Lactic acid bacteria (LAB) are the main source of biogenic amines (BA) in fermented foods. BA are involved in natural biological processes, however, they may also cause human health problems (ex. palpitations, vomiting,…) if food containing high concentrations are ingested. This study focused on the evaluation of the prevalence and biodiversity of BA-forming lactic acid bacteria found in fermented beverages (European wines and ciders). Both molecular (multiplex PCR) and biochemical (Thin Layer Chromatography) tools were developed to screen for potential BA-producers, in particular those involved in the production of tyramine via tyrosine decarboxylase (tyrdc), histamine via histidine decarboxylase (hdc), putrescine via either ornithine decarboxylase (odc) or agmatine deiminase (agdi).
Controlling biogenic amines in traditional food fermentations in European regions
SPANO, GIUSEPPE;
2009-01-01
Abstract
Lactic acid bacteria (LAB) are the main source of biogenic amines (BA) in fermented foods. BA are involved in natural biological processes, however, they may also cause human health problems (ex. palpitations, vomiting,…) if food containing high concentrations are ingested. This study focused on the evaluation of the prevalence and biodiversity of BA-forming lactic acid bacteria found in fermented beverages (European wines and ciders). Both molecular (multiplex PCR) and biochemical (Thin Layer Chromatography) tools were developed to screen for potential BA-producers, in particular those involved in the production of tyramine via tyrosine decarboxylase (tyrdc), histamine via histidine decarboxylase (hdc), putrescine via either ornithine decarboxylase (odc) or agmatine deiminase (agdi).I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
