The problem of biogenic amines in fermented foods and the use of potential biogenic amine-degrading microorganisms as a solution
Open accessAbstract
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.
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Integrity signals
Registry
Cites
Statistics
Claims the paper makes
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Claims other papers make about this one
Each is checked against this paper’s own text: does it say what the citing paper says it does?
Biogenic amines are generated through enzymatic decarboxylation of free amino acids; their accumulation in fermented matrices can trigger toxicological responses including hypertensive crises, migraines, and pseudo-allergic reactions.
“Bas (such as histamine, tyramine, and putrescine) are generated through the enzymatic decarboxylation of free amino acids. The accumulation of these vasoactive and psychoactive nitrogenous compounds in fermented matrices can trigger severe toxicological responses upon ingestion, including hypertensive crises, intense migraines, and pseudo-allergic reactions (Alvarez-MA et al., 2014).”
From Probiotic potential of Lactobacillus acidophilus TMPC 41127 isolated from traditional cheese in inhibiting Salmonella Typhi biofilms and virulence genes (2026) · cites this paper as Alvarez-MA et al., 2014
Self-check
Percentages, sums and reported differences re-computed from the paper’s own numbers.
The self-check needs the paper’s full text.
The citation lists haven’t been fetched yet
References 88 · Cited by 384
- Authors
- Alvarez, M. A., & Moreno-Arribas, M. V.
- Venue
- Trends in Food Science & Technology
- Publisher
- Elsevier BV
- Published
- 2014-10
- Volume
- 39
- Issue
- 2
- Pages
- 146-155
- ISSN
- 0924-2244 (ISSN-L)
- OpenAlex
- W2010978022
- Cited by
- 384
- References
- 88
- Citations by year
- 2026: 19 · 2025: 40 · 2024: 43 · 2023: 37 · 2022: 45 · 2021: 47 · 2020: 39 · 2019: 38 · 2018: 26 · 2017: 17 · 2016: 24 · 2015: 8 · 2014: 1
- FWCI
- 6.83
- Type
- journal article
- Language
- en
- Open access
- green
- hdl.handle.net
- Licence
- Locations
- Trends in Food Science & Technology (publishedVersion)
- DIGITAL.CSIC (Spanish National Research Council (CSIC)) (submittedVersion, other-oa)
- Funders
- Ministerio de Economía y Competitividad (AGL2012-40172-C02-01, AGL2010-18430, PRI-PIBAR-2011-1358)
- Topics
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Polyamine Metabolism and Applications
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Keywords
- biogenic amines, fermented foods, biogenic amine degradation, food spoilage, food safety
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
