ReviewFoods (Basel, Switzerland)2019
Biogenic Amine Production by Lactic Acid Bacteria: A Review.
Review in Foods (Basel, Switzerland), 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 187 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
187 citing papers in PubMed, 474 citations in OpenAlex.
- Effect of HY7602-Fermented Deer Antler Extract on Selected Muscle-Related Outcomes and Fermentation-Associated Metabolomic Profiles.Journal of microbiology and biotechnology · 2026Trial
- Technological Potential of Native Lactic Acid Bacteria from Brazilian Canastra Cheese: Safety and Functional Characterization.Probiotics and antimicrobial proteins · 2026Article
- Fermentation Quality Divergence of Alfalfa Silage within the Same Batch: Insights from 16S rRNA Sequencing and Untargeted Metabolomics.ACS omega · 2026Article
- Comprehensive Evaluation of Safety and Probiotic Potential of Lactiplantibacillus plantarum HY7715 Isolated from Korean kimchi.Probiotics and antimicrobial proteins · 2026Article
- The Valorization Potential of Freshwater Fish, Including Common Carp (Foods (Basel, Switzerland) · 2026Review
- Mechanism-First Psychobiotics: Fermented Vegetables, Dairy, and Soy for Depression and Anxiety.International journal of molecular sciences · 2026Review
- Revisiting small-molecule fluorescent probes in food freshness detection.Smart molecules : open access · 2026Review
- Quality Assessment of Commercial Dry-Aged Beef Produced in Poland.Foods (Basel, Switzerland) · 2026Article
- Inhibition of Biogenic Amine Production in Tyrosine Decarboxylase Broth Using Supercritical COFood science & nutrition · 2026Article
- Application of an improved analytical protocol for the evaluation of biogenic amines in wines produced in the Canary Islands.Food chemistry: X · 2026Article
- Comparative metabolomic assessment of bioconverted traditional and black wheat via the in vitro piglet digestion model.Scientific reports · 2026Article
- Use ofFoods (Basel, Switzerland) · 2026Article
- Assessment of the Safety and Potential Probiotic Properties ofMicroorganisms · 2026Article
- Technological properties and safety evaluation of bacteriocinogenic Enterococcus strains isolated from raw meat and traditional meat products in Türkiye.BMC microbiology · 2026Article
- Selected Factors of Quality of Raw Salami-Type Sausage Made From Meat of Two Rare Native Cattle Breeds: Polish Red and White-Backed.Food science & nutrition · 2026Article
- Metagenomic and biogenic amine changes in cassava fermentation for tucupi production using Pediococcus acidilactici starter culture.Journal of the science of food and agriculture · 2026Article
- Meat spoilage by bacteria: Influencing factors, volatile compounds, and organoleptic alterations.Food science of animal resources · 2026Review
- Safety Assessment of GABA-Producing Levilactobacillus brevis LAB6 MTCC 25662 and Its Anti-inflammatory Effects in Murine Macrophages.Probiotics and antimicrobial proteins · 2026Article
- Lactic Acid Bacteria-Derived Secondary Metabolites: Emerging Natural Alternatives for Food Preservation.Probiotics and antimicrobial proteins · 2026Review
- Interactions Between Plant Proteins and Gut Microbiota as Determinants of Intestinal Health.Microorganisms · 2026Review
127 more citing papers are in PubMed but not listed here.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Lactic acid bacteria (LAB) are considered as the main biogenic amine (BA) producers in fermented foods. These compounds derive from amino acid decarboxylation through microbial activities and can cause toxic effects on humans, with symptoms (headache, heart palpitations, vomiting, diarrhea) depending also on individual sensitivity. Many studies have focused on the aminobiogenic potential of LAB associated with fermented foods, taking into consideration the conditions affecting BA accumulation and enzymes/genes involved in the biosynthetic mechanisms. This review describes in detail the different LAB (used as starter cultures to improve technological and sensorial properties, as well as those naturally occurring during ripening or in spontaneous fermentations) able to produce BAs in model or in real systems. The groups considered were enterococci, lactobacilli, streptococci, lactococci, pediococci, oenococci and, as minor producers, LAB belonging to
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.