References
- Akhtar, S., Paredes-Sabja, D., Torres, J. A., Sarker, M. R. (2009). Strategy to inactivate Clostridium perfringens spores in meat products. Food Microbiology, 26(3), 272–277. https://doi.org/http://doi.org/10.1016/j.fm.2008.12.011
- Botsaris, G., Orphanides, A., Yiannakou, E., Gekas, V., & Goulas, V. (2015). Antioxidant and antimicrobial effects of Pistacia lentiscus L. extracts in pork sausages. Food Technology and Biotechnology, 53(4), 472–478. https://doi.org/https://doi.org/10.17113/ftb.53.04.15.4051
- Cai, L. Y., Cao, A. L., Li, Y. C., Song, Z., Leng, L., & Li, J. (2015). The effects of essential oil treatment on the biogenic amines inhibition and quality preservation of red drum (Sciaenops ocellatus) fillets. Food Control, 56, 1–8. https://doi.org/https://doi.org/10.1016/j.foodcont.2015.03.009
- Chen, X., Li, J., Zhou, T., Li, J., Yang, J., Chen, W., & Xiong, Y. L. (2016). Two efficient nitrite-reducing Lactobacillus strains isolated from traditional fermented pork (Nanx Wudl) as competitive starter cultures for Chinese fermented dry sausage. Meat Science, 121, 302–309. https://doi.org/https://doi.org/10.1016/j.meatsci.2016.06.007
- De las Rivas, B., Marcobal, Á., Carrascosa, A. V., & MUÑOZ, R. (2006). PCR detection of foodborne bacteria producing the biogenic amines histamine, tyramine, putrescine, and cadaverine. . Journal of Food Protection, 69(10), 2509–2514. https://doi.org/https://doi.org/10.4315/0362-028X-69.10.2509
- Dias, I., Laranjo, M., Potes, M. E., Agulheiro-Santos, A. C., Ricardo-Rodrigues, S., Fialho, A. R., Véstia, J., Fraqueza, M. J., Oliveira, M., & Elias, M. (2020). Autochthonous starter cultures are able to reduce biogenic amines in a traditional Portuguese smoked fermented sausage. Microorganisms, 8(5), 686. https://doi.org/https://doi.org/10.3390/microorganisms8050686
- Durlu-Özkaya, F., Ayhan, K., & Vural, N. U. (2001). Biogenic amines produced by Enterobacteriaceae isolated from meat products. Meat Science, 58(2), 163–166. https://doi.org/https://doi.org/10.1016/S0309-1740(00)00144-3
- Ekici, K., & Omer, A. K. (2018). The determination of some biogenic amines in Turkish fermented sausages consumed in Van. Toxicology Reports, 5, 639–643. https://doi.org/https://doi.org/10.1016/j.toxrep.2018.05.008
- Fan, W., Yi, Y., Zhang, Y., & Diao, P. (2015). Effect of an antioxidant from bamboo leaves combined with tea polyphenol on biogenic amine accumulation and lipid oxidation in pork sausages. Food Science and Biotechnology, 24(2), 421–426. https://doi.org/https://doi.org/10.1007/s10068-015-0055-6
- Gonelimali, F. D., Lin, J., Miao, W., Xuan, J., Charles, F., Chen, M., & Hatab, S. R. (2018). Antimicrobial properties and mechanism of action of some plant extracts against food pathogens and spoilage microorganisms. . Frontiers in Microbiology, 9, 1639. https://doi.org/https://doi.org/10.3389/fmicb.2018.01639
- Han, S.-Y., Hao, -L.-L., Shi, X., Niu, J.-M., & Zhang, B. (2019). Development and application of a new QuEChERS method in UHPLC-QqQ-MS/MS to detect seven biogenic amines in Chinese Wines[J]. Foods, 8(11), 552–569. https://doi.org/https://doi.org/10.3390/foods8110552
- Hernandez-Orte, P., Lapena, A. C., Peña-Gallego, A., Astrain, J., Baron, C., Pardo, I., Polo, L., Ferrer, S., Cacho, J., & Ferreira, V. (2008). Biogenic amine determination in wine fermented in oak barrels: Factors affecting formation. Food Research International, 41(7), 7. https://doi.org/https://doi.org/10.1016/j.foodres.2008.05.002
