The capacity of Enterobacteriaceae species to produce biogenic amines in cheese

The amino acid decarboxylating activity and production of biogenic amines b y 104 cheese-associated Enterobacteriaceae species (58 Enterobacter, 18 Ser ratia eight Escherichia, seven Hafnia, six Arizona, four Citrobacter and th ree Klebsiella) were investigated. All strains could decarboxylate at least two amino acids in Moller's broth and in Niven's medium, and the decarboxy lase activity was strain specific. In a laboratory medium containing all fr ee amino acids, all strains could produce more than 100 ppm cadaverine, put rescine was produced by 96% of strains. Tyramine and histamine were produce d in the lowest concentrations. A positive correlation existed between cada verine concentration and Enterobacteriaceae counts in cheese, that may have caused the increase in decarboxylase content. This study suggests that it is possible to limit the presence of cadaverine in cheese, thereby controll ing the Enterobacteriaceae counts, a sign of contamination during cheese ma king and/or storage.