References

• Anastasio, A., Draisci, R., Pepe, T., Mercogliano, R., Quadri, F. D., Luppi, G., & Cortesi, M. L. (2010). Development of biogenic amines during the ripening of Italian dry sausages. Journal of Food Protection, 73(1), 114–118.
   PubMed Web of Science ®Google Scholar
• Bover-Cid, S., Hugas, M., Izquierdo-Pulido, M., & Vidal-Carou, M. C. (2001). Amino acid-decarboxylase activity of bacteria isolated from fermented pork sausages. International Journal of Food Microbiology, 66, 185–189. doi:10.1016/S0168-1605(00)00526-2
   PubMed Web of Science ®Google Scholar
• Bover-Cid, S., Izquierdo-Pulido, M., & Vidal-Carou, M. C. (1999). Effect of proteolytic starter cultures of Staphylococcus spp. on biogenic amine formation during the ripening of dry fermented sausages. International Journal of Food Microbiology, 46(2), 95–104. doi:10.1016/S0168-1605(98)00170-6
   PubMed Web of Science ®Google Scholar
• Bover-Cid, S., Izquierdo-Pulido, M., & Vidal-Carou, M. C. (2000). Mixed starter cultures to control biogenic amine production in dry fermented sausages. Journal of Food Protection, 63, 1556–1562.
   PubMed Web of Science ®Google Scholar
• Ciuciu Simion, A. M., Vizireanu, C., Alexe, P., Franco, I., & Carballo, J. (2014). Effect of the use of selected starter cultures on some quality, safety and sensorial properties of Dacia sausage, a traditional Romanian dry-sausage variety. Food Control, 35(1), 123–131. doi:10.1016/j.foodcont.2013.06.047
   Web of Science ®Google Scholar
• Cooper, R. A. (1997). On the amine oxidases of Klebsiella aerogenes strain W70. FEMS Microbiology Letters, 146(1), 85–89. doi:10.1111/j.1574-6968.1997.tb10175.x
   PubMed Web of Science ®Google Scholar
• Durlu-Özkaya, F., Ayhan, K., & Vural, N. (2001). Biogenic amines produced by Enterobacteriaceae isolated from meat products. Meat Science, 58(2), 163–166. doi:10.1016/S0309-1740(00)00144-3
   PubMed Web of Science ®Google Scholar
• Eerola, H. S., Sagues, A. R., & Hirvi, T. K. (1998). Biogenic amines in Finnish dry sausages. Journal of Food Safety, 18(2), 127–138. doi:10.1111/j.1745-4565.1998.tb00208.x
   Web of Science ®Google Scholar
• Fadda, S., Vignolo, G., & Oliver, G. (2001). Tyramine degradation and tyramine/histamine production by lactic acid bacteria and Kocuria strains. Biotechnology Letters, 23(24), 2015–2019. doi:10.1023/A:1013783030276
   Web of Science ®Google Scholar
• Gardini, F., Martuscelli, M., Crudele, M. A., Paparella, A., & Suzzi, G. (2002). Use of Staphylococcus xylosus as a starter culture in dried sausages: Effect on the biogenic amine content. Meat Science, 61(3), 275–283. doi:10.1016/S0309-1740(01)00193-0
   PubMed Web of Science ®Google Scholar
• González-Fernández, C., Santos, E. M., Jaime, I., & Rovira, J. (2003). Influence of starter cultures and sugar concentrations on biogenic amine contents in chorizo dry sausage. Food Microbiology, 20(3), 275–284. doi:10.1016/S0740-0020(02)00157-0
   Web of Science ®Google Scholar
• Gücükoğlu, A., & Küplülü, Ö. (2010). The effect of different starter cultures and ripening temperatures on formation of biogenic amine in Turkish fermented sausages. European Food Research and Technology, 230(6), 875–884. doi:10.1007/s00217-010-1220-z
   Web of Science ®Google Scholar
• Hammes, W. P., & Hertel, C. (1996). Selection and improvement of lactic acid bacteria used in meat and sausage fermentation. Le Lait, 76(1–2), 159–168. doi:10.1051/lait:19961-214
   Google Scholar
• Hernández-Jover, T., Izquierdo-Pulido, M., Veciana-Nogués, T., & Vidal-Carou, M. C. (1996). Ion-pair high-performance liquid chromatographic determination of biogenic amines in meat and meat products. Journal of Agricultural and Food Chemistry, 44(9), 2710–2715. doi:10.1021/jf9506803
   Web of Science ®Google Scholar
• Hortensia Silla, S. M. (1998). Amino acid decarboxylase capability of microorganisms isolated in Spanish fermented meat products. International Journal of Food Microbiology, 39(3), 227–230. doi:10.1016/S0168-1605(97)00129-3
   PubMed Web of Science ®Google Scholar
• Hu, Y., Xia, W., & Ge, C. (2008). Characterization of fermented silver carp sausages inoculated with mixed starter culture. LWT-Food Science and Technology, 41(4), 730–738. doi:10.1016/j.lwt.2007.04.004
   Web of Science ®Google Scholar
• Komprda, T., Smel, D., Pechov, P., Kalhotka, L., Stencl, J., & Klejdus, B. (2004). Effect of starter culture, spice mix and storage time and temperature on biogenic amine content of dry fermented sausages. Meat Science, 67(4), 607–616. doi:10.1016/j.meatsci.2004.01.003
   PubMed Web of Science ®Google Scholar
• Kuley, E., Özogul, F., Özogul, Y., & Akyol, I. (2011). The function of lactic acid bacteria and brine solutions on biogenic amine formation by foodborne pathogens in trout fillets. Food Chemistry, 129(3), 1211–1216. doi:10.1016/j.foodchem.2011.05.113
