Question

In many cheeses, the biogenic amines putrescine is formed from

• A. Lysine
• B. Arginine
• C. Tyrosine
• D. Phenylalanine

Hint:

Precursor--amine pairs: Arginine $\to$ Putrescine, Lysine $\to$ Cadaverine, Tyrosine $\to$ Tyramine, Histidine $\to$ Histamine.

Answer 1

The Correct Option is B

Step 1: Understanding the Concept:
Biogenic amines are formed in fermented foods through microbial decarboxylation of free amino acids during proteolysis.

Step 2: Detailed Explanation:
Specific amino acid precursors for biogenic amines in ripened cheeses are:
1. Arginine Ornithine $\xrightarrow{\text{decarboxylase}}$ Putrescine
2. Lysine $\xrightarrow{\text{decarboxylase}}$ Cadaverine
3. Tyrosine $\xrightarrow{\text{decarboxylase}}$ Tyramine
4. Histidine $\xrightarrow{\text{decarboxylase}}$ Histamine
In cheese lactic bacteria, arginine is converted to ornithine via the arginine deiminase pathway, followed by decarboxylation to putrescine (or via agmatine pathway).

Step 3: Final Answer:
Therefore, putrescine is formed from arginine.