Lactic acid bacteria (LAB) are considered as the main biogenic amine (BA) producers in
fermented foods. These compounds derive from amino acid decarboxylation through …

Biogenic amines are produced by bacterial decarboxylation of corresponding amino acids in
foods. Concentration of biogenic amines in fermented food products is affected by several …

Biogenic amines (BAs) are molecules, which can be present in foods and, due to their
toxicity, can cause adverse effects on the consumers. BAs are generally produced by …

The polyamines spermine, spermidine, and putrescine are involved in various biological
processes, notably in cell proliferation and differentiation, and also have antioxidant …

Biogenic amines (BAs) are toxic compounds produced by a number of microorganisms
(bacteria, yeasts, and molds) as a result of the metabolism of some amino acid, usually …

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 …

Biogenic amines (BA) are organic, basic, nitrogenous compounds with biological activity,
mainly formed by the decarboxylation of amino acids. BA are present in a wide range of …

Fermented foods are among the food products more often complained of having caused
episodes of biogenic amines (BA) poisoning. Concerning milk-based fermented foods …

Biogenic amines (BA) are generally considered as a food hazard, even though there is not a
threshold for these biomolecules in the European legislation, except for histamine in fishery …

Histamine poisoning is a significant public health and safety concern. Intoxication from
ingestion of food containing high amounts of histamine may cause mild or severe symptoms …