The problem of biogenic amines in fermented foods and the use of potential biogenic amine-degrading microorganisms as a solution

作者：Alvarez Miguel A; Victoria Moreno Arribas Ma

来源：Trends in Food Science & Technology, 2014, 39(2): 146-155.

DOI：10.1016/j.tifs.2014.07.007

Biogenic amines (BA) are low-molecular-weight nitrogenous organic bases, which can accumulate in high concentration in food due to microbial activity and cause toxic effects in consumers. In some fermented foods it is difficult to prevent the accumulation of BA since the microbiological/chemical/physical conditions of the fermentation can not be easily modified. An alternative in such cases is the use of food microorganisms that are able to degrade BA once they have been synthesized in the food matrix. In this review, we examine the microorganisms that have demonstrated the ability to degrade BA and their technological relevance in fermented foods.

• 出版日期2014-10