Table 1 The investigated parameters affecting the formation of tyramine

Bacterial species

Bacteria species Enterococcus faecium, E. durans, E. faecalis, Lactobacillus curvatus, Citrobacter freundii, Esch. coli, Lactobacillus helveticus, Lactobacillus lactis, and Raoultella ornithinolytica lead to increase production of tyramine.

Bacteria species Lactobacillus paracasei lead to decrease tyramine.

(Perez et al. 2017), (Guarcello et al. 2016), (O’Sullivan et al. 2015), (Maifreni et al. 2013), (Burdychova & Komprda 2007), (Brindani et al. 2002)

Animal species

The difference between cheeses prepared from the milk of various animals is observation. But more experimental studies are needed in this regard.

(Evans et al. 1988), (Pachlová et al. 2017)

Effect of storage conditions (time and temperature)

The amount of tyramine has a direct relationship with increasing storage time and increasing temperature.

(Ivanov et al. 2021), (Cwiková & Franke 2019), (Soodam et al. 2017), (Komprda et al. 2012), (Pinho et al. 2001), (Valsamaki et al. 2000), (Pachlová et al. 2016)

pH

The optimal pH for tyrosine decarboxylase enzyme activity is 5 to 6.5 in cheeses in various studies.

(Custódio et al. 2007; Fernández et al. 2007a, b; Valsamaki et al. 2000)

Moisture

There is a direct relationship between the amount of tyramine and moisture.

(Kebary et al. 1999)

Salt

The amount of salt is directly related to the amount of tyramine in cheeses.

(Anderegg et al. 2020), (Kebary et al. 1999)

Somatic cell count

There is a direct relationship between the somatic cell count of primary raw milk and the amount of tyramine in cheeses.

(Ubaldo et al. 2015), (Ivanova et al. 2021)