Effect of somatic cells count in cow milk on the formation of biogenic amines in cheese

Comparative studies on physicochemical characteristics of milk with different somatic cells count (SCC) (L-low < 400,000 cells/ml, M-medium between 500,000 and 600,000 cells/ml and H-high > 1,000,000 cells/ml) and obtained cheeses, were conducted. No significant differences between samples were found. The H SCC milk was characterized by the highest total viable count. Higher levels of proteolysis were established in cheeses made from milk with SCC exceeding 500,000 cells/ml. After 10 months of ripening and cold storage the water-soluble nitrogen in total nitrogen (WSN/TN), noncasein nitrogen in total nitrogen (NCN/TN), nonprotein nitrogen in total nitrogen (NPN/TN) and free amino groups values of the sample with the highest SCC reached 28.4 ± 0.8%, 24.8 ± 0.9%, 18.3 ± 0.9% and 83.6 ± 0.3 mg/kg respectively. The biogenic amine concentration in the cheese samples from the L and M batches remained below 10 mg/kg throughout the ripening and cold storage period. The present study established an increase in the biogenic amine content during the ripening period and the cold storage of the cheeses made from milks with high SCC (batch H). The main amines accumulated at the end of the storage period (10th month) were tyramine (31.7 ± 0.3 mg/kg), putrescine (20.5 ± 0.2 mg/kg) and cadaverine (14.6 ± 0.2 mg/kg). Histamine was not found in any of the studied cheese samples.

Biogenic amines in smear ripened cheeses

Cheeses belong to high protein foods in which enzymatic and microbial activities form amino acids, which are then converted into biogenic amines (BAs) by the activity of bacterial decarboxylases. The most important conditions for BA formation include the presence of microorganisms, the availability of substrate, temperature and storage period, water activity, salt concentration, and the hygiene of the manufacturing process. Tyramine, histamine, 2-phenylethylamine, tryptamine, cadaverine, putrescine, spermidine and spermine were detected in smear ripened cheeses stored in different temperature regimes. The highest (p < 0.05) total BA content was found when storing the cheeses at the end of BBD (best before date) after 35 days in storage regime (A) or (C). During storage in regime (B), the total BA content (p < 0.05) after 49 days of storage was higher than on the production date (B/0). During storage, the tyramine content in regime (B) did not change (p > 0.05), while in the temperature regimes (A) and (C), the highest levels of tyramine and putrescine content were recorded in cheeses at the end of BBD after 35 days ripening. The content of polyamines in cheeses was higher (p < 0.05) at the end of storage than at the beginning, in all temperature regimes.

Biogenic amines content in the fermented asian food in the Czech Republic

The aim of this work was to study the typical fermented Asian food (miso paste, soy sauce, rice vinegar, kimchi and tempeh) to monitor their microbial quality and presence of biogenic amines in relation to time and temperature of storage. This study is focused on microbiological research in order to determinate presence of selected indicator groups of microorganisms during storage of individual products at three different temperatures, 8 °C, 23 °C, 30 °C. It was found that the highest increase of total viable counts was observed in products stored in 23 °C and 30 °C, especially in tempeh and miso paste. In soy sauce and rice vinegar were observed only very low amounts of microorganisms through the storage period. In the second part of the experiment, the biogenic amines were analyzed using high performance liquid chromatography. It was found that the levels of biogenic amines in tested products were low and does not affect human health.