Evaluating bacterial contributions to biogenic amines levels in commercial cheeses

Abstract

This study aims to assess the health risk associated with biogenic amines (BA) produced by fermentative bacteria in 68 commercial cheeses and to correlate bacterial profiles with BA production capabilities. Significant intragroup variability was observed, with 57.89 % of hard cheeses containing up to 1010.35 ppm histamine and 1459.58 ppm tyramine. Hard cheeses had the highest histamine concentrations, while blue cheeses contained the most tyramine (3148.26 ppm). Cheeses with high BA concentrations revealed greater microbial diversity, whereas Lactococcus lactis was the dominant bacteria in cheeses with low BA concentrations (87 % relative abundance). Despite similar bacterial morphology, species-level identification and cheese processing technologies, differences in BA production were noted, suggesting strain-dependency. Cheese consumption is generally safe for the healthy population, however, it poses health risks for individuals sensitive to histamine and tyramine, which could be mitigated through cheese biotechnology techniques.