Prevalence of Biogenic Amines and Their Relation to the Bacterial Content in Ripened Cheeses on the Retail Market in Poland

Biogenic amines (BA) are simple organic bases of low molecular weight, formed during decarboxylation of amino acids. Ripened cheeses provide suitable conditions for the devel- opment of bacteria and production of BAs. The aim of the present study was to investigate the presence of eight BAs in ripened cheese samples (n = 125) using a high-performance liquid chromatography with diode array detector (HPLC-DAD). Furthermore, microbio- logical analyses towards identification of bacteria using...