Biogenic amine reduction in low-sodium Cheddar cheese: Probiotic cultures as an additional solution

Unpasteurised low-sodium Cheddar cheeses (at 1.2 or 1.7% of salt) were produced with commercial probiotics (Bifidobacterium animalis ssp. lactis BB12; Lacticaseibacillus rhamnosus GG) and biogenic amine- (BA-)producing strains (Levilactobacillus brevis ATCC 367; Lactobacillus saerimneri ATCC 33222). BA content was quantified using HPLC throughout the cheese ripening of 125 days at 4 or 15 °C. The biogenic amine level was significantly lower in probiotic cheeses than in cheeses with only BA-producing strains after 125 days at 4 °C regardless of the salt content. The highest value of BAs (1333 ± 71 mg kg−1 cheese) was found in probiotic cheeses when ripened at 15 °C. The significant decrease of the probiotic population observed after 13-days ageing may have made them less effective in degrading BAs. This work showed that probiotic cultures can be used as an additional solution to low ripening temperature to limit BA production in low-sodium Cheddar cheese.