Reduction of biogenic amine content in Dutch-type cheese as affected by the applied adjunct culture

The aim of the study was to reduce concentration biogenic amines (BAs) in Dutch-type cheese by activity added culture. reduction BAs caused use selected strains Lacticaseibacillus casei and Lactiplantibacillus plantarum over a three-month period (at 12 ± 1 °C). results indicated that different microbiological does not have significant influence on basic chemical parameters model samples. lowest BA concentrations were determined with CCDM 198. These samples contained fewer total content than control samples: after 28 days ripening 32%, 56 37% 84 32%. adjunct culture demonstrated high efficacy putrescine, phenylethylamine tyramine real conditions