Biogenic amine production and metabolic effects of Latilactobacillus curvatus in raclette-type cheese

This study investigated biogenic amine production in Raclette cheese using Latilactobacillus curvatus strains capable of producing tyramine, β-phenylethylamine, putrescine, cadaverine, and tryptamine as adjunct cultures. Control cheeses without L. curvatus and with a non-amine-producing strain were included for comparison. During ripening, cheeses with tyramine-producing strains accumulated tyramine up to approximately 300 mg/kg after 120 days, along with strain-dependent levels of β-phenylethylamine. Strains capable of producing putrescine, cadaverine, and tryptamine also led to the accumulation of these amines. Analyses of free amino acids and carboxylic acids revealed strain-specific effects on amino acid metabolism (tyrosine, ornithine, arginine, aspartic acid, serine) and on D-lactate and formic acid levels. No effect on eye formation was detected by X-ray imaging. These findings demonstrate that L. curvatus is a notable producer of biogenic amines and modulates amino acid and organic acid metabolism in cheese. • Species-specific PCR confirmed growth of Latilactobacillus curvatus in cheese. • Tyramine, β-phenylethylamine, putrescine, cadaverine, and tryptamine accumulated in cheese depending on the added L. curvatus strain. • D-lactate and formic acid formed in cheeses containing L. curvatus. • One L. curvatus strain specifically catabolized aspartic acid and serine in cheese.