Abstract:

Biogenic amines (BA) are low molecular weight organic compounds with biological activity, and are
the products of decarboxylated amino acids by microbial amino decarboxylase. The starter strains or food spoilage
microorganisms often secrete amino decarboxylase and lead to accumulation of BA in food and alcoholic drinks. An
appropriate amount of BA in organisms maintains their regular physiological activities, whereas induces undesirable
symptoms if absorbed at high concentration. Using proper raw materials, controlling the metabolisms of BA-producing
microorganisms during food fermentation and degradation of BA with enzymes can reduce BA in products. However,
eliminating BA with enzymes is limited in food processing so that it is necessary to explore new and more effective ways
to eliminate BA in fermented products.

Key words: biogenic amines, fermented food, alcoholic drinks, elimination