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00925njm 22002777a 4500 dc Latorre-Moratalla, M.L. author Bover-Cid, Sara author Veciana-Nogués, M.T. author Vidal-Carou, M.C. author 2012-05 Biogenic amines show biological activity and exert undesirable physiological effects when absorbed at high concentrations. Biogenic amines are mainly formed by microbial decarboxylation of amino acids and thus are usually present in a wide range of foods, fermented sausages being one of the major biogenic amine sources. The use of selected starter cultures is one of the best technological measures to control aminogenesis during meat fermentation. Although with variable effectiveness, several works show the ability of some starters to render biogenic amine-free sausages. In this paper, the effect of different starter culture is reviewed and the factors determining their performance discussed. Latorre-Moratalla, Mariluz, Sara Bover-Cid, M.Teresa Veciana-Nogués, and M. Carmen Vidal-Carou. “Control of Biogenic Amines in Fermented Sausages: Role of Starter Cultures.” 2012. Frontiers, 3: 169. doi: 10.3389/fmicb.2012.00169. 1664-302X http://hdl.handle.net/20.500.12327/2471 https://doi.org/10.3389/fmicb.2012.00169 Control of biogenic amines in fermented sausages: role of starter cultures