Progress in Understanding and Controlling the Microbial Community Involved in Biogenic Amine Production

doi:10.7506/spkx1002-6630-201815038

Abstract

Abstract: Biogenic amines are a class of organic nitrogenous compounds with low molecular mass and biological activity. Biogenic amines in foods are mainly formed by exogenous microbial enzymes. The appropriate amount of biogenic amines is beneficial to the growth and metabolism of human body, but excessive intake will cause undesirable physiological effects. This paper summarizes the characteristics and hazards of biogenic amines, their formation pathways in foods, the dominant microbial community associated with the formation of biogenic amines in foods, and the key elements controlling the formation of biogenic amines, aiming to provide solutions to control the content of biogenic amines and thus improve the safety of foods.

Key words: biogenic amines, formation pathway, microbial community, control factors

CLC Number:

TS201.3

JING Zhibo, TIAN Jianjun, YANG Mingyang, ZHAO Lihua, ZHANG Kaiping, JIN Ye. Progress in Understanding and Controlling the Microbial Community Involved in Biogenic Amine Production[J]. FOOD SCIENCE, 2018, 39(15): 262-268.

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Progress in Understanding and Controlling the Microbial Community Involved in Biogenic Amine Production

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