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Foods 2019, 8(1), 17; https://doi.org/10.3390/foods8010017

Biogenic Amine Production by Lactic Acid Bacteria: A Review

1
Interdepartmental Center for Industrial Agri-Food Research, University of Bologna, 47521 Cesena, Italy
2
Department of Agricultural and Food Sciences, University of Bologna, 40126 Bologna, Italy
*
Author to whom correspondence should be addressed.
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)
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Abstract

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
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).
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Barbieri, F.; Montanari, C.; Gardini, F.; Tabanelli, G. Biogenic Amine Production by Lactic Acid Bacteria: A Review. Foods 2019, 8, 17.

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