Evidence map›Paper›PMID 41174268›Full record

ArticleProbiotics and antimicrobial proteins2026

Biogenic Amine Degradation by Lactic Acid Bacteria Isolated from Home-Made White Cheese: Molecular and HPLC-Based Assessment.

Ammar Almansour, Sefa Nur Akkaya, Sumeyye Akbulut, Gulsah Adiguzel, Bilal Yilmaz, Ahmet Adiguzel

Abstract read
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Article in Probiotics and antimicrobial proteins, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

1 citing paper in PubMed.

  1. Screening and Characterization ofFoods (Basel, Switzerland) · 2026
    Article
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

6 authors.

Ammar AlmansourDepartment of Molecular Biology and Genetics, Faculty of Science, Ataturk University, Erzurum, 25240, Turkey.
Sefa Nur AkkayaDepartment of Molecular Biology and Genetics, Faculty of Science, Ataturk University, Erzurum, 25240, Turkey.
Sumeyye AkbulutDepartment of Molecular Biology and Genetics, Faculty of Science, Ataturk University, Erzurum, 25240, Turkey.
Gulsah AdiguzelDepartment of Food Hygiene and Technology, Faculty of Veterinary Medicine, Ataturk University, Erzurum, 25240, Turkey.
Bilal YilmazDepartment of Analytical Chemistry, Faculty of Pharmacy, Ataturk University, Erzurum, 25240, Turkey.
Ahmet AdiguzelDepartment of Molecular Biology and Genetics, Faculty of Science, Ataturk University, Erzurum, 25240, Turkey. adiguzel@atauni.edu.tr.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Due to the potential health risks to humans associated with biogenic amines (BAs) accumulation in cheeses and other foods, this study is the first of its kind on Erzurum home-made white cheese to investigate the presence of BA-degrading lactic acid bacteria (LAB). Polymerase chain reaction (PCR) was applied for all putative LAB strains to detect the presence of (hdcA, cadA, tdcA, and odc) genes responsible for BA formation (histamine, cadaverine, tyramine, and putrescine, respectively). Only 72% of all strains showed amplicons for hdcA and tdcA, and no strains were found to have cadA, ldc, and odc genes. High-performance liquid chromatography (HPLC) analysis confirmed these findings. Furthermore, 12% of BA-nonproducing LAB have the sufI gene responsible for Multicopper Oxidases (MCOs) production. HPLC analysis was then applied to these strains to investigate their ability to degrade BAs. Nine strains were found to have degradation abilities with optimal conditions at pH 4.5-5.5 and 32-37 °C. Importantly, analysis of twenty home-made white cheeses revealed that the levels of BAs were within safe limits. This research provides valuable insights into the microbial ecology of these cheeses and highlights the potential of utilizing indigenous LAB for controlling BA formation and improving cheese quality.

Indexed as

Biogenic AminesCheeseLactobacillalesChromatography, High Pressure LiquidFood MicrobiologyBiogenic AminesBiogenic amineCheeseHigh-performance liquid chromatographyLactic acid bacteriaPolymerase chain reaction

Identifiers

PMID41174268

What OpenQuestion holds

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Registered trials

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.