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Table 5 BA concentrations detected in cheese samples

From: High-throughput DNA sequencing to survey bacterial histidine and tyrosine decarboxylases in raw milk cheeses

Cheese Histamine (mg/kg) Tyramine (mg/kg) Putrescine (mg/kg) Cadaverine (mg/kg) Total BA (mg/kg)
Irish Artisanal Cheese A 22.9 140.4 122.0 5.0 290.3
Reblochon 8.4 45.1 28.2 22.3 104.1
Irish Artisanal Cheese B 34.4 190.6 157.2 74.4 456.6
Manchego n.d. 17.9 n.d. 4.0 21.9
Morbier 85.1 171.3 212.7 267.4 736.5
Tête de Moine 51.6 44.6 n.d. 35.7 131.9
Pecorino Sardo 23.4 40.4 66.9 3.5 134.2
Ossau-Iraty 20.8 323.4 40.1 9.4 393.8
Comté n.d. 4.5 n.d. 9.3 13.8
Gorgonzola 29.2 n.d. 3.9 1.2 34.2
  1. Average concentrations of biogenic amines (mg/kg of cheese) detected as determined by HPLC