Next Article in Journal
Determination of Pigments in Virgin and Extra-Virgin Olive Oils: A Comparison between Two Near UV-Vis Spectroscopic Techniques
Next Article in Special Issue
The Determination of Some Microbiological and Chemical Features in Herby Cheese
Previous Article in Journal
Intelligent Packaging in the Food Sector: A Brief Overview
Previous Article in Special Issue
Biogenic Amines in Plant-Origin Foods: Are they Frequently Underestimated in Low-Histamine Diets?

Biogenic Amine Production by Lactic Acid Bacteria: A Review

Interdepartmental Center for Industrial Agri-Food Research, University of Bologna, 47521 Cesena, Italy
Department of Agricultural and Food Sciences, University of Bologna, 40126 Bologna, Italy
Author to whom correspondence should be addressed.
Foods 2019, 8(1), 17;
Received: 26 November 2018 / Revised: 18 December 2018 / Accepted: 2 January 2019 / Published: 7 January 2019
(This article belongs to the Special Issue Biogenic Amines on Food Safety)
Lactic acid bacteria (LAB) are considered as the main biogenic amine (BA) producers in fermented foods. These compounds derive from amino acid decarboxylation through microbial activities and can cause toxic effects on humans, with symptoms (headache, heart palpitations, vomiting, diarrhea) depending also on individual sensitivity. Many studies have focused on the aminobiogenic potential of LAB associated with fermented foods, taking into consideration the conditions affecting BA accumulation and enzymes/genes involved in the biosynthetic mechanisms. This review describes in detail the different LAB (used as starter cultures to improve technological and sensorial properties, as well as those naturally occurring during ripening or in spontaneous fermentations) able to produce BAs in model or in real systems. The groups considered were enterococci, lactobacilli, streptococci, lactococci, pediococci, oenococci and, as minor producers, LAB belonging to Leuconostoc and Weissella genus. A deeper knowledge of this issue is important because decarboxylase activities are often related to strains rather than to species or genera. Moreover, this information can help to improve the selection of strains for further applications as starter or bioprotective cultures, in order to obtain high quality foods with reduced BA content. View Full-Text
Keywords: biogenic amines; decarboxylase enzymes; lactic acid bacteria; starter cultures biogenic amines; decarboxylase enzymes; lactic acid bacteria; starter cultures
MDPI and ACS Style

Barbieri, F.; Montanari, C.; Gardini, F.; Tabanelli, G. Biogenic Amine Production by Lactic Acid Bacteria: A Review. Foods 2019, 8, 17.

AMA Style

Barbieri F, Montanari C, Gardini F, Tabanelli G. Biogenic Amine Production by Lactic Acid Bacteria: A Review. Foods. 2019; 8(1):17.

Chicago/Turabian Style

Barbieri, Federica, Chiara Montanari, Fausto Gardini, and Giulia Tabanelli. 2019. "Biogenic Amine Production by Lactic Acid Bacteria: A Review" Foods 8, no. 1: 17.

Find Other Styles
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

Back to TopTop