ArticleFrontiers in microbiology2019
Evaluation of the Biogenic Amines and Microbial Contribution in Traditional Chinese Sausages.
Article in Frontiers in microbiology, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 26 papers.
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Who cites it
26 citing papers in PubMed, 70 citations in OpenAlex.
- Distribution Characteristics of Antimicrobial-Resistance and Virulence-Associated Genes ofMicroorganisms · 2026Article
- Metabolomic Approaches in Fermented Meat Products: Focus on Lactic Acid Bacteria and Starter Cultures.Microorganisms · 2026Review
- A review of dominant lactic acid bacteria strains and inoculation fermentation for fermented mustard plant.Frontiers in microbiology · 2026Review
- Matrix-dependent bioaccessibility of bioactive amines in Milano dry-fermented sausages after in vitro digestion.Current research in food science · 2026Article
- Synergistic metabolism ofFrontiers in microbiology · 2026Article
- Comprehensive Safety Assessment ofCurrent issues in molecular biology · 2024Article
- Shotgun metagenomic investigation of foodborne pathogens and antimicrobial resistance genes in artisanal fermented meat products from the Mediterranean area.Italian journal of food safety · 2024Article
- Article
- The Contribution of Microorganisms to the Quality and Flavor Formation of Chinese Traditional Fermented Meat and Fish Products.Foods (Basel, Switzerland) · 2024Review
- A comparative study of tea polyphenols and its palmitic acid-modified derivatives: their effects on the microbial ecosystem and biogenic amines in Chinese sausage.Journal of food science and technology · 2023Article
- Evaluation of Body Changes and the Anti-Obesity Effect after Consumption of Korean Fermented Food, Cheonggukjang: Randomized, Double-Blind Clinical Trial.Foods (Basel, Switzerland) · 2023Article
- Role of Microorganisms in the Development of Quality during the Fermentation of Salted White Herring (Foods (Basel, Switzerland) · 2023Article
- Isolation of the high polyamine-producing bacteriumBioscience of microbiota, food and health · 2023Article
- The importance and mitigation of mycotoxins and plant toxins in Southeast Asian fermented foods.NPJ science of food · 2022Review
- Putrescine Production byMicroorganisms · 2022Article
- Biogenic Amines in Meat and Meat Products: A Review of the Science and Future Perspectives.Foods (Basel, Switzerland) · 2022Review
- The microbiome of Chinese rice wine (Huangjiu).Current research in food science · 2022Review
- Production of Putrescine and Cadaverine byFrontiers in microbiology · 2022Article
- Metagenomics Reveals the Microbial Community Responsible for Producing Biogenic Amines During Mustard [Frontiers in microbiology · 2022Article
- The microbial community, biogenic amines content of soybean paste, and the degradation of biogenic amines byFood science & nutrition · 2021Article
Corrections and comments
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Authors and funding
7 authors at 4 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Biogenic amines (BAs) in sausages represent a health risk for consumers, and thus investigating the BAs accumulation mechanism is important to control the BAs. In this study, the BAs profiles of 16 typical Chinese sausage samples were evaluated, and 8 kinds of common BAs were detected from different samples. As a whole, the BAs contents of the majority of Chinese sausage samples were within the safe dosage range, except that the total BAs and histamine concentrations of sample HBBD were above the toxic dosage levels. Furthermore, the bacterial and fungal communities of the Chinese sausage samples were investigated by high-throughput sequencing analysis, and
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