Most of the biogenic amines are naturally found in fermented foods as a consequence of
amino acid decarboxylation. Their formation is ascribable to microorganisms (starters …

Unlike other antimicrobial agents, Ag-based composites are stable and currently widely
used as broad spectral additives, fighting microbial biofilms and other biological threats. The …

Lentilactobacillus parabuchneri, a lactic acid bacterium, is largely responsible for the
production and accumulation of histamine, a toxic biogenic amine, in cheese. L …

Histamine intoxication is an important food safety and public health concern. Ripened
cheeses are the most common dairy products in which histamine can accumulate. Histamine …

Simple Summary The microbiota present in cheese is of special interest as it contributes to
the synthesis of different compounds related to cheese quality and safety. However, to date …

Lentilactobacillus parabuchneri is the main bacteria responsible for the accumulation of
histamine in cheese. The goal of this study was to assess the efficiency of potential …

Cheeses are becoming a major safety and public health concern: cheeses available in
supermarkets occasionally contain high histamine concentrations that can have negative …

Histamine is a toxic metabolite produced in foods containing a high level of free histidine.
This compound can be present in various food sources, especially seafood, dairy products …

Unpasteurised low-sodium Cheddar cheeses (at 1.2 or 1.7% of salt) were produced with
commercial probiotics (Bifidobacterium animalis ssp. lactis BB12; Lactiplantibacillus) and …

Some bacteria decarboxylate amino acids as a means of resisting acid stress. It is a
mechanism commonly used by bacteria in fermented dairy products. The decarboxylation of …