Effect of autochthonous starter cultures on the biogenic amine content of ewe's milk cheese throughout ripening

The type of starter culture used to make the ewe's cheese had a significant effect (p < 0.001) on the content of biogenic amines throughout ripening time. It was lower in the batches made with an autochthonous starter culture made up entirely of Lactococcus lactis subsp. lactis and L. lactis subsp. cremoris or of the same in combination with Lactobacillus plantarum.