Cargando…

Control of Biogenic Amines in Fermented Sausages: Role of Starter Cultures

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 bi...

Descripción completa

Detalles Bibliográficos
Autores principales:	Latorre-Moratalla, M.L., Bover-Cid, Sara, Veciana-Nogués, M.T., Vidal-Carou, M.C.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Frontiers Research Foundation 2012
Materias:	Microbiology
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3345612/ https://www.ncbi.nlm.nih.gov/pubmed/22586423 http://dx.doi.org/10.3389/fmicb.2012.00169

Ejemplares similares

Inhibition of Biogenic Amines Formation in Fermented Foods by the Addition of Cava Lees
por: Hernández-Macias, Salvador, et al.
Publicado: (2022)

Biogenic Amines in Plant-Origin Foods: Are they Frequently Underestimated in Low-Histamine Diets?
por: Sánchez-Pérez, Sònia, et al.
Publicado: (2018)

Control of Listeria monocytogenes in chicken dry-fermented sausages with bioprotective starter culture and high-pressure processing
por: Austrich-Comas, Anna, et al.
Publicado: (2022)

The Rate of Histamine Degradation by Diamine Oxidase Is Compromised by Other Biogenic Amines
por: Sánchez-Pérez, Sònia, et al.
Publicado: (2022)

Revalorization of Cava Lees to Improve the Safety of Fermented Sausages
por: Hernández-Macias, Salvador, et al.
Publicado: (2021)

Autochthonous Starter Cultures Are Able to Reduce Biogenic Amines in a Traditional Portuguese Smoked Fermented Sausage
por: Dias, Igor, et al.
Publicado: (2020)

Effect of Mixed Starters on Proteolysis and Formation of Biogenic Amines in Dry Fermented Mutton Sausages
por: Wang, Debao, et al.
Publicado: (2021)

Effect of Fermentation with Different Lactic Acid Bacteria Starter Cultures on Biogenic Amine Content and Ripening Patterns in Dry Fermented Sausages
por: Pasini, Federica, et al.
Publicado: (2018)

The effect of different starter cultures on biogenic amines and quality of fermented mutton sausages stored at 4 and 20°C temperatures
por: Sun, Xueying, et al.
Publicado: (2020)

Effects of Six Different Starter Cultures on Mutagenicity and Biogenic Amine Concentrations in Fermented Sausages Treated with Vitamins C and E
por: Kim, Hyeong Sang, et al.
Publicado: (2019)

Effect of Starter Cultures on Quality of Fermented Sausages
por: Hwang, Jungeun, et al.
Publicado: (2023)

Evaluation of the Biogenic Amines and Microbial Contribution in Traditional Chinese Sausages
por: Li, Lu, et al.
Publicado: (2019)

Detection of common biogenic amines in fermented sausage produced in Turkey
por: Ekici, Kamil, et al.
Publicado: (2018)

Functional Characteristics of Lactobacillus and Yeast Single Starter Cultures in the Ripening Process of Dry Fermented Sausage
por: Liu, Yingli, et al.
Publicado: (2021)

Strains of Staphylococcus and Bacillus Isolated from Traditional Sausages as Producers of Biogenic Amines
por: Bermúdez, Roberto, et al.
Publicado: (2012)

The determination of some biogenic amines in Turkish fermented sausages consumed in Van()
por: Ekici, Kamil, et al.
Publicado: (2018)

Reduction of histamine and biogenic amines during salted fish fermentation by Bacillus polymyxa as a starter culture
por: Lee, Yi-Chen, et al.
Publicado: (2015)

Modeling of starter cultures growth for improved Thai sausage fermentation and cost estimating for sausage preparation and transportation
por: Sriphochanart, Wiramsri, et al.
Publicado: (2018)

Low-Histamine Diets: Is the Exclusion of Foods Justified by Their Histamine Content?
por: Sánchez-Pérez, Sònia, et al.
Publicado: (2021)

Contribution of Microorganisms to Biogenic Amine Accumulation during Fish Sauce Fermentation and Screening of Novel Starters
por: Ma, Xinxiu, et al.
Publicado: (2021)

Investigating the effect on biogenic amines, nitrite, and N-nitrosamine degradation in cultured sausage ripening through inoculation of Staphylococcus xylosus and lactic acid bacteria
por: Hu, Panpan, et al.
Publicado: (2023)

Differences in Polyamine Content between Human Milk and Infant Formulas
por: Muñoz-Esparza, Nelly C., et al.
Publicado: (2021)

Histamine Intolerance: The Current State of the Art
por: Comas-Basté, Oriol, et al.
Publicado: (2020)

Managing Your Wine Fermentation to Reduce the Risk of Biogenic Amine Formation
por: Smit, Anita Yolandi, et al.
Publicado: (2012)

Casing Contribution to Proteolytic Changes and Biogenic Amines Content in the Production of an Artisanal Naturally Fermented Dry Sausage
por: Serio, Annalisa, et al.
Publicado: (2020)

Lactobacillus sakei: A Starter for Sausage Fermentation, a Protective Culture for Meat Products
por: Zagorec, Monique, et al.
Publicado: (2017)

Technological Characterisation of Probiotic Lactic Acid Bacteria as Starter Cultures for Dry Fermented Sausages
por: Agüero, Nadia de L., et al.
Publicado: (2020)

Indigenous Starter Cultures to Improve Quality of Artisanal Dry Fermented Sausages from Chaco (Argentina)
por: Palavecino Prpich, Noelia Z., et al.
Publicado: (2015)

Role of Starter Cultures on the Safety of Fermented Meat Products
por: Laranjo, Marta, et al.
Publicado: (2019)

1-methylhistamine as a potential biomarker of food histamine intolerance. A pilot study
por: Sánchez-Pérez, Sònia, et al.
Publicado: (2022)

Starter culture-related changes in free amino acids, biogenic amines profile, and antioxidant properties of fermented red beetroot grown in Poland
por: Choińska, Renata, et al.
Publicado: (2022)

Growth-Promoting Effect of Cava Lees on Lactic Acid Bacteria Strains: A Potential Revalorization Strategy of a Winery By-Product
por: Hernández-Macias, Salvador, et al.
Publicado: (2021)

Viability of Staphylococcus xylosus isolated from artisanal sausages for application as starter cultures in meat products
por: Fiorentini, Ângela Maria, et al.
Publicado: (2009)

Lipolytic Changes in Fermented Sausages Produced with Turkey Meat: Effects of Starter Culture and Heat Treatment
por: Karsloğlu, Betül, et al.
Publicado: (2014)

Polyamines in Food
por: Muñoz-Esparza, Nelly C., et al.
Publicado: (2019)

Intestinal Dysbiosis in Patients with Histamine Intolerance
por: Sánchez-Pérez, Sònia, et al.
Publicado: (2022)

The dietary treatment of histamine intolerance reduces the abundance of some histamine-secreting bacteria of the gut microbiota in histamine intolerant women. A pilot study
por: Sánchez-Pérez, Sònia, et al.
Publicado: (2022)

Editorial: Biogenic amines in foods
por: Suzzi, Giovanna, et al.
Publicado: (2015)

Exploration of the roles of microbiota on biogenic amines formation during traditional fermentation of Scomber japonicus
por: Chen, Jingyi, et al.
Publicado: (2022)

Selection of indigenous starter culture for safety and its effect on reduction of biogenic amine content in Moo som
por: Tangwatcharin, Pussadee, et al.
Publicado: (2019)

Cannot write session to /tmp/vufind_sessions/sess_0lqvtva8hhmr9m7utd2l212jen