Biogenic Amine Production by Lactic Acid Bacteria: A Review

Lactic acid bacteria (LAB) are considered as the main biogenic amine (BA) producers in fermented foods. These compounds derive from amino acid decarboxylation through microbial activities and can cause toxic effects on humans, with symptoms (headache, heart palpitations, vomiting, diarrhea) dependin...

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Detalles Bibliográficos
Autores principales: Barbieri, Federica, Montanari, Chiara, Gardini, Fausto, Tabanelli, Giulia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6351943/
https://www.ncbi.nlm.nih.gov/pubmed/30621071
http://dx.doi.org/10.3390/foods8010017

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6351943/
https://www.ncbi.nlm.nih.gov/pubmed/30621071
http://dx.doi.org/10.3390/foods8010017

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