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

Histamine poisoning is a significant public health and safety concern. Intoxication from
ingestion of food containing high amounts of histamine may cause mild or severe symptoms …

The genus Lactobacillus has represented an extremely large and diverse collection of
bacteria that populate a wide range of habitats, and which may have industrial applications …

Histamine (HIS) intoxication is a poisoning caused by histamine in food. Cheese is one of
the most common dairy products associated with histamine levels which vary depending on …

Foodborne pathogenic microorganisms form biofilms at abiotic surfaces, which is a
particular challenge in food processing industries. The complexity of biofilm formation …

Background Histamine is an important immunomodulator influencing both the innate and
adaptive immune system. Certain host cells express the histidine decarboxylase enzyme …

Microbial fermentation has been used historically for the preservation of foods, the health
benefits of which have since come to light. Early dairy fermentations depended on the …

Unlike other antimicrobial agents, Ag-based composites are stable and currently widely
used as broad spectral additives, fighting microbial biofilms and other biological threats. The …

The presence of biogenic amines in cheeses is due to microbial enzymes showing
decarboxylation or amination activity. They are generally low in raw milk, while in fermented …

Lentilactobacillus parabuchneri, a lactic acid bacterium, is largely responsible for the
production and accumulation of histamine, a toxic biogenic amine, in cheese. L …