PT - JOURNAL ARTICLE AU - Cwiková, Olga AU - Dohnal, Vlastimil AU - Komprda, Tomáš TI - Microbiological aspects of biogenic amines formation in ripening cheeses DP - 2014 Nov 26 TA - Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis PG - 23--28 VI - 55 IP - 4 AID - 10.11118/actaun200755040023 IS - 12118516 AB - Counts of lactic acid bacteria (LAB), total anaerobes and enterococci were determined in the course of ripening in the edge part (E) and the core part (C) of Dutch-type semi-hard cheese produced with different fat content (30 and 45 %) by two different producers (H and R) using two different starter cultures (L and Y). Counts of LAB at the beginning of ripening (day 0) in H producer's samples were higher (P &lt; 0,01) in comparison with the R producer's ones. Count of enterococci was the highest (P &lt; 0,05) at the end of the ripening (176<sup>th</sup> day) in sample R30YE. Higher (P &lt; 0,01) enterococci counts were in R producer's cheeses (in comparison with the H producer's ones). Enterococci contamination was higher (P &lt; 0,05) in E-samples than C-samples. Content of the sum of all BA in cheese was negatively correlated (P &lt; 0,05) with counts of lactic acid bacteria (r = -0,24) and counts of total anaerobes (r = -0,23). No correlation between the sum of BA content and enterococci counts was found.