Both spore and vegetative forms of Bacillus species have been used as probiotics, and they
have high stability to the surrounding atmospheric conditions such as heat, gastric …

Highlights•Fermentation can enhance or alter nutritive and health-modulating properties of
food constituents.•Microbes in fermented foods introduce new compounds to the foods that …

Although fermentation probably originally developed as a means of preserving food
substrates, many fermented foods (FFs), and components therein, are thought to have a …

Biogenic amines (BA) are molecules with biological functions, which can accumulate at toxic
concentrations in foods. Several microorganisms have been identified as responsible for …

Tyramine is generally produced via decarboxylation of tryptophan, and its long-term
exposure can induce severe symptoms in humans like brain stroke and hypertensive crisis …

This study was conducted to investigate impacts of dietary protein levels on gut bacterial
community and gut barrier. The intestinal microbiota of finishing pigs, fed with 16%, 13% and …

Lactic acid bacteria (LAB) can produce a huge amount of bioactive compounds. Since their
elective habitat is food, especially dairy but also vegetal food, it is frequent to find bioactive …

The existing health concerns for chemical additives entail natural preservation methods of
food. The diversity of lactic acid bacteria (LAB) which can release a large panel of …

Putrescine and cadaverine are among the most common biogenic amines (BA) in foods, but
it is advisable that their accumulation be avoided. Present knowledge about their toxicity is …

Fermented and/or protein-rich foods, the most widely consumed worldwide, are the most
susceptible to the presence of high levels of biogenic amines (BAs). Many reviews have …