Fernández María, Belén Flórez Ana, Linares Daniel M, Mayo Baltasar, Alvarez Miguel A
Instituto de Productos Lácteos de Asturias (CSIC), Carretera de Infiesto s/n, 33300 Villaviciosa, Asturias, Spain.
J Dairy Res. 2006 Aug;73(3):318-21. doi: 10.1017/S0022029906001750. Epub 2006 Mar 30.
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.
生物胺（BA）是存在于食品和饮料中的有毒物质。酪胺是奶酪中含量最丰富的生物胺。开发了一种聚合酶链反应（PCR）方法来检测奶酪制作和成熟过程中产生酪胺的细菌的存在。通过PCR分析了六个不同批次的农家蓝纹奶酪。酪胺浓度也通过高效液相色谱法（HPLC）测定。PCR方法能够预测奶酪中酪胺的积累；在制作早期阶段存在产生酪胺的微生物与成熟奶酪样品中高浓度的生物胺密切相关。
