2026-04-14T02:13:11Zhttps://recercat.cat/oai/requestoai:recercat.cat:20.500.12327/24712025-10-22T11:00:33Zcom_2072_4428com_2072_4427col_2072_487898
RECERCAT
author
Latorre-Moratalla, M.L.
author
Bover-Cid, Sara
author
Veciana-Nogués, M.T.
author
Vidal-Carou, M.C.
other
Indústries Alimentàries
group
Funcionalitat i Seguretat Alimentària
2025-10-22T11:00:33Z
2025-10-22T11:00:33Z
2012-05
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
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.
eng
Attribution 4.0 International
Control of biogenic amines in fermented sausages: role of starter cultures
info:eu-repo/semantics/article