RT Journal Article SR Electronic A1 Cwiková, Olga A1 Dohnal, Vlastimil A1 Komprda, Tomáš T1 Microbiological aspects of biogenic amines formation in ripening cheeses JF Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis YR 2014 VO 55 IS 4 SP 23 OP 28 DO 10.11118/actaun200755040023 UL https://acta.mendelu.cz/artkey/acu-200704-0003.php 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.