Formation, Degradation, and Detoxification of Putrescine by Foodborne Bacteria: A Review

Health effects and occurrence of dietary polyamines: A review for the period 2005–mid 2013

(2014) Pavel Kalač   FOOD CHEMISTRY

Putrescine production via the ornithine decarboxylation pathway improves the acid stress survival of Lactobacillus brevis and is part of a horizontally transferred acid resistance locus

(2014) Andrea Romano et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Evidence of different G-quadruplex DNA binding with biogenic polyamines probed by electrospray ionization-quadrupole time of flight mass spectrometry, circular dichroism and atomic force microscopy

(2013) Li-Na Wen et al.   BIOCHIMIE

Debaryomyces hansenii, Proteus vulgaris, Psychrobacter sp. and Microbacterium foliorum are able to produce biogenic amines

(2013) Sandra Helinck et al.   Dairy Science & Technology

Monitoring of biogenic amines in cheeses manufactured at small-scale farms and in fermented dairy products in the Czech Republic

(2013) Leona Buňková et al.   FOOD CHEMISTRY

Putrescine production from different amino acid precursors by lactic acid bacteria from wine and cider

(2013) Antonella Costantini et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Decarboxylase gene expression and cadaverine and putrescine production by Serratia proteamaculans in vitro and in beef

(2013) Francesca De Filippis et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Selected factors influencing the ability ofBifidobacteriumto form biogenic amines

(2013) Eva Lorencová et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Construction of a Bifunctional Enzyme Fusion for the Combined Determination of Biogenic Amines in Foods

(2013) Jae-Ick Lee et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

A screen-printed disposable biosensor for selective determination of putrescine

(2013) Wilder Henao-Escobar et al.   MICROCHIMICA ACTA

Binding of the Biogenic Polyamines to Deoxyribonucleic Acids of Varying Base Composition: Base Specificity and the Associated Energetics of the Interaction

(2013) Ayesha Kabir et al.   PLoS One

Simultaneous determination of cadaverine and putrescine using a disposable monoamine oxidase based biosensor

(2013) Wilder Henao-Escobar et al.   TALANTA

Recent analytical approaches to the analysis of biogenic amines in food samples

(2013) F. Bedia Erim   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

Evidence of Two Functionally Distinct Ornithine Decarboxylation Systems in Lactic Acid Bacteria

(2012) Andrea Romano et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Effect of some external factors on the content of biogenic amines and polyamines in a smear-ripened cheese

(2012) T. Komprda et al.   Dairy Science & Technology

Putrescine biosensor based on putrescine oxidase from Kocuria rosea

(2012) Beáta Bóka et al.   ENZYME AND MICROBIAL TECHNOLOGY

Effects of NaCl, lactose and availability of oxygen on tyramine production by the Enterococcus durans CCDM 53

(2012) Leona Buňková et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Dietary exposure assessment of putrescine and cadaverine and derivation of tolerable levels in selected foods consumed in Austria

(2012) Elke Rauscher-Gabernig et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Multiplex qPCR for the detection and quantification of putrescine-producing lactic acid bacteria in dairy products

(2012) Victor Ladero et al.   FOOD CONTROL

Biogenic amines occurrence in fish meat sampled from restaurants in region of Czech Republic

(2012) František Buňka et al.   FOOD CONTROL

Novel touchdown-PCR method for the detection of putrescine producing Gram-negative bacteria in food products

(2012) Leona Wunderlichová et al.   FOOD MICROBIOLOGY

High content of biogenic amines in Pecorino cheeses

(2012) Maria Schirone et al.   FOOD MICROBIOLOGY

Technological and safety characteristics of Staphylococcaceae isolated from Spanish traditional dry-cured sausages

(2012) Aida Cachaldora et al.   FOOD MICROBIOLOGY

Applications of ion mobility spectrometry (IMS) in the field of foodomics

(2012) Zeev Karpas   FOOD RESEARCH INTERNATIONAL

Production of biogenic amines by lactic acid bacteria and bifidobacteria isolated from dairy products and beer

(2012) Eva Lorencová et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Interaction between lactic acid bacteria and food-borne pathogens on putrescine production in ornithine-enriched broth

(2012) Esmeray Kuley et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Content of biogenic amines and polyamines in beers from the Czech Republic

(2012) František Buňka et al.   JOURNAL OF THE INSTITUTE OF BREWING

Technological aspects and analytical determination of biogenic amines in cheese

(2012) Monica Rosa Loizzo et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Decarboxylation activity of enterococci isolated from rabbit meat and staphylococci isolated from trout intestines

(2012) Pavel Pleva et al.   VETERINARY MICROBIOLOGY

Strains of Staphylococcus and Bacillus Isolated from Traditional Sausages as Producers of Biogenic Amines

(2012) Roberto Bermúdez et al.   Frontiers in Microbiology

Factors Influencing Biogenic Amines Accumulation in Dairy Products

(2012) Daniel M. Linares et al.   Frontiers in Microbiology

Characterization and application of a diamine oxidase from Lathyrus sativus as component of an electrochemical biosensor for the determination of biogenic amines in wine and beer

