Spontaneous food fermentations and potential risks for human health
Fermented foods and beverages are a heterogeneous class of products with a relevant
worldwide significance for human economy, nutrition and health for millennia. A huge …
worldwide significance for human economy, nutrition and health for millennia. A huge …
Formation, degradation, and detoxification of putrescine by foodborne bacteria: a review
L Wunderlichová, L Buňková, M Koutný… - … Reviews in Food …, 2014 - Wiley Online Library
Biogenic amines (BAs) represent a considerable toxicological risk in some food products.
Putrescine is one of the most common BAs in food. Its increased occurrence in food may …
Putrescine is one of the most common BAs in food. Its increased occurrence in food may …
Scientific opinion on risk based control of biogenic amine formation in fermented foods
EFSA Panel on Biological Hazards (BIOHAZ) - Efsa Journal, 2011 - Wiley Online Library
A qualitative risk assessment of biogenic amines (BA) in fermented foods was conducted,
using data from the scientific literature, as well as from European Union‐related surveys …
using data from the scientific literature, as well as from European Union‐related surveys …
A critical overview on the chemistry, clean-up and recent advances in analysis of biogenic amines in foodstuffs
GI Mohammed, AS Bashammakh, AA Alsibaai… - TrAC Trends in …, 2016 - Elsevier
In the past few years, we have seen intense interest grow in chemistry, toxicity and analysis
of biogenic amines (BAs). Thus, a comprehensive review on clean-up and recent advances …
of biogenic amines (BAs). Thus, a comprehensive review on clean-up and recent advances …
[HTML][HTML] Biogenic amines degradation by Lactobacillus plantarum: toward a potential application in wine
Biogenic amines (BA) in wine represent a toxicological risk for the health of the consumer,
with several trade implications. In this study 26 strains of Lactobacillus plantarum were …
with several trade implications. In this study 26 strains of Lactobacillus plantarum were …
Determination of dansylated amino acids and biogenic amines in Cannonau and Vermentino wines by HPLC-FLD
CIG Tuberoso, F Congiu, G Serreli, S Mameli - Food chemistry, 2015 - Elsevier
Free amino acids (AA) and biogenic amines (BA) were quantified for the first time in
Cannonau and Vermentino wines, the two most popular “Controlled Designation of Origin” …
Cannonau and Vermentino wines, the two most popular “Controlled Designation of Origin” …
Simultaneous inoculation of yeasts and lactic acid bacteria: Effects on fermentation dynamics and chemical composition of Negroamaro wine
M Tristezza, L di Feo, M Tufariello, F Grieco… - LWT-Food Science and …, 2016 - Elsevier
Traditional vinification process is undertaken with the inoculation of the lactic acid bacteria
(LAB) at the end of alcoholic fermentation (AF) to induce malolactic fermentation (MLF). MLF …
(LAB) at the end of alcoholic fermentation (AF) to induce malolactic fermentation (MLF). MLF …
[HTML][HTML] Biogenic amines in Huangjiu (Chinese rice wine): Formation, hazard, detection, and reduction
Q Luo, R Shi, P Gong, Y Liu, W Chen, C Wang - LWT, 2022 - Elsevier
Biogenic amines produced during fermentation are harmful and deteriorate the sensory
experience of food. However, methods for overcoming the impact of biogenic amines in …
experience of food. However, methods for overcoming the impact of biogenic amines in …
Implications of new research and technologies for malolactic fermentation in wine
The initial conversion of grape must to wine is an alcoholic fermentation (AF) largely carried
out by one or more strains of yeast, typically Saccharomyces cerevisiae. After the AF, a …
out by one or more strains of yeast, typically Saccharomyces cerevisiae. After the AF, a …