Biogenic amines (BA) are molecules with biological functions, which can accumulate at toxic
concentrations in foods. Several microorganisms have been identified as responsible for …

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 communities often undergo intricate compositional changes yet also maintain
stable coexistence of diverse species. The mechanisms underlying long-term coexistence …

Biogenic amines (BA) are organic compounds commonly found in food, plants and animals,
as well as microorganisms that are attributed with the production of BAs. They are formed as …

Fermented foods represent an important segment of current food markets, especially
traditional or ethnic food markets. The demand for efficient utilization of agrowastes, together …

Lactic acid bacteria (LAB) are important starter, commensal, or pathogenic microorganisms.
The stress physiology of LAB has been studied in depth for over 2 decades, fueled mostly by …

Biogenic amines (BAs) have been reported in a variety of foods, such as fish, meat, cheese,
and wines. The formation of BAs in food by the microbial decarboxylation of amino acids can …

Biogenic amines are produced by bacterial decarboxylation of corresponding amino acids in
foods. Concentration of biogenic amines in fermented food products is affected by several …

Biogenic amines (BAs) are molecules, which can be present in foods and, due to their
toxicity, can cause adverse effects on the consumers. BAs are generally produced by …

Highlights•Health risks and actions taken to minimize biogenic amines in fermented
foodstuffs.•Novel insights into the degradation of biogenic amines by food microorganisms.• …