Biogenic Amine Production by Lactic Acid Bacteria: A Review
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) dependin...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2019-01-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | http://www.mdpi.com/2304-8158/8/1/17 |
| _version_ | 1811306426118701056 |
|---|---|
| author | Federica Barbieri Chiara Montanari Fausto Gardini Giulia Tabanelli |
| author_facet | Federica Barbieri Chiara Montanari Fausto Gardini Giulia Tabanelli |
| author_sort | Federica Barbieri |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-04-13T08:45:29Z |
| format | Article |
| id | doaj.art-63ce68a18f16442590b189ed409ec38a |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-04-13T08:45:29Z |
| publishDate | 2019-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-63ce68a18f16442590b189ed409ec38a2022-12-22T02:53:41ZengMDPI AGFoods2304-81582019-01-01811710.3390/foods8010017foods8010017Biogenic Amine Production by Lactic Acid Bacteria: A ReviewFederica Barbieri0Chiara Montanari1Fausto Gardini2Giulia Tabanelli3Interdepartmental Center for Industrial Agri-Food Research, University of Bologna, Cesena 47521, ItalyInterdepartmental Center for Industrial Agri-Food Research, University of Bologna, Cesena 47521, ItalyInterdepartmental Center for Industrial Agri-Food Research, University of Bologna, Cesena 47521, ItalyInterdepartmental Center for Industrial Agri-Food Research, University of Bologna, Cesena 47521, ItalyLactic 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.http://www.mdpi.com/2304-8158/8/1/17biogenic aminesdecarboxylase enzymeslactic acid bacteriastarter cultures |
| spellingShingle | Federica Barbieri Chiara Montanari Fausto Gardini Giulia Tabanelli Biogenic Amine Production by Lactic Acid Bacteria: A Review Foods biogenic amines decarboxylase enzymes lactic acid bacteria starter cultures |
| title | Biogenic Amine Production by Lactic Acid Bacteria: A Review |
| title_full | Biogenic Amine Production by Lactic Acid Bacteria: A Review |
| title_fullStr | Biogenic Amine Production by Lactic Acid Bacteria: A Review |
| title_full_unstemmed | Biogenic Amine Production by Lactic Acid Bacteria: A Review |
| title_short | Biogenic Amine Production by Lactic Acid Bacteria: A Review |
| title_sort | biogenic amine production by lactic acid bacteria a review |
| topic | biogenic amines decarboxylase enzymes lactic acid bacteria starter cultures |
| url | http://www.mdpi.com/2304-8158/8/1/17 |
| work_keys_str_mv | AT federicabarbieri biogenicamineproductionbylacticacidbacteriaareview AT chiaramontanari biogenicamineproductionbylacticacidbacteriaareview AT faustogardini biogenicamineproductionbylacticacidbacteriaareview AT giuliatabanelli biogenicamineproductionbylacticacidbacteriaareview |