{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,29]],"date-time":"2026-10-29T04:09:17Z","timestamp":1793246957168,"version":"4.5.0"},"reference-count":227,"publisher":"MDPI AG","issue":"1","license":[{"start":{"date-parts":[[2019,1,7]],"date-time":"2019-01-07T00:00:00Z","timestamp":1546819200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>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 Leuconostoc and Weissella genus. A deeper knowledge of this issue is important because decarboxylase activities are often related to strains rather than to species or genera. Moreover, this information can help to improve the selection of strains for further applications as starter or bioprotective cultures, in order to obtain high quality foods with reduced BA content.<\/jats:p>","DOI":"10.3390\/foods8010017","type":"journal-article","created":{"date-parts":[[2019,1,9]],"date-time":"2019-01-09T03:06:06Z","timestamp":1547003166000},"page":"17","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":494,"title":["Biogenic Amine Production by Lactic Acid Bacteria: A Review"],"prefix":"10.3390","volume":"8","author":[{"given":"Federica","family":"Barbieri","sequence":"first","affiliation":[{"name":"Interdepartmental Center for Industrial Agri-Food Research, University of Bologna, 47521 Cesena, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Chiara","family":"Montanari","sequence":"additional","affiliation":[{"name":"Interdepartmental Center for Industrial Agri-Food Research, University of Bologna, 47521 Cesena, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Fausto","family":"Gardini","sequence":"additional","affiliation":[{"name":"Interdepartmental Center for Industrial Agri-Food Research, University of Bologna, 47521 Cesena, Italy"},{"name":"Department of Agricultural and Food Sciences, University of Bologna, 40126 Bologna, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8693-1716","authenticated-orcid":false,"given":"Giulia","family":"Tabanelli","sequence":"additional","affiliation":[{"name":"Interdepartmental Center for Industrial Agri-Food Research, University of Bologna, 47521 Cesena, Italy"},{"name":"Department of Agricultural and Food Sciences, University of Bologna, 40126 Bologna, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2019,1,7]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"876","DOI":"10.3389\/fmicb.2016.00876","article-title":"Bioactive molecules released in food by lactic acid bacteria: Encrypted peptides and biogenic amines","volume":"7","author":"Pessione","year":"2016","journal-title":"Front. 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