ArticleFrontiers in microbiology2021
Inhibition of Biogenic Amines Formation in Fermented Foods by the Addition of Cava Lees.
Article in Frontiers in microbiology, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed, 16 citations in OpenAlex.
- Smart colorimetric wound dressing for real-time infection detection and monitoring.Journal of biological engineering · 2026Review
- Developing Healthier Meat Products: Application of Natural Polyphenols to Reduce Hazardous Compounds During High Temperature Processing and Digestion.Foods (Basel, Switzerland) · 2025Review
- Quality Assessment of Sremska, Nitrite-Free Dry Fermented Sausage Pasteurized with Mild Heat Treatment.Foods (Basel, Switzerland) · 2025Article
- Probiotic potential of riboflavin-overproducing Bacillus subtilis ACU-I163MR and ACU-I11MR, isolated from fermented African locust beans.Access microbiology · 2025Article
- Review
- Effects of bioactive molecules on the concentration of biogenic amines in foods and biological systems.Heliyon · 2022Review
- Changes in the physicochemical parameters and microbial community of a new cultivar blue wheat cereal wholemeal during sourdough production.Frontiers in microbiology · 2022Article
Corrections and comments
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Authors and funding
10 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Food safety can be compromised by some bioactive compounds such as biogenic amines that can be specially found in fermented foods due to the bacterial decarboxylation of some amino acids by fermentative or spoilage bacteria. Cava lees are a winery by-product rich in fiber and phenolic compounds and previous works have raised their revalorization from a food safety point of view. The aim of the current work was to investigate whether the use of cava lees can help to control biogenic amine formation in bread and fermented sausages. In bread, only very low levels of biogenic amines (putrescine, cadaverine, and/or spermidine) were found, whose content did not vary with the addition of different amounts of lees. However, the addition of lees in fermented sausages significantly reduced the formation of tyramine and cadaverine. In sausages spontaneously fermented and inoculated with
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