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 (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 …

Currently, the main role of Lactic Acid Bacteria (LAB) in wine is to conduct the malolactic
fermentation (MLF). This process can increase wine aroma and mouthfeel, improve …

Saccharomyces and non-Saccharomyces represents a heterogeneous class in the
grape/must/wine environments including several yeast genera (eg, Saccharomyces …

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 …

The fungal component of the human gut microbiota has been neglected for long time due to
the low relative abundance of fungi with respect to bacteria, and only recently few reports …

For 15 years, non-Saccharomyces starter cultures represent a new interesting segment in
the dynamic field of multinationals and national companies that develop and sell microbial …

Biogenic amines (BAs) are a class of harmful compounds often be found in high protein
foods, especially naturally fermented foods. BAs derive from free amino acid …

Biogenic amines (BAs) are nitrogenous low molecular weight organic bases and they have
an aliphatic, aromatic, or a heterocyclic structure. Biogenic amines are produced by the …

Foods and beverages are nutrient-rich ecosystems in which most microorganisms are able
to grow. Moreover, several factors, such as physicochemical characteristics, storage …