Tyramine, one of the toxicologically important biogenic amines, is generally produced by the action of tyrosine-decarboxylase activing of bacteria associated with the foods.
Tyramine is included in the pressor amine group which are vasoactive amines.

Molecular method will be used to detect and quantify the presence of tyramine-producing microrganisms in several commercial samples of cheeses made with different varieties of milk, different milk treatments, and different ripening periods, obtained randomly from supermarkets and directly from the cheese producers.

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