engleski

Biogenic Amines in Fermented Foods: Overview

Biogenic amines(BA) (i.e., tryptamine, 2- phenylethylamine, tyramine, histamine, putrescine, cadaverine, spermine and spermidine) are formed in food by microbial decarboxylation of the corresponding amino acids or by transamination of aldehydes and ketones. Though, they are produced naturally by plants, animals, and microorganisms, yet their consumption in the form of foods containing large amounts of BA can have toxicological consequences. Presently, only prevention and monitoring strategies aid in controlling biogenic amine formation during the production of foods and along the food chain. The occurrence, biochemistry of BA formation in fermented foods and overall effects of BA on human health have been reviewed in this chapter.

biogenic amines, fermented food

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