Biogenic amines in fermented foods

• Main Author: Sandra Torriani (auth)
• Other Authors: Giovanna Suzzi (auth)
• Format: Electronic Book Chapter
• Language: English
• Published: Frontiers Media SA 2015
• Series: Frontiers Research Topics
• Subjects: Microbiology (non-medical); Tyramine; Histamine; Sausage; fish; Biogenic Amines; Cheese; WIN
• Online Access: DOAB: download the publication; DOAB: description of the publication

Biogenic amines (BA) are sources of nitrogen and precursors for synthesis of hormones, alkaloids, nucleic acids and proteins, occurring in all organisms. Under normal condition in humans the consumption of food or beverages containing these compounds have not toxic effects because they are rapidly d...