Biogenic Amines in Dairy Products: Origin, Incidence, and Control Means

作者: Noreddine Benkerroum

DOI: 10.1111/1541-4337.12212

关键词: ProbioticBiologyRisk assessmentEconomic shortageIncidence (epidemiology)Food productsBiotechnologyAdverse health effectFood safety

摘要: … , by some microorganisms into ornithine used as an intermediate in putrescine biosynthesis; … excretion, this pathway appears to be primarily used to promote the growth of the producing …

参考文章(203)
VICTOR E. GONZAGA, ANDRES G. LESCANO, ALFREDO A. HUAMÁN, GABRIELA SALMÓN-MULANOVICH, DAVID L. BLAZES, Histamine Levels in Fish from Markets in Lima, Perú Journal of Food Protection. ,vol. 72, pp. 1112- 1115 ,(2009) , 10.4315/0362-028X-72.5.1112
E. Beuvier, S. Buchin, Raw Milk Cheeses Cheese: Chemistry, Physics and Microbiology. ,vol. 1, pp. 319- 345 ,(2004) , 10.1016/S1874-558X(04)80072-1
H.-P. Bachmann, M.-T. Fröhlich-Wyder, E. Jakob, E. Roth, D. Wechsler, E. Beuvier, S. Buchin, Cheese | Raw Milk Cheeses Reference Module in Food Science#R##N#Encyclopedia of Dairy Sciences (Second Edition). pp. 652- 660 ,(2011) , 10.1016/B978-0-12-374407-4.00519-7
JAYNE E. STRATTON, ROVERT W. HUTKINS, STEVE L. TAYLOR, Biogenic amines in cheese and other fermented foods: a review Journal of Food Protection. ,vol. 54, pp. 460- 470 ,(1991) , 10.4315/0362-028X-54.6.460
SARA BOVER-CID, MARIA IZQUIERDO-PULIDO, M. CARMEN VIDAL-CAROU, Effectiveness of a Lactobacillus sakei Starter Culture in the Reduction of Biogenic Amine Accumulation as a Function of the Raw Material Quality Journal of Food Protection. ,vol. 64, pp. 367- 373 ,(2001) , 10.4315/0362-028X-64.3.367
RENATA G. K. LEUSCHNER, WALTER P. HAMMES, Degradation of histamine and tyramine by Brevibacterium linens during surface ripening of Munster cheese Journal of Food Protection. ,vol. 61, pp. 874- 878 ,(1998) , 10.4315/0362-028X-61.7.874
B Schwartz, A Hittelman, L Daneshvar, H S Basu, L J Marton, B G Feuerstein, A new model for disruption of the ornithine decarboxylase gene, SPE1, in Saccharomyces cerevisiae exhibits growth arrest and genetic instability at the MAT locus Biochemical Journal. ,vol. 312, pp. 83- 90 ,(1995) , 10.1042/BJ3120083
K. Koutsoumanis, C. Tassou, G.-J. E. Nychas, Biogenic Amines in Foods Pathogens and Toxins in Foods. pp. 248- 274 ,(2010) , 10.1128/9781555815936.CH16
McCabe Bj, Dietary tyramine and other pressor amines in MAOI regimens: a review. Journal of The American Dietetic Association. ,vol. 86, pp. 1059- ,(1986)