   PubMed Web of Science ®Google Scholar
• Latorre-Moratalla, M. L., Bover-Cid, S., Veciana-Nogués, M. T., & Vidal-Carou, M. C. (2012). Control of biogenic amines in fermented sausages: Role of starter cultures. Frontiers in Microbiology, 3, 1–9. doi:10.3389/fmicb.2012.00169
   Google Scholar
• Latorre-Moratalla, M. L., Veciana-Nogués, T., Bover-Cid, S., Garriga, M., Aymerich, T., Zanardi, E., & Vidal-Carou, M. C. (2008). Biogenic amines in traditional fermented sausages produced in selected European countries. Food Chemistry, 107(2), 912–921. doi:10.1016/j.foodchem.2007.08.046
   Web of Science ®Google Scholar
• Leuschner, R. G., Heidel, M., & Hammes, W. P. (1998). Histamine and tyramine degradation by food fermenting microorganisms. International Journal of Food Microbiology, 39(1–2), 1–10. doi:10.1016/S0168-1605(97)00109-8
   PubMed Web of Science ®Google Scholar
• Leuschner, R. G. K., & Hammes, W. P. (1998). Tyramine degradation by micrococci during ripening of fermented sausage. Meat Science, 49(3), 289–296. doi:10.1016/S0309-1740(97)00124-1
   PubMed Web of Science ®Google Scholar
• Lu, S., Xu, X., Zhou, G., Zhu, Z., Meng, Y., & Sun, Y. (2010). Effect of starter cultures on microbial ecosystem and biogenic amines in fermented sausage. Food Control, 21(4), 444–449. doi:10.1016/j.foodcont.2009.07.008
   Web of Science ®Google Scholar
• Maijala, R. L., Eerola, S. H., Aho, M. A., & Hirn, J. A. (1993). The effect of GDL-induced pH decrease on the formation of biogenic amines in meat. Journal of Food Protection, 56(2), 125–129.
   Web of Science ®Google Scholar
• Martuscelli, M., Crudele, M. A., Gardini, F., & Suzzi, G. (2000). Biogenic amine formation and oxidation by Staphylococcus xylosus strains from artisanal fermented sausages. Letters in Applied Microbiology, 31(3), 228–232. doi:10.1046/j.1365-2672.2000.00796.x
   PubMed Web of Science ®Google Scholar
• Mercogliano, R., De Felice, A., Luisa Cortesi, M., Murru, N., Marrone, R., & Anastasio, A. (2013). Biogenic amines profile in processed bluefin tuna (Thunnus thynnus) products. Cyta - Journal of Food, 11(2), 101–107. doi:10.1080/19476337.2012.699103
   Web of Science ®Google Scholar
• Naila, A., Flint, S., Fletcher, G. C., Bremer, P. J., Meerdink, G., & Morton, R. H. (2012). Prediction of the amount and rate of histamine degradation by diamine oxidase (DAO). Food Chemistry, 135(4), 2650–2660. doi:10.1016/j.foodchem.2012.07.022
   PubMed Web of Science ®Google Scholar
• Nie, X., Zhang, Q., & Lin, S. (2014). Biogenic amine accumulation in silver carp sausage inoculated with Lactobacillus plantarum plus Saccharomyces cerevisiae. Food Chemistry, 153, 432–436. doi:10.1016/j.foodchem.2013.12.093
   PubMed Web of Science ®Google Scholar
• Pircher, A., Bauer, F., & Paulsen, P. (2007). Formation of cadaverine, histamine, putrescine and tyramine by bacteria isolated from meat, fermented sausages and cheeses. European Food Research and Technology, 226, 225–231. doi:10.1007/s00217-006-0530-7
   Web of Science ®Google Scholar
• Riebroy, S., Benjakul, S., Visessanguan, W., Kijrongrojana, K., & Tanaka, M. (2004). Some characteristics of commercial Som-fug produced in Thailand. Food Chemistry, 88, 527–535. doi:10.1016/j.foodchem.2004.01.067
   Web of Science ®Google Scholar
• Santos, M. H. (1996). Biogenic amines: Their importance in foods. International Journal of Food Microbiology, 29, 213–231. doi:10.1016/0168-1605(95)00032-1
   PubMed Web of Science ®Google Scholar
• Shalaby, A. R. (1996). Significance of biogenic amines to food safety and human health. Food Research International, 29, 675–690. doi:10.1016/S0963-9969(96)00066-X
   Web of Science ®Google Scholar
• Sugita, Y., Takao, K., Toyama, Y., & Shirahata, A. (2007). Enhancement of intestinal absorption of macromolecules by spermine in rats. Amino Acids, 33, 253–260. doi:10.1007/s00726-007-0532-1
   PubMed Web of Science ®Google Scholar
• Talon, R., Leroy, S., Lebert, I., Giammarinaro, P., Chacornac, J. P., Latorre-Moratalla, M., & Lebecque, A. (2008). Safety improvement and preservation of typical sensory qualities of traditional dry fermented sausages using autochthonous starter cultures. International Journal of Food Microbiology, 126(1), 227–234. doi:10.1016/j.ijfoodmicro.2008.05.031
   PubMed Web of Science ®Google Scholar
• Tosukhowong, A., Visessanguan, W., Pumpuang, L., Tepkasikul, P., Panya, A., & Valyasevi, R. (2011). Biogenic amine formation in Nham, a Thai fermented sausage, and the reduction by commercial starter culture, Lactobacillus plantarum BCC 9546. Food Chemistry, 129(3), 846–853. doi:10.1016/j.foodchem.2011.05.033
   PubMed Web of Science ®Google Scholar