Biogenic amines in fermented foods

摘要: 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 organic, basic, nitrogenous compounds, mainly formed through decarboxylation amino acids. present in a wide range foods, including dairy products, occasionally accumulate high concentrations. The consumption food containing large amounts these have toxicological consequences. Although there is no specific legislation regarding BA content many fermented it assumed that they should not allowed accumulate. ability microorganisms decarboxylate acids highly variable, often being strain specific, therefore the detection possessing decarboxylase activity important estimate likelihood foods contain prevent their accumulation products. Moreover, improved knowledge factors involved synthesis lead reduction incidence foods.