Lactobacillus casei strains isolated from cheese reduce biogenic amine accumulation in an experimental model

► L. casei strains able of degrading the most toxic biogenic amines, have been isolated. ► The strains have been identified by 16S rRNA sequencing and typified by PFGE. ► A blue mini-cheese model has been developed to check biogenic amines production. ► Selected strains were capable of reducing tyramine and histamine levels in cheese.