Biogenic Amines in White Brined Cheeses

Buňková, Leona; Riemel, Jakub; Purevdorj, Khatantuul; Vinter, Štěpán; Míšková, Zuzana; Jančová, Petra

doi:10.3390/foods14030369

Open AccessArticle

Biogenic Amines in White Brined Cheeses

by

Leona Buňková

¹

,

Jakub Riemel

¹,

Khatantuul Purevdorj

¹,

Štěpán Vinter

¹,

Zuzana Míšková

²

and

Petra Jančová

^1,*

¹

Department of Environmental Protection Engineering, Faculty of Technology, Tomas Bata University in Zlin, nám. T. G. Masaryka 5555, 760 01 Zlin, Czech Republic

²

Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, nám. T. G. Masaryka 5555, 760 01 Zlin, Czech Republic

^*

Author to whom correspondence should be addressed.

Foods 2025, 14(3), 369; https://doi.org/10.3390/foods14030369

Submission received: 3 December 2024 / Revised: 19 January 2025 / Accepted: 21 January 2025 / Published: 23 January 2025

(This article belongs to the Collection Physicochemical, Biochemical, and Microbiological Characteristics of Cheese)

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Abstract

In the current study, a comprehensive analysis of biogenic amines in white brined cheeses was conducted. BAs may accumulate in food in high concentrations via the activities of microorganisms that produce decarboxylation enzymes. Neither tryptamine, phenylethylamine, nor spermidine was detected in the monitored cheese samples. Biogenic amines were detected in 20 samples, with tyramine and spermine being the most abundant, particularly in Feta cheeses, where tyramine concentrations exceeded 100 mg/kg in three samples. In 25% of the tested cheeses, total concentration of all the monitored biogenic amines and polyamines exceeded the level of 100 mg/kg, which may be considered of toxicological significance to sensitive persons. Decarboxylase activity was identified in 94 isolates, including significant producers such as Levilactobacillus brevis and Enterococcus durans. The correlation between high total microbial counts and lactic acid bacteria suggests that these microorganisms play a critical role in biogenic amine production. Our findings highlight the importance of monitoring specific microbial populations to mitigate biogenic amine risks in cheese production.

Keywords: white brined cheeses; biogenic amines; lactic acid bacteria

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MDPI and ACS Style

Buňková, L.; Riemel, J.; Purevdorj, K.; Vinter, Š.; Míšková, Z.; Jančová, P. Biogenic Amines in White Brined Cheeses. Foods 2025, 14, 369. https://doi.org/10.3390/foods14030369

AMA Style

Buňková L, Riemel J, Purevdorj K, Vinter Š, Míšková Z, Jančová P. Biogenic Amines in White Brined Cheeses. Foods. 2025; 14(3):369. https://doi.org/10.3390/foods14030369

Chicago/Turabian Style

Buňková, Leona, Jakub Riemel, Khatantuul Purevdorj, Štěpán Vinter, Zuzana Míšková, and Petra Jančová. 2025. "Biogenic Amines in White Brined Cheeses" Foods 14, no. 3: 369. https://doi.org/10.3390/foods14030369

APA Style

Buňková, L., Riemel, J., Purevdorj, K., Vinter, Š., Míšková, Z., & Jančová, P. (2025). Biogenic Amines in White Brined Cheeses. Foods, 14(3), 369. https://doi.org/10.3390/foods14030369

Note that from the first issue of 2016, this journal uses article numbers instead of page numbers. See further details here.

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Biogenic Amines in White Brined Cheeses

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