Production of biogenic amines during the ripening of Pecorino Abruzzese cheese

By M. Martuscelli, F. Gardini, S. Torriani, D. Mastrocola, A. Serio, C. Chaves‐López, M. Schirone, G. Suzzi. 2005

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Traditional cheeses: rich and diverse microbiota with associated benefits. (2014, background): “Gram negative bacteria can produce biogenic amines (Maifreni et al., 2013; Marino et al., 2000, 2008; Martuscelli et al., 2005), and may have spoilage potential (Dogan and Boor, 2003; Franciosi et al., 2011).”