- Herrmann, S. S., Granby, K., & Duedahl-Olesen, L. (2015). Formation and mitigation of N-nitrosamines in nitrite preserved cooked sausages. Food Chemistry, 174, 516–526. https://doi.org/https://doi.org/10.1016/j.foodchem.2014.11.101
- Hu, Y., Zhang, L., Zhang, H., Wang, Y., Chen, Q., & Kong, B. (2020). Physicochemical properties and flavour profile of fermented dry sausages with a reduction of sodium chloride. LWT - Food Science Technology, 124, 109061. https://doi.org/https://doi.org/10.1016/j.lwt.2020.109061
- Khan, A., Nadeem, M., Bhutto, M. A., Yu, F., Xie, X., El-Hamshary, H., El-Faham, A., Ibrahim, U. A., & Mo, X. (2019). Physico-chemical and biological evaluation of PLCL/SF nanofibers loaded with oregano essential oil. Pharmaceutics, 11(8), 386. https://doi.org/https://doi.org/10.3390/pharmaceutics11080386
- Li, N. Q., Chou, H., Yu, L. J., & Xu, Y. (2014). Cadaverine production by heterologous expression of Klebsiella oxytoca Lysine decarboxylase. . Biotechnology and Bioprocess Engineering, 19(6), 965–972. https://doi.org/https://doi.org/10.1007/s12257-014-0352-6
- Lu, S., Ji, H., Wang, Q., Li, B., Li, K., Xu, C., & Jiang, C. (2015). The effects of starter cultures and plant extracts on the biogenic amine accumulation in traditional Chinese smoked horsemeat sausages. Food Control, 50, 869–875. https://doi.org/https://doi.org/10.1016/j.foodcont.2014.08.015
- 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. https://doi.org/https://doi.org/10.1016/j.foodcont.2009.07.008
- Lucia, P., Manini, P., Napolitano, A., & d’Ischia, M. (2005). The acid-promoted reaction of the green tea polyphenol epigallocatechin gallate with nitrite ions. . Chemical Research in Toxicology, 18(4), 722–729. https://doi.org/https://doi.org/10.1021/tx0496486
- Mah, J.-H., Kim, Y. J., & Wang, H.-J. (2009). Inhibitory effects of garlic and other spices on biogenic amine production in Myeolchi-jeot, Korean salted and fermented anchovy product. Food Control, 20(5), 449–454. https://doi.org/https://doi.org/10.1016/j.foodcont.2008.07.006
- Mozuriene, E., Bartkiene, E., Krungleviciute, V., Zadeike, D., Juodeikiene, G., Damasius, J., & Baltusnikiene, A. (2016). Effect of natural marinade based on lactic acid bacteria on pork meat quality parameters and biogenic amine contents. LWT - Food Science and Technology, 69, 319–326. https://doi.org/https://doi.org/10.1016/j.lwt.2016.01.061
- Niu, T. J., Li, X., Guo, Y. J., & Ma, Y. (2019). Identification of a lactic acid bacteria to degrade biogenic amines in Chinese rice wine and its enzymatic mechanism. Foods, 8(8), 312. https://doi.org/https://doi.org/10.3390/foods8080312
- Olanya, O. M., Ukuku, D. O., & Niemira, B. A. (2014). Effects of temperatures and storage time on resting populations of Escherichia coli O157:H7 and Pseudomonas fluorescens in vitro. Food Control, 39, 128–134. https://doi.org/https://doi.org/10.1016/j.foodcont.2013.11.006
- Ozogul, F., Kenar, M., & Kuley, E. (2011). Effects of rosemary and sage tea extract on biogenic amines formation of sardine (Sardina pilchardus) fillets. International Journal of Food Science & Technology, 46(4), 761–766. https://doi.org/https://doi.org/10.1111/j.1365-2621.2011.02560.x
