Biogenic Amines and Bacterial Craftsmanship
That distinctive, complex flavor of aged cheese comes with a hidden ingredient list, one written not by cheesemakers but by billions of bacteria working in concert.
When you slice into a wedge of aged Gorgonzola or Parmigiano-Reggiano, you're encountering one of food's most fascinating collaborations—the intricate dance between milk chemistry and microbial residents that transforms simple curds into complex, flavorful cheeses. Yet within this transformation lies a potential health concern: biogenic amines. These naturally occurring compounds, produced by cheese-dwelling bacteria, can trigger adverse reactions in sensitive individuals, from headaches to elevated blood pressure 3 5 .
Recent research from Poland has shed new light on this relationship, revealing which specific bacteria in our favorite ripened cheeses might be responsible for producing these compounds 1 6 . The findings highlight the delicate balance between crafting flavorful cheeses and ensuring their safety—a balance maintained through controlled microbial activities during the cheesemaking process.
Biogenic amines are not inherently harmful—they're also naturally produced by our bodies and play roles in neurotransmission and blood pressure regulation 1 .
Biogenic amines (BAs) are simple organic bases of low molecular weight that form primarily through the decarboxylation of amino acids—a process where microorganisms remove a carboxyl group from amino acids, converting them into biologically active amines 1 3 .
In simpler terms, imagine bacteria in cheese having tiny molecular factories that transform the building blocks of proteins (amino acids) into different compounds that can affect both cheese flavor and human physiology.
Cheese, particularly ripened varieties, provides ideal conditions for BA formation. The extended aging process breaks down proteins into free amino acids—the essential precursors for amine formation 3 . Meanwhile, the diverse microbial community naturally present in cheeses includes bacteria possessing decarboxylase enzymes capable of converting these amino acids into biogenic amines 1 .
Bacteria produce these compounds not to cause harm, but as a survival strategy in acidic environments. The decarboxylation process helps maintain their internal pH balance and provides energy when sugars become scarce during extended ripening periods 3 .
Bacteria produce biogenic amines to maintain pH balance and energy during cheese ripening.
To better understand the relationship between specific bacteria and biogenic amines in cheeses available to consumers, researchers at Poland's National Veterinary Research Institute conducted a comprehensive analysis of 125 ripened cheese samples from the local retail market 1 6 .
Researchers collected 125 samples representing four cheese categories 1 6 :
Using high-performance liquid chromatography with diode array detection (HPLC-DAD), the team measured concentrations of eight biogenic amines: tryptamine, 2-phenylethylamine, putrescine, cadaverine, histamine, tyramine, spermidine, and spermine 1 .
Researchers cultured bacteria from each cheese sample and identified them using matrix-assisted laser desorption ionization-time of flight mass spectrometry (MALDI-TOF MS), an advanced technology that rapidly identifies microorganisms based on their unique protein fingerprints 1 6 .
By comparing amine concentrations with bacterial populations across samples, the team established links between specific bacteria and the amines they produce 1 .
The analysis revealed several important patterns in commercially available cheeses:
| Biogenic Amine | Prevalence in Samples | Concentration Range (mg/kg) | Primary Associated Bacteria |
|---|---|---|---|
| Cadaverine | 28.0% | 6.12 - 2871 | Hafnia alvei |
| Putrescine | 20.8% | 5.74 - 441 | Hafnia alvei |
| Tyramine | 28.0% | 5.62 - 646 | Enterococcus faecium, Enterococcus faecalis |
| Histamine | 11.2% (above 100 mg/kg) | Not specified | Various decarboxylating bacteria |
Perhaps the most significant finding was that 11.2% of cheese samples contained histamine levels exceeding 100 mg/kg—the threshold established by European regulations for fish products (though no specific limits exist for cheese) 1 6 . This suggests a potential health concern for sensitive individuals.
Extensive proteolysis during maturation leads to higher concentrations of various biogenic amines.
Long ripening periods and protein breakdown result in variable levels, often tyramine and histamine.
The Polish study successfully linked specific bacterial species to particular biogenic amines:
Emerges as a significant contributor to putrescine and cadaverine formation. These diamines, while less toxic than histamine directly, can enhance histamine's adverse effects by competing for degradation enzymes in our bodies 1 .
The research confirmed that the mere presence of these bacteria doesn't automatically lead to high amine levels—their activity depends on cheese composition, ripening conditions, and interactions with other microbial communities 1 .
Function: Separation and quantification of complex mixtures
Application: Precisely measures concentrations of individual biogenic amines in cheese extracts
Function: Rapid microbial identification
Application: Identifies bacterial species present in cheese samples based on protein profiles
Function: Derivatization agent
Application: Chemically modifies amines to make them detectable by HPLC
Function: Selective culturing
Application: Confirms amino acid decarboxylating capability of bacterial isolates
Function: Reaction termination
Application: Stops the derivatization process in HPLC sample preparation
Multiple elements throughout the cheese production chain affect whether your favorite aged cheese will contain significant biogenic amines:
Milk from healthy animals processed under hygienic conditions contains lower initial bacterial loads, reducing potential amine producers 5 .
Raw milk cheeses generally support more diverse microbial communities, potentially including more amine-producing bacteria, compared to pasteurized-milk cheeses 2 .
Research shows that higher ripening temperatures (12°C vs. 5°C) can significantly increase total biogenic amine content, with one study reporting 464.08 mg/kg versus 296.63 mg/kg respectively 2 .
For most healthy individuals, the biogenic amines in commercially available cheeses pose minimal risk. The European Food Safety Authority considers up to 50 mg of histamine safe for healthy people at a meal, while those sensitive to histamine may react to much smaller amounts 4 . For tyramine, 600 mg per meal is generally considered safe for healthy individuals, though people taking MAOI medications should limit intake to 50 mg (third-generation MAOIs) or just 6 mg (classical MAOIs) 4 .
The Polish study concluded that while ripened cheeses on the retail market may contain significant biogenic amine levels, understanding the bacterial sources enables better control measures throughout production 1 6 . Through careful selection of starter cultures, strict hygiene protocols, and controlled ripening conditions, cheesemakers can minimize excessive amine formation while preserving the complex flavors that make ripened cheeses so delightful.
The next time you enjoy a piece of aged cheese, remember the hidden microbial world that contributed to its character—a world that scientists are still working to fully understand, ensuring that this ancient food continues to be both delicious and safe for all to enjoy.