ArticleFoods (Basel, Switzerland)2025
Biogenic Amines in White Brined Cheeses.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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Who cites it
2 citing papers in PubMed.
- Multidimensional fluorescent array-sensing of biogenic amines based on porphyrin-functionalized carbon dots.Analytical and bioanalytical chemistry · 2026Article
- Bacteria of the genus Asaia contaminating non-alcoholic beverages produce biogenic amines, posing a health risk.Folia microbiologica · 2026Article
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Authors and funding
6 authors.
Funding
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
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