Literature DB >> 2223522

Occurrence and formation of biologically active amines in foods.

B ten Brink1, C Damink, H M Joosten, J H Huis in 't Veld.   

Abstract

Attention is given to the toxicology of biogenic amines and their occurrence and formation in foods, with special emphasis on fermented foods. The role of the associated flora, the starter cultures used and their interaction is discussed.

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Year:  1990        PMID： 2223522     DOI： 10.1016/0168-1605(90)90040-c

Source DB:  PubMed          Journal:  Int J Food Microbiol        ISSN： 0168-1605            Impact factor:   5.277


  59 in total

1.  Identification of the Enterococcus faecalis tyrosine decarboxylase operon involved in tyramine production.

Authors:  Nathalie Connil; Yoann Le Breton; Xavier Dousset; Yanick Auffray; Alain Rincé; Hervé Prévost
Journal:  Appl Environ Microbiol       Date:  2002-07       Impact factor: 4.792

2.  Prevention of histamine formation in cheese by bacteriocin-producing lactic Acid bacteria.

Authors:  H Joosten; M Nunez
Journal:  Appl Environ Microbiol       Date:  1996-04       Impact factor: 4.792

3.  Selection of Amine-Oxidizing Dairy Lactic Acid Bacteria and Identification of the Enzyme and Gene Involved in the Decrease of Biogenic Amines.

Authors:  Rosa Guarcello; Maria De Angelis; Luca Settanni; Sabino Formiglio; Raimondo Gaglio; Fabio Minervini; Giancarlo Moschetti; Marco Gobbetti
Journal:  Appl Environ Microbiol       Date:  2016-11-09       Impact factor: 4.792

4.  Effect of sucrose on the generation of free amino acids and biogenic amines in Chinese traditional dry-cured fish during processing and storage.

Authors:  Jinjie Zhang; Zhenfeng Liu; Yaqin Hu; Zhongxiang Fang; Jianchu Chen; Dan Wu; Xingqian Ye
Journal:  J Food Sci Technol       Date:  2010-11-11       Impact factor: 2.701

5.  Simultaneous Identification of Neutral and Anionic Species in Complex Mixtures without Separation.

Authors:  Yanchuan Zhao; Lily Chen; Timothy M Swager
Journal:  Angew Chem Int Ed Engl       Date:  2015-11-02       Impact factor: 15.336

6.  Isolation and characterization of biogenic amine-producing bacteria in fermented soybean pastes.

Authors:  Jin Seok Moon; Seung Kee Cho; Hwa Young Choi; Ji Eun Kim; So-Young Kim; Kyung-Ju Cho; Nam Soo Han
Journal:  J Microbiol       Date:  2010-05-01       Impact factor: 3.422

7.  Determination of biogenic amines and total aflatoxins: Quality index of starter culture soy sauce samples.

Authors:  Shruti Shukla; Myunghee Kim
Journal:  Food Sci Biotechnol       Date:  2016-08-31       Impact factor: 2.391

8.  Optimizing the preparation conditions and characterization of cross-linked enzyme aggregates of a monoamine oxidase.

Authors:  Young-Jong Kim; Young-Wan Kim
Journal:  Food Sci Biotechnol       Date:  2016-10-31       Impact factor: 2.391

9.  Reducing biogenic-amine-producing bacteria, decarboxylase activity, and biogenic amines in raw milk cheese by high-pressure treatments.

Authors:  Javier Calzada; Ana del Olmo; Antonia Picón; Pilar Gaya; Manuel Nuñez
Journal:  Appl Environ Microbiol       Date:  2012-12-14       Impact factor: 4.792

10.  Quantification of biogenic amines by microchip electrophoresis with chemiluminescence detection.

Authors:  Shulin Zhao; Yong Huang; Ming Shi; Yi-Ming Liu
Journal:  J Chromatogr A       Date:  2009-05-03       Impact factor: 4.759
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