“…Several studies have reported different species of LAB able to form BA, especially TY [ 8 , 11 , 16 , 17 , 18 , 21 , 23 , 25 , 50 , 54 , 55 , 56 , 57 ], but also HI [ 58 , 59 ]. Within the species of LAB that may occur in food some strains of L. brevis and L. plantarum were reported to possess the potential to form TY, PU and/or HI [ 15 , 18 , 21 , 23 , 25 , 60 , 61 ].…”