(2011) Massimo Di Fusco et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

Biosensors for Biogenic Amines: The Present State of Art Mini-Review

(2011) Kairi Kivirand et al.   ANALYTICAL LETTERS

Sequencing and Transcriptional Analysis of the Biosynthesis Gene Cluster of Putrescine-Producing Lactococcus lactis

(2011) Victor Ladero et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Biogenic Amines in Dairy Products

(2011) Daniel M. Linares et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Spoilage Detection with Biogenic Amine Biosensors, Comparison of Different Enzyme Electrodes

(2011) Beáta Bóka et al.   ELECTROANALYSIS

Recent advances in the application of capillary electromigration methods for food analysis and Foodomics

(2011) María Castro-Puyana et al.   ELECTROPHORESIS

Biogenic amines in fish, fish products and shellfish: a review

(2011) Ljerka Prester   Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment

The effect of elevated temperature on ripening of Dutch type cheese

(2011) Vendula Pachlová et al.   FOOD CHEMISTRY

Biogenic amine production by bacteria isolated from ice-preserved sardine and mackerel

(2011) Karima Fadhlaoui-Zid et al.   FOOD CONTROL

Is the production of the biogenic amines tyramine and putrescine a species-level trait in enterococci?

(2011) Victor Ladero et al.   FOOD MICROBIOLOGY

Impact of Gram-negative bacteria in interaction with a complex microbial consortium on biogenic amine content and sensory characteristics of an uncooked pressed cheese

(2011) Céline Delbès-Paus et al.   FOOD MICROBIOLOGY

Diversity and assessment of potential risk factors of Gram-negative isolates associated with French cheeses

(2011) Monika Coton et al.   FOOD MICROBIOLOGY

The effect of lactose, NaCl and an aero/anaerobic environment on the tyrosine decarboxylase activity of Lactococcus lactis subsp. cremoris and Lactococcus lactis subsp. lactis

(2011) Leona Buňková et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Binding to extracellular matrix proteins and formation of biogenic amines by food-associated coagulase-negative staphylococci

(2011) Marion Seitter (née Resch) et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Development of a screening method for biogenic amine producing Bacillus spp.

(2011) Mi Chang et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Survival of biogenic amine-producing dairy LAB strains at pasteurisation conditions

(2011) Victor Ladero et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Volatile Compounds Formation in Alcoholic Fermentation from Grapes Collected at 2 Maturation Stages: Influence of Nitrogen Compounds and Grape Variety

(2011) Ana M. Martínez-Gil et al.   JOURNAL OF FOOD SCIENCE

Production of biogenic amines by lactic acid bacteria and enterobacteria isolated from fresh pork sausages packaged in different atmospheres and kept under refrigeration

(2011) J.A. Curiel et al.   MEAT SCIENCE

Lmo0036, an ornithine and putrescine carbamoyltransferase in Listeria monocytogenes, participates in arginine deiminase and agmatine deiminase pathways and mediates acid tolerance

(2011) J. Chen et al.   MICROBIOLOGY-SGM

Disposable biosensors for determination of biogenic amines

(2010) M. Asunción Alonso-Lomillo et al.   ANALYTICA CHIMICA ACTA

Effect of abiotic stress conditions on expression of the Lactobacillus brevis IOEB 9809 tyrosine decarboxylase and agmatine deiminase genes

(2010) Mattia Pia Arena et al.   ANNALS OF MICROBIOLOGY

Biogenic amine in wines

(2010) L. Beneduce et al.   ANNALS OF MICROBIOLOGY

Sequencing and Transcriptional Analysis of the Streptococcus thermophilus Histamine Biosynthesis Gene Cluster: Factors That Affect Differential hdcA Expression

(2010) M. Calles-Enriquez et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Influence of putrescine, cadaverine, spermidine or spermine on the formation of N-nitrosamine in heated cured pork meat

(2010) G. Drabik-Markiewicz et al.   FOOD CHEMISTRY

Occurrence of biogenic amine-forming lactic acid bacteria in wine and cider

(2010) M. Coton et al.   FOOD MICROBIOLOGY

The effect of ripening and storage conditions on the distribution of tyramine, putrescine and cadaverine in Edam-cheese

(2010) Leona Buňková et al.   FOOD MICROBIOLOGY

Quantitative detection and identification of tyramine-producing enterococci and lactobacilli in cheese by multiplex qPCR

(2010) Victor Ladero et al.   FOOD MICROBIOLOGY

Biogenic amines content in Spanish and French natural ciders: Application of qPCR for quantitative detection of biogenic amine-producers

(2010) Victor Ladero et al.   FOOD MICROBIOLOGY

Low occurrence of safety hazards in coagulase negative staphylococci isolated from fermented foodstuffs

(2010) Sergine Even et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Control of Biogenic Amines in Food-Existing and Emerging Approaches

(2010) Aishath Naila et al.   JOURNAL OF FOOD SCIENCE

Production of biogenic amines “in vitro” in relation to the growth phase by Enterobacteriaceae species isolated from traditional sausages

(2010) José M. Lorenzo et al.   MEAT SCIENCE

Proteomics as a tool for studying energy metabolism in lactic acid bacteria

(2010) Alessandro Pessione et al.   Molecular BioSystems

Gas chromatographic determination of amino acid enantiomers in bottled and aged wines

