Journal ArticleDOI
Amino acid-decarboxylase activity of bacteria isolated from fermented pork sausages
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TLDR
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.About:
This article is published in International Journal of Food Microbiology.The article was published on 2001-06-15. It has received 281 citations till now. The article focuses on the topics: Cadaverine & Putrescine.read more
Citations
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EFSA Panel on Biological Hazards (BIOHAZ); Scientific Opinion on Scientific Opinion on risk based control of biogenic amine formation in fermented foods
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Enterococci from foods
TL;DR: Enterococci are low grade pathogens but their intrinsic resistance to many antibiotics and their acquisition of resistance to the few antibiotics available for treatment in clinical therapy have led to difficulties and a search for new drugs and therapeutic options.
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Biogenic amines in dry fermented sausages: a review
Giovanna Suzzi,Fausto Gardini +1 more
TL;DR: The aim of this paper is to give an overview on the presence of these compounds in dry fermented sausages and to discuss the most important factors influencing their accumulation, including process and implicit factors as well as the role of starter and nonstarter microflora growing in the different steps of sausage production.
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The problem of biogenic amines in fermented foods and the use of potential biogenic amine-degrading microorganisms as a solution
TL;DR: In this paper, the authors examined the microorganisms that have demonstrated the ability to degrade BA and their technological relevance in fermented foods and examined their application in the field of food fermentation.
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Functionalty of enterococci in meat products
TL;DR: Enterocins and bacteriocinogenic enterococci hold considerable promise as alternatives to traditional chemical preservatives and they could be exploited for the control of emergent pathogens in meat products.
References
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Biogenic amines and their production by microorganisms in food
TL;DR: The authors presented an overview of the origin and importance of biogenic amines found in foods, with special reference to amines resulting from the metabolic activities of food-associated microorganisms.
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Improved screening procedure for biogenic amine production by lactic acid bacteria.
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.
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Advances in Enzymology
TL;DR: Advances in Enzymology and Related Subjects of Biochemistry Vol 24, No. 6, 1962 as discussed by the authors, Section 4, Section 5, Section 2, Section 3.
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The formation of biogenic amines by fermentation organisms
TL;DR: A remarkable potential to form BA was observed in strains of carnobacteria, Lactobacillus buchneri, L. sake and several other species related to food fermentation organisms of practical importance, which has to be taken into consideration by selecting appropriate strains.
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Ion-pair high-performance liquid chromatographic determination of biogenic amines in meat and meat products
TL;DR: In this paper, twelve biogenic amines (tyramine, histamine, serotonin, β-phenylethylamine, tryptamine, octopamine, dopamine, putrescine, cadaverine, agmatine, spermine, and spermidine) were separated and quantified by a liquid chromatographic method in fresh and processed meat.