Reduction of tyramine in fermented foods- Bundesamt für Lebensmittelsicherheit und Veterinärwesen (BLV)

Tyramine is a biogenic amine (BA) often found in fermented foods such as cheese and dry sausages (salami-type). Tyramine is produced from endogenous decarboxylation of tyrosine by certain microorganisms (MO), and is a significant consumer health-risk of fermented products to be reduced in future. This project aims (1) to identify major tyramine producing MO in Swiss cheese and fermented meat products, with focus on enterococci; (2) to improve knowledge on the mechanisms and factors of tyramine production by MO in fermented foods; (3) to screen in vitro the antagonistic activity of  Lactobacillus strains on tyramine producers and to search for MO with the ability to degrade tyramine in food; and (4) to provide Swiss Food Safety authorities with information supporting measures and recommendations for tyramine reduction in Swiss fermented  foods and for setting limits for BA concentration. Overall this project will contribute to control and lower tyramine content of fermented foods.