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Summary The ability of typical probiotic culture of Bifidobacterium to produce biogenic amines could be considered a contrastive feature to the beneficial dietary effect on human health. The aim of this pilot study was to evaluate the decarboxylase activity of Bifidobacterium animalis subsp. lactis CCDM 239 influenced by selected factors (pH 4.5 and 5.0; the contents of NaCl 0–20.0 g L−1, glucose and lactose 0–10.0 g L−1) at in vitro conditions. The kinetics of the biogenic amine production under the above-mentioned conditions was also monitored. The biogenic amine content detection was carried out in the supernatants of inoculated broth [MRS enriched with amino acids: arginine, ornithine, lysine, tyrosine; 3 g L−1 after the cultivation (48 h, 37 ± 1 °C)]. RP-HPLC after the precolumn derivatisation with dansyl chloride was used. In most cases, the low concentrations of tyramine were monitored (

Summary The aim was to monitor production of eight biogenic amines (BAs) (histamine, tyramine (TYR), tryptamine, putrescine, cadaverine (CAD), phenylethylamine, spermine and spermidine) by selected 81 lactic acid bacteria (LAB) strains: Lactobacillus, Lactococcus, Leuconostoc, Enterococcus, Pediococcus, Tetragenococcus and Bifidobacterium. The tested LAB and bifidobacteria were isolated from dairy products and beer. The decarboxylase activity of the micro-organisms was studied in growth medium after cultivation. The activity was monitored by HPLC after the pre-column derivatisation with dansylchloride. Fifty LAB showed decarboxylase activity. Thirty-one strains produced low concentrations of CAD (≤10 mg L−1). Almost 70% of beer isolates generated higher amounts of TYR (≤3000 mg L−1). Most of the tested LAB demonstrated decarboxylase activity. The above micro-organisms can contribute to the increase of content of BAs in dairy products or beer and thereby threaten food safety and health of consumers. Production of BAs even by the representatives of some probiotic strains (Bifidobacterium and Lactobacillus rhamnosus) was detected in this research. This study has also proved that contaminating LAB can act as sources of higher amounts of CAD and TYR in beer.