Microbial and processing factors affecting biogenic amine formation and accumulation in dairy: a narrative review

Abstract

Biogenic amines (BAs) are nitrogenous compounds formed primarily through the microbial decarboxylation of amino acids, and are commonly present in fermented dairy products. Their accumulation raises significant health concerns due to potential toxicity. This narrative review aims to explore the mechanisms of BA formation in dairy systems, focusing on the contribution of lactic acid bacteria (LAB) and technological factors that influence their presence. While LAB are critical for dairy fermentation, texture, and flavor development, certain strains possess amino acid decarboxylase activity that enables the production of histamine, tyramine, putrescine, and cadaverine. The formation and accumulation of BAs are strongly influenced by several factors, including the microbiological quality of raw milk, hygienic conditions during processing, starter culture composition, salt concentration, fermentation temperature, pH, and ripening time. Recent studies highlight that both pre-processing and processing stages play a pivotal role in microbial selection and metabolic activity. Excessive intake of BAs can trigger many adverse health reactions, underscoring the importance of microbial and technological control in dairy manufacturing. A comprehensive understanding of the microbial ecology and production environment is essential for developing safer dairy products. This review highlights the need for an integrated approach involving microbial screening, improved manufacturing practices, and regulatory oversight to mitigate the risks associated with BAs in dairy foods.