6533b7d7fe1ef96bd1267b6f
RESEARCH PRODUCT
Biogenic amines in fermented foods
Juke S. LolkemaA. BuntePasquale RussoFergal P. RattrayMaría FernándezHervé AlexandrePatrick LucasP.f. De PalenciaC. GrandvaletMonika CotonB. BachHein TripAngel L. CorbíGiuseppe SpanoPaloma LópezVictor LaderoAline Lonvaud-funelL. BarnavonEmmanuel CotonMiguel A. AlvarezChristian Magnisubject
Biogenic AminesDecarboxylationMedicine (miscellaneous)Food ContaminationWineBiologyLACTIC-ACID BACTERIADecarboxylationRisk AssessmentOENOCOCCUS-OENI03 medical and health scienceschemistry.chemical_compoundBiogenic amine[SDV.IDA]Life Sciences [q-bio]/Food engineeringFood microbiology[SPI.GPROC]Engineering Sciences [physics]/Chemical and Process EngineeringWINESfood fermentationLACTOCOCCUS-LACTISFermentation in food processing030304 developmental biology2. Zero hungerchemistry.chemical_classification0303 health sciencesNutrition and DieteticsTYROSINE DECARBOXYLASELACTOBACILLUS-BREVIS030306 microbiologyLactobacillus brevistoxicological effectsHISTAMINE-PRODUCING BACTERIAacid stressfood and beveragesbiology.organism_classificationLactic acidAmino acidlactic acid bacteriachemistryBiochemistryTYRAMINE PRODUCTIONESCHERICHIA-COLILactobacillaceaeFermentationFood MicrobiologyFermentationDairy ProductsMULTIPLEX PCRdescription
Food-fermenting lactic acid bacteria (LAB) are generally considered to be non-toxic and non-pathogenic. Some species of LAB, however, can produce biogenic amines (BAs). BAs are organic, basic, nitrogenous compounds, mainly formed through decarboxylation of amino acids. BAs are present in a wide range of foods, including dairy products, and can occasionally accumulate in high concentrations. The consumption of food containing large amounts of these amines can have toxicological consequences. Although there is no specific legislation regarding BA content in many fermented products, it is generally assumed that they should not be allowed to accumulate. The ability of microorganisms to decarboxylate amino acids is highly variable, often being strain specific, and therefore the detection of bacteria possessing amino acid decarboxylase activity is important to estimate the likelihood that foods contain BA and to prevent their accumulation in food products. Moreover, improved knowledge of the factors involved in the synthesis and accumulation of BA should lead to a reduction in their incidence in foods.
year | journal | country | edition | language |
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2010-11-01 |