Sara Bover-Cid

TL;DR: An improved screening plate method for the detection of amino acid decarboxylase-positive microorganisms (especially lactic acid bacteria) showed a good correlation with the chemical analysis and is presented as a suitable and sensitive method to investigate the capacity of biogenic amine production by LAB.

TL;DR: The results obtained for biogenic amine production by bacteria in a synthetic medium suggest that amino acid-decarboxylase activity is strain dependent rather than being related to specific species.

TL;DR: The population of Gram-positive catalase-positive cocci from slightly fermented sausages was characterized at species and strain level by molecular techniques and some technological and hygienic aspects were also considered, indicating a great genetic variability.

TL;DR: To evaluate the biodiversity of lactobacilli from slightly fermented sausages (chorizo, fuet and salchichon) by molecular typing, while considering their safety aspects.

TL;DR: Aminogenesis in traditional fermented sausages produced in Europe was studied during manufacturing process taking into account technological, physico-chemical and microbial factors as discussed by the authors, and Tyramine was the major amine, followed by putrescine and cadaverine, although the occurrence of di-amines was much more variable.