Effects of Soaking and Fermentation Time on Biogenic Amines Content of Maesil (Prunus Mume) Extract
Foods, 2019 Maesil extract, a fruit-juice concentrate derived from Prunus mume prepared by fermenting with sugar, is widely used with increasing popularity in Korea. Biogenic amines in maesil extract were extracted with 0.4 M perchloric acid, derivatized with dansyl
So Hee Yoon +3 more
doaj +1 more source
Modulating Linker Composition of Haptens Resulted in Improved Immunoassay for Histamine. [PDF]
, 2019 Histamine (HA) is an important food contaminant generated during food fermentation or spoilage. However, an immunoassay for direct (derivatization free) determination of HA has rarely been reported due to its small size to induce the desired antibodies ...
Dong, Jie-Xian +9 more
core +1 more source
Factors affecting the production of putrescine from agmatine by Lactobacillus hilgardii X1B isolated from wine [PDF]
, 2008 Aims: To elucidate and characterize the metabolic putrescine synthesis pathway from agmatine by Lactobacillus hilgardii X1B. Methods and Results: The putrescine formation from agmatine by resting cells (the normal physiological state in wine) of lactic ...
Adams +47 more
core +1 more source
Bacterial Production and Control of Biogenic Amines in Asian Fermented Soybean Foods
Foods, 2019 Fermented soybean foods possess significant health-promoting effects and are consumed worldwide, especially within Asia, but less attention has been paid to the safety of the foods.
Jae-Hyung Mah +4 more
doaj +1 more source
Seasonal variation of aliphatic amines in marine sub-micrometer particles at the Cape Verde islands [PDF]
, 2009 Monomethylamine (MA), dimethylamine (DMA) and diethylamine (DEA) were detected at non-negligible concentrations in sub-micrometer particles at the Cap Verde Atmospheric Observatory (CVAO) located on the island of São Vicente in Cape Verde during algal ...
Gnauk, T. +6 more
core +1 more source
Biogenic Amine Production by and Phylogenetic Analysis of 23 Photobacterium Species.
Journal of Food Protection, 2018 Photobacterium species are members of the bacterial communities typically associated with scombrotoxin-forming fish. Reclassification and discovery of new Photobacterium species has caused confusion as to which species are capable of biogenic amine ...
K. Bjornsdottir-Butler +4 more
semanticscholar +1 more source
Chemical derivatization processes applied to amine determination in samples of different matrix composition [PDF]
, 2015 No abstract ...
Biziuk, Marek +3 more
core +1 more source
Technological Factors Affecting Biogenic Amine Content in Foods: A Review
Frontiers in Microbiology, 2016 Biogenic amines (BAs) are molecules, which can be present in foods and, due to their toxicity, can cause adverse effects on the consumers. BAs are generally produced by microbial decarboxylation of amino acids in food products.
F. Gardini +4 more
semanticscholar +1 more source
International Journal of Food PropertiesChinese rice wine (Huangjiu) is a traditional fermented wine in China. The biogenic amines are the important index during its fermentation. This study investigated the changes in biogenic amine content and its formation during fermentation of Chinese ...
Jianchang Jin +3 more
doaj +1 more source
BMC Microbiology, 2012 Background Biogenic amines are molecules with allergenic properties. They are found in fermented products and are synthesized by lactic acid bacteria through the decarboxylation of amino acids present in the food matrix.
Bonnin-Jusserand Maryse +4 more
doaj +1 more source