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- W2551032034 abstract "Biogenic amines (BA) are mainly produced in food and beverages such as sherry products, cheese, wine and fermented sausages or vegetables by bacteria metabolism via the activity of specific amino acid decarboxylases or as a spontaneous chemical reaction. The formation of biogenic amines in food and beverages depends on the quantities of free amino acids and the presence of microorganisms with decarboxylase activities. Due to their physiological activity, these molecules are of concern in relation to food safety and spoilage. Histamine and tyramine have been the most studied because of their implication in food poisoning. The improvement of molecular tools, usually based on PCR techniques, has allowed a fast and sensitive characterization of the majority of bacteria producing BA. For instance, the sequence of tyrosine, ornithine, lysine and histidine decarboxylase genes have been determined and primers for detection of tyramineand histamine-producing bacteria in food have been developed. Furthermore, real time PCR approaches have been undertaken in order to identify viable but not cultivable (VNC) BA-producing bacteria. Moreover, the characterization of starter cultures possessing amine oxidase activity (AO) to control or reduce the accumulation of biogenic amines is a worthwhile goal in order to reduce BA production in fermented beverages." @default.
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- W2551032034 date "2007-01-01" @default.
- W2551032034 modified "2023-09-26" @default.
- W2551032034 title "Biogenic Amine Formation in Fermented Beverages: Targets, Tools and Triumphs" @default.
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