Biogenic amines in smear and mould-ripened cheeses


  • Pavel Pleva Department of Environmental Protection Engineering, Faculty of Technology, Tomas Bata University in Zlí­n, nám. T. G. Masaryka 5555, 760 01 Zlí­n
  • Leona Buňková Department of Environmental Protection Engineering, Faculty of Technology, Tomas Bata University in Zlí­n, nám. T. G. Masaryka 5555, 760 01 Zlí­n
  • Eva Theimrová Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlí­n, nám. T.G. Masaryka 5555, 760 01 Zlí­n
  • Vendula Bartošáková Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlí­n, nám. T. G. Masaryka 5555, 760 01 Zlí­n
  • František Buňka Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlí­n, nám. T. G. Masaryka 5555, 760 01 Zlí­n
  • Khatantuul Purevdorj Department of Environmental Protection Engineering, Faculty of Technology, Tomas Bata University in Zlí­n, nám. T. G. Masaryka 5555, 760 01 Zlí­n



biogenic amines, high performance liquid chromatography, smear-ripened cheese, mould-ripened cheese


The aim of the study was the monitoring of six biogenic amines (histamine, tyramine, phenylethylamine, tryptamine, putrescine, and cadaverine) and two polyamines (spermidine and spermine) in 30 samples of dairy products purchased in the Czech Republic, namely in 15 samples of mould-ripened cheeses and in 15 samples of smear-ripened cheeses. A further goal was the microbiological analysis of the individual samples of cheeses (total count of microorganisms, number of enterobacteria, enterococci, lactic acid bacteria, yeasts and moulds). The monitored biogenic amines were analyzed by a high performance liquid chromatography equipped with a UV/VIS DAD detector. The amount of enterobacteria in fresh cheese exceeded 105 CFU.g‑1. In smear-ripened cheese flavourless (Romadur type), the amount was >103 CFU.g-1 and 104-105 CFU.g-1 in smear-ripened cheese with flavour. Biogenic amines were observed in two groups of blue cheeses (white veined cheese and blue veined cheese) and smear-ripened cheeses. In both groups, there is a possibility of the presence of biogenic amines because the number of microorganisms and concentration of free amino acids increase during ripening.
In ten samples of soft smear-ripening acid cheese and in smear-ripened cheese, the total content of biogenic amines were 22-1000 and in 5 samples of these cheeses, it was in range 1000-6000 The total amount of biogenic amines in the blue cheeses were in range 40-600 The presense of the tyramine was observed in the all analysed cheeses. The tyramine producing strains generated more than 900 of this biogenic amine. The production of tryptamine in the analysed cheeses was not proved by this study. The results of this study show that biogenic amines and polyamines are common in cheese. However, in some cases, they can pose a significant health danger for consumers. Any legislative control authority does not monitor them, as they are secondary metabolites even though they are potential health risks.


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How to Cite

Pleva, P. ., Buňková, L. ., Theimrová, E. ., Bartošáková, V. ., Buňka, F. ., & Purevdorj, K. . (2014). Biogenic amines in smear and mould-ripened cheeses. Potravinarstvo Slovak Journal of Food Sciences, 8(1), 321–327.

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