Impact of fermentation conditions and refrigerated storage on microbial quality and biogenic amine content of sauerkraut

Antibiotic resistance, hemolysis and biogenic amine production assessments of Leuconostoc and Weissella isolates for kimchi starter development

“…mesenteroides than with with Lb. plantarum (Penas, Frias, Sidro, & Vidal-Valverde, 2010). In kimchi, LAB community succession started with hetero-fermentative Leuconostoc spp., followed by Weissella spp.…”

Synergistic and antagonistic effect of lactic acid bacteria on tyramine production by food-borne pathogenic bacteria in tyrosine decarboxylase broth

“…BA accumulation in foods requires the availability of amino acids precursors, the presence of microorganisms with amino acid decarboxylases, and favourable environmental conditions for bacterial growth and decarboxylase activity (Brink, Damink, Joosten, & Huis in't Veld, 1990). Among the biogenic amines, it is known that histamine (HIS) and tyramine (TYR) present psychoactive and vasoactive properties, which can cause toxicological effects (Penas, Frias, Sidro, & Vidal-Valverde, 2010). TYR decarboxylase (TDC) activity has received special attention since tyramine is one of the most abundant biogenic amines present in fermented products (Fernandez & Zuniga, 2006).…”

Fermented Nut‐Based Vegan Food: Characterization of a Home made Product and Scale‐Up to an Industrial Pilot‐Scale Production

“…Histamine, putrescine, and cadaverine were never detected, although tyramine and 2‐phenylethylamine were present at low concentrations only in the samples after 240 a 480 h (Table ). These amounts are not of concern from a toxicological point of view and are low if compared with the biogenic amine concentrations found in other vegetable fermented foods (Peñas and others ).…”