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oai:recercat.cat:20.500.12327/24712025-10-22T11:00:33Zcom_2072_4428com_2072_4427col_2072_487898

Control of biogenic amines in fermented sausages: role of starter cultures Latorre-Moratalla, M.L. Bover-Cid, Sara Veciana-Nogués, M.T. Vidal-Carou, M.C. Indústries Alimentàries Funcionalitat i Seguretat Alimentària 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. 2025-10-22T11:00:33Z 2025-10-22T11:00:33Z 2025-10-22T11:00:33Z 2012-05 info:eu-repo/semantics/article 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 eng Frontiers in Microbiology https://creativecommons.org/licenses/by-nc/3.0/ info:eu-repo/semantics/openAccess Attribution 4.0 International Frontiers Media