期刊
TRENDS IN FOOD SCIENCE & TECHNOLOGY
卷 39, 期 2, 页码 146-155出版社
ELSEVIER SCIENCE LONDON
DOI: 10.1016/j.tifs.2014.07.007
关键词
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资金
- Spanish Ministry of Economy and Competitiveness [AGL2010-18430, AGL2012-40172-C02-01, PRI-PI-BAR-2011-1358]
Biogenic amines (BA) are low-molecular-weight nitrogenous organic bases, which can accumulate in high concentration in food due to microbial activity and cause toxic effects in consumers. In some fermented foods it is difficult to prevent the accumulation of BA since the microbiological/chemical/physical conditions of the fermentation can not be easily modified. An alternative in such cases is the use of food microorganisms that are able to degrade BA once they have been synthesized in the food matrix. In this review, we examine the microorganisms that have demonstrated the ability to degrade BA and their technological relevance in fermented foods.
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