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Título: | The problem of biogenic amines in fermented foods and the use of potential biogenic amine-degrading microorganisms as a solution |
Autor: | Álvarez González, Miguel Ángel CSIC ORCID ; Moreno-Arribas, M. Victoria CSIC ORCID ; Moreno-Arribas, M. Victoria CSIC ORCID | Fecha de publicación: | oct-2014 | Editor: | Elsevier | Citación: | Trends in Food Science and Technology 39(2): 146-155 (2014) | Resumen: | Biogenic amines (BA) are low-molecular-weight nitrogenous organic bases, which can accumulate in high concentration in food due to microbial activity and cause toxic effects in consumers. In some fermented foods it is difficult to prevent the accumulation of BA since the microbiological/chemical/physical conditions of the fermentation can not be easily modified. An alternative in such cases is the use of food microorganisms that are able to degrade BA once they have been synthesized in the food matrix. In this review, we examine the microorganisms that have demonstrated the ability to degrade BA and their technological relevance in fermented foods. | Versión del editor: | http://dx.doi.org/10.1016/j.tifs.2014.07.007 | URI: | http://hdl.handle.net/10261/109726 | DOI: | 10.1016/j.tifs.2014.07.007 | Identificadores: | doi: 10.1016/j.tifs.2014.07.007 issn: 0924-2244 |
Aparece en las colecciones: | (IPLA) Artículos (CIAL) Artículos |
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amine-degradingmicroorganisms.pdf | 281,1 kB | Adobe PDF | Visualizar/Abrir |
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