Tyramine and histamine are considered the most toxic biogenic amines (BAs) and are often found in high concentrations in fermented foods, such as cheese, and beverages. Their control is critical to assure food safety. Recently the use of food borne BAs degrading bacteria has been proposed. The aim of this study was to isolate bacteria from Incanestrato di Castel del Monte, a raw ewe's cheese, unable to produce histamine and tyramine and, at the same time, able to degrade them. Twenty-four strains with different BAs-producing and degrading abilities were isolated. Twelve strains produced tyramine, while none of them histamine in agreement with molecular data which showed the absence in these strains of hdc gene. Only 2 strains did not degrade tyramine, while the others showed a degradation % ranging from 3.83 ± 0.15 to 62.45 ± 3.98. Tyramine degradation % varied from 6.23 ± 012 to 70.74 ± 2.15. The most interesting strains appeared to be A422 (L. casei), and A143 (E. casseliflavus), since they show a quite high % of degradation of both BAs, and did not show decarboxylase activity. Selected bacteria could be used as starter culture to reduce tyramine and histamine concentration in raw milk cheeses.

酪胺和组胺被认为是最具毒性的生物胺（BAs），通常在发酵食品（如奶酪和饮料）中以高浓度存在。他们的控制对于确保食品安全至关重要。最近，已经提出使用食源性BAs降解细菌。这项研究的目的是从原始的母羊奶酪Incanestrato di Castel del Monte中分离出细菌，该细菌无法产生组胺和酪胺，并且能够降解它们。分离出具有不同BA产生和降解能力的二十四个菌株。十二株产生酪胺，而组胺均未与分子数据相符，分子数据表明这些菌株不存在hdc。基因。只有2个菌株没有降解酪胺，而其他菌株显示的降解％范围为3.83±0.15至62.45±3.98。酪胺降解％在6.23±012至70.74±2.15之间变化。最有趣的菌株似乎是A422（干酪乳杆菌）和A143（卡氏大肠杆菌），因为它们显示出两个BA的降解率都很高，并且不显示脱羧酶活性。选定的细菌可以用作发酵剂，以减少原料奶干酪中的酪胺和组胺浓度。