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Biogenic amines and their production by microorganisms in food

Biogenic amines and their production by microorganisms in food,10.1016/0924-2244(94)90070-1,Trends in Food Science & Technology,A HALASZ

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Biogenic amines and their production by microorganisms in food   (Citations: 234)
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Journal: Trends in Food Science & Technology - TRENDS FOOD SCI TECHNOL , vol. 5, no. 2, pp. 42-49, 1994
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    • ...In foods, PEA levels of 100 mg/kg in chocolate and cheese have been reported (Halász et al, 1994)...

    Angela Marcobal, et al. Tyramine and Phenylethylamine Biosynthesis by Food Bacteria

    • ...Some polyamines, such as putrescine, may already be present in grape berries (Halász et al, 1994; Bover–Cid et al, 2006; Del Prete et al, 2008) or be produced during fermentation processes, aging or storage, when wine is exposed to the undesirable activity of decarboxylase–positive microorganisms...

    M. Ángeles Pozo-Bayón, et al. Wine Features Related to Safety and Consumer Health: An Integrated Per...

    • ...The biogenic amines are basic nitrogenous compounds usually formed by decarboxylation of their precursor amino acids from the action of amino acid decarboxylase enzymes (Halász et al. 1994; Kumudavally et al. 2005)...
    • ...Lysine, tyrosine and histidine are the main precursors of biogenic amines (Bauza et al. 1995)...
    • ...After 60 days of storage, cadaverine was found to be the main biogenic amine, representing about 54.3% and 45.1% of total biogenic amine content in Layú A at 4 °C and 20 °C respectively and about 55.1% and 48.6% respectively in Layú B. Cadaverine originated from the decarboxylation of lysine and was associated with the decarboxylase enzymes metabolized by Enterobacteriaceae microbe (Halász et al. 1994)...

    Jinjie Zhang, et al. Effect of sucrose on the generation of free amino acids and biogenic a...

    • ...Fractions from viscera samples contained significantly higher biogenic amines than head fraction samples, which is due to endogenous microorganisms associated with viscera necessary for the decarboxylation of the corresponding amino acids (Halász et al, 1994)...

    Ted H. Wu, et al. Nutritional and Chemical Composition of By-Product Fractions Produced ...

    • ...In the case of tyramine, a limit of between 100 and 800 mg Kg−1 has been recommended, and a limit of 30 mg Kg−1 of β-phenylethylamine has been proposed (Ten Brink et al, 1990; Halász et al, 1994)...

    Daniel M. Linares, et al. Biogenic Amines in Dairy Products

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