(2009) Hatem Salama Mohammed Ali et al.   AMINO ACIDS

Biogenic Amines in Fish: Roles in Intoxication, Spoilage, and Nitrosamine Formation—A Review

(2009) Ismail Al Bulushi et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Fast derivatization of the non-protein amino acid ornithine with FITC using an ultrasound probe prior to enantiomeric determination in food supplements by EKC

(2009) Elena Domínguez-Vega et al.   ELECTROPHORESIS

Tyramine production of technological important strains of Lactobacillus, Lactococcus and Streptococcus

(2009) Leona Buňková et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Thein vitronuclear aggregates of polyamines

(2009) Aldo Di Luccia et al.   FEBS Journal

Determination of biogenic amines in foods using ultra-performance liquid chromatography (UPLC)

(2009) Eva Dadáková et al.   FOOD CHEMISTRY

Biogenic amine formation and bacterial contribution in fish, squid and shellfish

(2009) Min-Ki Kim et al.   FOOD CHEMISTRY

Formation of biogenic amines by Gram-negative bacteria isolated from poultry skin

(2009) Leona Buňková et al.   FOOD CHEMISTRY

Effect of starter cultures on microbial ecosystem and biogenic amines in fermented sausage

(2009) Shiling Lu et al.   FOOD CONTROL

Biogenic amines formation in seer fish (Scomberomorus commerson) steaks packed with O2 scavenger during chilled storage

(2009) C.O. Mohan et al.   FOOD RESEARCH INTERNATIONAL

qPCR for quantitative detection of tyramine-producing bacteria in dairy products

(2009) Victor Ladero et al.   FOOD RESEARCH INTERNATIONAL

Biogenic Amines in Wines

(2009) R. Ertan Anlı et al.   FOOD REVIEWS INTERNATIONAL

Modulation of cellular function by polyamines

(2009) Kazuei Igarashi et al.   INTERNATIONAL JOURNAL OF BIOCHEMISTRY & CELL BIOLOGY

Biogenic Amine Production by Contaminating Bacteria Found in Starter Preparations Used in Winemaking

(2009) Antonella Costantini et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

High-Performance Liquid Chromatography−Ultraviolet Detection Method for the Simultaneous Determination of Typical Biogenic Amines and Precursor Amino Acids. Applications in Food Chemistry

(2009) Eleonora Mazzucco et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Relationships between microbial population dynamics and putrescine and cadaverine accumulation during dry fermented sausage ripening

(2009) S. Bover-Cid et al.   JOURNAL OF APPLIED MICROBIOLOGY

Weissella halotoleransW22 combines arginine deiminase and ornithine decarboxylation pathways and converts arginine to putrescine

(2009) C.I. Pereira et al.   JOURNAL OF APPLIED MICROBIOLOGY

Complete Genome Sequence of Lactobacillus johnsonii FI9785, a Competitive Exclusion Agent against Pathogens in Poultry

(2009) U. Wegmann et al.   JOURNAL OF BACTERIOLOGY

Thin-layer chromatography for the identification and semi-quantification of biogenic amines produced by bacteria

(2009) M.L. Latorre-Moratalla et al.   JOURNAL OF CHROMATOGRAPHY A

Effect of acid hydrolysis time on amino acid determination in casein and processed cheeses with different fat content

(2009) František Buňka et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

First evidence of a membrane-bound, tyramine and β-phenylethylamine producing, tyrosine decarboxylase inEnterococcus faecalis: A two-dimensional electrophoresis proteomic study

(2009) Enrica Pessione et al.   PROTEOMICS

Dual Role for the Tyrosine Decarboxylation Pathway in Enterococcus faecium E17: Response to an Acid Challenge and Generation of a Proton Motive Force

(2008) C. I. Pereira et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Current Knowledge about the Presence of Amines in Wine

(2008) Carmen Ancín-Azpilicueta et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Comparative survey of putrescine production from agmatine deamination in different bacteria

(2008) J.M. Landete et al.   FOOD MICROBIOLOGY

Biogenic amine determination in wine fermented in oak barrels: Factors affecting formation

(2008) P. Hernández-Orte et al.   FOOD RESEARCH INTERNATIONAL

Modelling the effect of temperature, carbon dioxide, water activity and pH on growth and histamine formation by Morganella psychrotolerans

(2008) Jette Emborg et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Factors affecting the production of putrescine from agmatine byLactobacillus hilgardiiX1B isolated from wine

(2008) M.E. Arena et al.   JOURNAL OF APPLIED MICROBIOLOGY

Determination of lactic acid bacteria producing biogenic amines in wine by quantitative PCR methods

(2008) F. Nannelli et al.   LETTERS IN APPLIED MICROBIOLOGY

Biogenic amines in wines: Influence of oenological factors

(2007) Ana P. Marques et al.   FOOD CHEMISTRY

Amino acid decarboxylation by Lactobacillus curvatus CTC273 affected by the pH and glucose availability

(2007) Sara Bover Cid et al.   FOOD MICROBIOLOGY