Evaluating bacterial contributions to biogenic amines levels in commercial cheeses

IF 5.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Control Pub Date : 2025-04-01 DOI:10.1016/j.foodcont.2025.111334

Leire Bravo-Lamas, Igor Baroja-Careaga, Ane Olañeta-Jainaga, Malen Sarasua

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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.

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评估细菌对商用奶酪中生物胺含量的影响

本研究旨在评估 68 种商业奶酪中发酵细菌产生的生物胺（BA）对健康造成的风险，并将细菌特征与生物胺的生产能力联系起来。观察到组内差异显著，57.89%的硬奶酪中组胺含量高达 1010.35 ppm，酪胺含量高达 1459.58 ppm。硬奶酪的组胺浓度最高，而蓝奶酪的酪胺含量最高（3148.26 ppm）。BA浓度高的奶酪显示出更高的微生物多样性，而乳酸乳球菌是BA浓度低的奶酪中的主要细菌（相对丰度为87%）。尽管细菌形态、物种鉴定和奶酪加工技术相似，但 BA 产量却存在差异，这表明菌种依赖性很强。对于健康人群来说，食用奶酪一般是安全的，但对于组胺和酪胺敏感的人来说，奶酪会带来健康风险，这可以通过奶酪生物技术来缓解。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Control 工程技术-食品科技

CiteScore

12.20

自引率

6.70%

发文量

758

审稿时长

33 days

期刊介绍： Food Control is an international journal that provides essential information for those involved in food safety and process control. Food Control covers the below areas that relate to food process control or to food safety of human foods: • Microbial food safety and antimicrobial systems • Mycotoxins • Hazard analysis, HACCP and food safety objectives • Risk assessment, including microbial and chemical hazards • Quality assurance • Good manufacturing practices • Food process systems design and control • Food Packaging technology and materials in contact with foods • Rapid methods of analysis and detection, including sensor technology • Codes of practice, legislation and international harmonization • Consumer issues • Education, training and research needs. The scope of Food Control is comprehensive and includes original research papers, authoritative reviews, short communications, comment articles that report on new developments in food control, and position papers.