Innovative Approaches for the Degradation of Biogenic Amines in Foods
Authors:
- 18 September 2019
- journal article
- research article
- Published by Bentham Science Publishers Ltd. in Current Nutrition & Food Science
- Vol. 15 (6) , 627-628
Abstract
Biogenic Amines (BA) are low molecular weight organic bases that have biological activity, they can be formed and degraded as a result of normal metabolic activity in animals, plants and microorganisms, and are usually produced by the decarboxylation of amino acids. The most common biogenic amines which can be found in foods are aliphatic (putrescine, cadaverine, spermine, spermidine), aromatic (tyramine, phenylethyl amine) or heterocyclic (histamine, tryptamine) structures.Keywords
This publication has 12 references indexed in Scilit:
- Lactobacillus casei strains isolated from cheese reduce biogenic amine accumulation in an experimental modelInternational Journal of Food Microbiology, 2012
- Biogenic amine formation in Nham, a Thai fermented sausage, and the reduction by commercial starter culture, Lactobacillus plantarum BCC 9546Food Chemistry, 2011
- Control of Biogenic Amines in Food—Existing and Emerging ApproachesJournal of Food Science, 2010
- Effects of food additives on biogenic amine formation in Myeolchi-jeot, a salted and fermented anchovy (Engraulis japonicus)Food Chemistry, 2009
- Effects of starter cultures and nitrite levels on formation of biogenic amines in sucukMeat Science, 2007
- A review: Current analytical methods for the determination of biogenic amines in foodsFood Chemistry, 2007
- Use of Staphylococcus xylosus as a starter culture in dried sausages: effect on the biogenic amine contentMeat Science, 2002
- Biogenic amine formation and degradation by potential fish silage starter microorganismsInternational Journal of Food Microbiology, 2000
- Tyramine degradation by micrococci during ripening of fermented sausageMeat Science, 1998
- Biogenic amines and their production by microorganisms in foodTrends in Food Science & Technology, 1994