L. Pucciarini, F. Ianni, R. Galarini, R. Sardella, B. Natalini
{"title":"食品基质中有毒生物胺定量分析的重要性","authors":"L. Pucciarini, F. Ianni, R. Galarini, R. Sardella, B. Natalini","doi":"10.15344/2456-8007/2018/123","DOIUrl":null,"url":null,"abstract":"BAs are mostly formed by microbial decarboxylation of free amino acids during fermentation, storage or in food spoilage. For example, BAs can be generated in cheese by the action of a broad variety of microorganisms, including Bacillus, Clostridium, Hafnia, Klebsiella, Morganella morganii, Proteus, Lactobacillus buchneri and Lactobacillus delbrueckii. Instead, Enterobacteriaceae and Enterococcus typically grow up in fish, meat and their products [1], to cite but a few.","PeriodicalId":15586,"journal":{"name":"Journal of Clinical Research","volume":"237 2","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2018-02-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":"{\"title\":\"Importance of Quantitative Analysis of Toxic Biogenic Amines in Food Matrices\",\"authors\":\"L. Pucciarini, F. Ianni, R. Galarini, R. Sardella, B. Natalini\",\"doi\":\"10.15344/2456-8007/2018/123\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"BAs are mostly formed by microbial decarboxylation of free amino acids during fermentation, storage or in food spoilage. For example, BAs can be generated in cheese by the action of a broad variety of microorganisms, including Bacillus, Clostridium, Hafnia, Klebsiella, Morganella morganii, Proteus, Lactobacillus buchneri and Lactobacillus delbrueckii. Instead, Enterobacteriaceae and Enterococcus typically grow up in fish, meat and their products [1], to cite but a few.\",\"PeriodicalId\":15586,\"journal\":{\"name\":\"Journal of Clinical Research\",\"volume\":\"237 2\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2018-02-24\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"1\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Clinical Research\",\"FirstCategoryId\":\"3\",\"ListUrlMain\":\"https://doi.org/10.15344/2456-8007/2018/123\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Clinical Research","FirstCategoryId":"3","ListUrlMain":"https://doi.org/10.15344/2456-8007/2018/123","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Importance of Quantitative Analysis of Toxic Biogenic Amines in Food Matrices
BAs are mostly formed by microbial decarboxylation of free amino acids during fermentation, storage or in food spoilage. For example, BAs can be generated in cheese by the action of a broad variety of microorganisms, including Bacillus, Clostridium, Hafnia, Klebsiella, Morganella morganii, Proteus, Lactobacillus buchneri and Lactobacillus delbrueckii. Instead, Enterobacteriaceae and Enterococcus typically grow up in fish, meat and their products [1], to cite but a few.
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