Some factors influencing biogenic amines and polyamines content in Dutch-type semi-hard cheese

摘要: Biogenic amines (BA; histamine, tyramine, tryptamine, phenylethylamine, cadaverine) and polyamines (PA; putrescine, spermidine, spermine) content was determined in Dutch-type semi-hard cheese (ripening 176 days) using an experimental design two producers × starter cultures fat contents. Content of quantitatively most important BA (tyramine histamine) PA (putrescine) the samples at end ripening varied range 5–392 22–59, 1–132 mg kg−1, respectively. Time accounted for (P < 0.01) 67, 67 76% explained variability putrescine content, Histamine, (Y, kg−1) increased linearly with increasing time (X, days): Y = 0.24X−1.3 (R 2 0.28), 0.69X−18.9 0.24) 0.16X−1.3 0.04), (sum BA) were produced more than three times rapidly edge part core part. Both histamine tyramine negatively correlated counts lactic acid bacteria (LAB) total anaerobes, Accordingly, only 3% both LAB enterococci (established producers) isolates positive on tyrosine decarboxylase gene sequences PCR method.