title: Detection of biogenic amine producer bacteria in a typical Italian goat cheese.
abstract: The aim of this study was to research decarboxylating bacterial strains and biogenic amine content in a typical Italian goat cheese (Robiola di Roccaverano). The study was performed on fresh and ripened samples of goat cheese manufactured from industrial and artisanal producers. Sixty-seven bacterial strains isolated showed decarboxylating activity, and Enterococcus faecalis was the most widespread decarboxylating species in all artisanal and industrial products. Pediococcus acidilactici and Enterococcus malodoratus were also identified as biogenic amine producers in Robiola di Roccaverano cheese. All the E. faecalis strains isolated in this study were able to decarboxylate tyrosine. Tyramine was the most abundant biogenic amine in cheese samples, while histamine was the most widespread. High amounts of these two biogenic amines were found in ripened samples (up to 2,067 mg/kg for tyramine and 1,786 mg/kg for histamine), whereas 2-phenylethylamine and tryptamine were present in almost all ripened cheeses at low concentrations. The detection of strains producing biogenic amines and the high concentrations of tyramine and histamine found in ripened Robiola di Roccaverano could represent a potential risk to the consumer.
authors.affiliation: Dipartimento di Scienze dell'Ambiente e della Vita, University of Piemonte Orientale "A. Avogadro," Via Bellini 25/G, 15100 Alessandria, Italy.
authors.forename: Silvia
authors.initials: S
authors.lastname: Bonetta
authors.forename: Sara
authors.initials: S
authors.lastname: Bonetta
authors.forename: Elisabetta
authors.initials: E
authors.lastname: Carraro
authors.forename: Jean Daniel
authors.initials: JD
authors.lastname: Coïsson
authors.forename: Fabiano
authors.initials: F
authors.lastname: Travaglia
authors.forename: Marco
authors.initials: M
authors.lastname: Arlorio
mesh_terms: D000818:Animals; D001679:Biogenic Amines / Q000096:biosynthesis*; D002611:Cheese / Q000382:microbiology*; D003257:Consumer Product Safety; D003653:Decarboxylation; D013293:Enterococcus faecalis / Q000378:metabolism*; D005506:Food Contamination / Q000032:analysis; D005516:Food Microbiology; D006041:Goats; D006632:Histamine / Q000032:analysis; D006801:Humans; D007558:Italy; D010376:Pediococcus / Q000378:metabolism*; D014439:Tyramine / Q000032:analysis
chemical_list: D001679:Biogenic Amines; D006632:Histamine; D014439:Tyramine