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 activities and can cause toxic effects on humans, with symptoms (headache, heart palpitations, vomiting, diarrhea) depending also on individual sensitivity. Many studies have focused on the aminobiogenic potential of LAB associated with fermented foods, taking into consideration the conditions affecting BA accumulation and enzymes/genes involved in the biosynthetic mechanisms. This review describes in detail the different LAB (used as starter cultures to improve technological and sensorial properties, as well as those naturally occurring during ripening or in spontaneous fermentations) able to produce BAs in model or in real systems. The groups considered were enterococci, lactobacilli, streptococci, lactococci, pediococci, oenococci and, as minor producers, LAB belonging to Leuconostoc and Weissella genus. A deeper knowledge of this issue is important because decarboxylase activities are often related to strains rather than to species or genera. Moreover, this information can help to improve the selection of strains for further applications as starter or bioprotective cultures, in order to obtain high quality foods with reduced BA content.

Biogenic Amine Production by Lactic Acid Bacteria: A Review / Barbieri, Federica; Montanari, Chiara; Gardini, Fausto; Tabanelli, Giulia. - In: FOODS. - ISSN 2304-8158. - ELETTRONICO. - 8:1(2019), pp. 17-27. [10.3390/foods8010017]

Biogenic Amine Production by Lactic Acid Bacteria: A Review

Barbieri, Federica;Montanari, Chiara;Gardini, Fausto;Tabanelli, Giulia
2019

Abstract

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 activities and can cause toxic effects on humans, with symptoms (headache, heart palpitations, vomiting, diarrhea) depending also on individual sensitivity. Many studies have focused on the aminobiogenic potential of LAB associated with fermented foods, taking into consideration the conditions affecting BA accumulation and enzymes/genes involved in the biosynthetic mechanisms. This review describes in detail the different LAB (used as starter cultures to improve technological and sensorial properties, as well as those naturally occurring during ripening or in spontaneous fermentations) able to produce BAs in model or in real systems. The groups considered were enterococci, lactobacilli, streptococci, lactococci, pediococci, oenococci and, as minor producers, LAB belonging to Leuconostoc and Weissella genus. A deeper knowledge of this issue is important because decarboxylase activities are often related to strains rather than to species or genera. Moreover, this information can help to improve the selection of strains for further applications as starter or bioprotective cultures, in order to obtain high quality foods with reduced BA content.
2019
Biogenic Amine Production by Lactic Acid Bacteria: A Review / Barbieri, Federica; Montanari, Chiara; Gardini, Fausto; Tabanelli, Giulia. - In: FOODS. - ISSN 2304-8158. - ELETTRONICO. - 8:1(2019), pp. 17-27. [10.3390/foods8010017]
Barbieri, Federica; Montanari, Chiara; Gardini, Fausto; Tabanelli, Giulia
File in questo prodotto:
File Dimensione Formato  
54_Barbieri et al. 2019.pdf

accesso aperto

Tipo: Versione (PDF) editoriale
Licenza: Licenza per Accesso Aperto. Creative Commons Attribuzione (CCBY)
Dimensione 486.86 kB
Formato Adobe PDF
486.86 kB Adobe PDF Visualizza/Apri

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11585/676272
Citazioni
  • ???jsp.display-item.citation.pmc??? 106
  • Scopus 282
  • ???jsp.display-item.citation.isi??? 255
social impact