ReviewFoods (Basel, Switzerland)2019
Occurrence and Reduction of Biogenic Amines in Kimchi and Korean Fermented Seafood Products.
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 15 papers.
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Who cites it
15 citing papers in PubMed.
- Mechanism-First Psychobiotics: Fermented Vegetables, Dairy, and Soy for Depression and Anxiety.International journal of molecular sciences · 2026Review
- Genomic and Phenotypic Characterization of the Probiotic Potential and Safety of Bacillus velezensis CH3-2 Isolated from Chahua Chicken.Probiotics and antimicrobial proteins · 2026Article
- The correlation between the frequent intake of dietary migraine triggers and increased clinical features of migraine (analytical cross-sectional study from Egypt).Scientific reports · 2024Article
- Fermented Vegetables: Health Benefits, Defects, and Current Technological Solutions.Foods (Basel, Switzerland) · 2023Review
- Characterization and Mechanism of Tea Polyphenols Inhibiting Biogenic Amine Accumulation in Marinated Spanish Mackerel.Foods (Basel, Switzerland) · 2023Article
- Role of Microorganisms in the Development of Quality during the Fermentation of Salted White Herring (Foods (Basel, Switzerland) · 2023Article
- Effect of Storage Temperature and Time on Biogenic Amines in Canned Seafood.Foods (Basel, Switzerland) · 2022Article
- Microbial Diversity and Quality-Related Physicochemical Properties of Spicy Cabbage in Northeastern China and Their Correlation Analysis.Foods (Basel, Switzerland) · 2022Article
- Physicochemical, Microbial, and Volatile Compound Characteristics ofFoods (Basel, Switzerland) · 2022Article
- Metagenomics Reveals the Microbial Community Responsible for Producing Biogenic Amines During Mustard [Frontiers in microbiology · 2022Article
- Two Faces of Fermented Foods-The Benefits and Threats of Its Consumption.Frontiers in microbiology · 2022Review
- Reduction in Biogenic Amine Content inMicroorganisms · 2021Article
- Evaluation of the Relationship among Biogenic Amines, Nitrite and Microbial Diversity in Fermented Mustard.Molecules (Basel, Switzerland) · 2021Article
- Quantification of Biogenic Amines in 35 Korean Cottage Industry TraditionalFoods (Basel, Switzerland) · 2021Article
- Analysis of Cultivable Microbial Community during Kimchi Fermentation Using MALDI-TOF MS.Foods (Basel, Switzerland) · 2021Article
Corrections and comments
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Authors and funding
3 authors.
Funding
Abstract
Biogenic amines produced during fermentation may be harmful when ingested in high concentrations. As current regulations remain insufficient to ensure the safety of fermented vegetable products, the current study determined the risks associated with the consumption of kimchi by evaluating the biogenic amine concentrations reported by various studies. Upon evaluation, some kimchi products were found to contain histamine and tyramine at potentially hazardous concentrations exceeding the recommended limit of 100 mg/kg for both histamine and tyramine. The biogenic amines may have originated primarily from metabolic activity by microorganisms during fermentation, as well as from
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