Microbial and processing factors affecting biogenic amine formation and accumulation in dairy: a narrative review

Abstract

Biogenic amines (BAs) are nitrogenous compounds formed primarily through the microbial decarboxylation of amino acids, and are commonly present in fermented dairy products. Their accumulation raises significant health concerns due to potential toxicity. This narrative review aims to explore the mechanisms of BA formation in dairy systems, focusing on the contribution of lactic acid bacteria (LAB) and technological factors that influence their presence. While LAB are critical for dairy fermentation, texture, and flavor development, certain strains possess amino acid decarboxylase activity that enables the production of histamine, tyramine, putrescine, and cadaverine. The formation and accumulation of BAs are strongly influenced by several factors, including the microbiological quality of ra