Control of biogenic amines in fermented sausages: role of starter cultures.

Frontiers in Microbiology
M L Latorre-MoratallaM C Vidal-Carou

Abstract

Biogenic amines show biological activity and exert undesirable physiological effects when absorbed at high concentrations. Biogenic amines are mainly formed by microbial decarboxylation of amino acids and thus are usually present in a wide range of foods, fermented sausages being one of the major biogenic amine sources. The use of selected starter cultures is one of the best technological measures to control aminogenesis during meat fermentation. Although with variable effectiveness, several works show the ability of some starters to render biogenic amine-free sausages. In this paper, the effect of different starter culture is reviewed and the factors determining their performance discussed.

Citations

Jul 23, 2014·Meat Science·Diana BehsnilianRalf Lautenschlaeger
Sep 12, 2012·Journal of Applied Microbiology·P CastellanoF Toldrá
Sep 22, 2015·Frontiers in Microbiology·Andreas Teske, Anna-Louise Reysenbach
May 21, 2015·International Journal of Food Microbiology·Despoina Angeliki StavropoulouFrédéric Leroy
Jun 5, 2015·Frontiers in Microbiology·Giovanna Suzzi, Sandra Torriani
May 12, 2018·Nutrients·Matteo BriguglioMauro Porta
Nov 28, 2018·Korean Journal for Food Science of Animal Resources·Min-Yu SongJun-Sang Ham
Jan 10, 2019·Foods·Federica BarbieriGiulia Tabanelli
May 28, 2019·Frontiers in Microbiology·Marta LaranjoMiguel Elias
Aug 21, 2018·Frontiers in Microbiology·Hasna HanchiRiadh Hammami
Feb 13, 2019·Asian-Australasian Journal of Animal Sciences·Pussadee TangwatcharinSupaluk Sorapukdee
Apr 4, 2021·International Journal of Environmental Research and Public Health·Juan García-Díez, Cristina Saraiva

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