title: Early PCR detection of tyramine-producing bacteria during cheese production.
abstract: Biogenic amines (BA) are toxic substances that appear in foods and beverages. Tyramine is the most abundant BA in cheeses. A PCR method was developed to detect the presence of tyramine-producing bacteria during cheese manufacture and ripening. Six different batches of a farmhouse blue cheese were analysed by PCR. Tyramine concentrations were also determined by HPLC. The PCR method was able to anticipate tyramine accumulation in the cheeses; the presence of tyramine-producing microorganisms in the early stages of manufacture correlated well with a high concentration of BA in mature cheese samples.
authors: Instituto de Productos Lácteos de Asturias (CSIC), Carretera de Infiesto s/n, 33300 Villaviciosa, Asturias, Spain.
authors: María
authors: M
authors: Fernández
authors: Ana
authors: A
authors: Belén Flórez
authors: Daniel M
authors: DM
authors: Linares
authors: Baltasar
authors: B
authors: Mayo
authors: Miguel A
authors: MA
authors: Alvarez