The problem of biogenic amines in fermented foods and the use of potential biogenic amine-degrading microorganisms as a solution

Abstract

Biogenic amines (BA) are low-molecular-weight nitrogenous organic bases, which can accumulate in high concentration in food due to microbial activity and cause toxic effects in consumers. In some fermented foods it is difficult to prevent the accumulation of BA since the microbiological/chemical/physical conditions of the fermentation can not be easily modified. An alternative in such cases is the use of food microorganisms that are able to degrade BA once they have been synthesized in the food matrix. In this review, we examine the microorganisms that have demonstrated the ability to degrade BA and their technological relevance in fermented foods. • Health risks and actions taken to minimize biogenic amines in fermented foodstuffs. • Novel insights into the degradation of biogenic amines by food microorganisms. • Specific biogenic amine-degrading enzymes may further contribute to food control safety.