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HPLC quantification of biogenic amines in cheeses: correlation with PCR-detection of tyramine-producing microorganisms

AutorFernández García, María ; Martínez Linares, Daniel; Río Lagar, Beatriz del ; Ladero Losada, Víctor Manuel ; Álvarez-González, Miguel Ángel
Palabras claveBiogenic amines
Tyramine
Cheese
HPLC
PCR
Fecha de publicación30-abr-2007
EditorCambridge University Press
CitaciónJournal of Dairy Research 74(3): 276-282 (2007)
ResumenThe consumption of food and beverages containing high amounts of biogenic amines (BA) can have toxicological effects. BA found in foods and beverages are synthesized by the microbial decarboxylation of certain amino acids. This paper reports the concentrations of BAs in a number of commercial cheeses, as determined by HPLC. The cheeses studied were made from raw and pasteurized milk of different origin, and were subjected to different ripening periods. BA concentrations were lower in short ripening period than in long ripening period cheeses, and higher in cheeses made from raw milk than in those made from pasteurized milk. The highest BA concentrations were recorded in blue cheeses made from raw milk. Tyramine was the most commonly recorded and abundant BA. The presence of tyramine-producing bacteria was determined by PCR, and a good correlation obtained between the results of this method and tyramine detection by HPLC. These methods could be used to complement one another in the detection and quantification of tyramine in cheese prevention of tyramine accumulation in cheese.
URIhttp://hdl.handle.net/10261/5723
DOI10.1017/S0022029907002488
ISSN0022-0299
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