- Paika, H.-D., & Lee, J.-Y. (2014). Investigation of reduction and tolerance capability of lactic acid bacteria isolated from kimchi against nitrate and nitrite in fermented sausage condition. Meat Science, 97(4), 609–614. https://doi.org/https://doi.org/10.1016/j.meatsci.2014.03.013
- Renes, E., Diezhandino, I., Fernandez, D., Ferrazza, R. E., Tornadijo, M. E., & Fresno, J. M. (2014). Effect of autochthonous starter cultures on the biogenic amine content of ewe’s milk cheese throughout ripening. Food Microbiology, 44, 271–277. https://doi.org/https://doi.org/10.1016/j.fm.2014.06.001
- Ruiz-Capillas, C., Colmenero, F. J., Carrascosa, A. V., & Muñoz, R. (2007). Biogenic amine production in Spanish dry-cured “chorizo” sausage treated with high-pressure and kept in chilled storage. Meat Science, 77(3), 365–371. https://doi.org/https://doi.org/10.1016/j.meatsci.2007.03.027
- Singer, D., Duckert, C., Hedenec, P., Lara, E., Hiltbrunner, E., & Mitchell, E. A. D. (2020). High-throughput sequencing of litter and moss eDNA reveals a positive correlation between the diversity of Apicomplexa and their invertebrate hosts across alpine habitats. Soil Biology and Biochemistry, 147, 107837. https://doi.org/https://doi.org/10.1016/j.soilbio.2020.107837
- Sojic, B., Pavlic, B., Tomovic, V., Ikonić, P., Zeković, Z., Kocić-Tanackov, S., Đurović, S., Škaljac, S., Jokanović, M., & Ivić, M. (2019). Essential oil versus supercritical fluid extracts of winter savory (Satureja Montana L.) – Assessment of the oxidative, microbiological and sensory quality of fresh pork sausages. Food Chemistry, 287, 280–286. https://doi.org/https://doi.org/10.1016/j.foodchem.2018.12.137
- Soon, W. W., Hariharan, M., & Snyder, M. P. (2013). High‐throughput sequencing for biology and medicine. Molecular Systems Biology, 9(1), 640. https://doi.org/https://doi.org/10.1038/msb.2012.61
- Sun, Q. X., Zhao, X. X., Chen, H. S., Zhang, C., & Kong, B. (2018). Impact of spice extracts on the formation of biogenic amines and the physicochemical, microbiological and sensory quality of dry sausage. Food Control, 92, 190–200. https://doi.org/https://doi.org/10.1016/j.foodcont.2018.05.002
- Suzzia, G., & Gardinib, F. (2003). Biogenic amines in dry fermented sausages: A review. International Journal of Food Microbiology, 88(1), 41–54. https://doi.org/https://doi.org/10.1016/S0168-1605(03)00080-1
- Troll, M., Brandmaier, S., Reitmeier, S., Adam, J., Sharma, S., Sommer, A., Bind, M.-A., Neuhaus, K., Clavel, T., Adamski, J., Haller, D., Peters, A., & Grallert, H. (2020). Investigation of adiposity measures and Operational Taxonomic unit (OTU) data transformation procedures in stool samples from a German Cohort study using machine learning algorithms. Microorganisms, 8(4), 547. https://doi.org/https://doi.org/10.3390/microorganisms8040547
- Viuda-Martos, M., Ruiz-Navajas, Y., Fernández-López, J., & Pérez-Álvarez, J. A. (2009). Effect of adding citrus waste water, thyme and oregano essential oil on the chemical, physical and sensory characteristics of a Bologna sausage. . Innovative Food Science & Emerging Technologies, 10(4), 655–660. https://doi.org/https://doi.org/10.1016/j.ifset.2009.06.001
- Viuda-Martos, M., Ruiz-Navajas, Y., Fernández-López, J., & Pérez-Álvarez, J. A. (2010). Effect of added citrus fibre and spice essential oils on quality characteristics and shelf-life of mortadella. Meat Science, 85(3), 568–576. https://doi.org/https://doi.org/10.1016/j.meatsci.2010.03.007
- Vogel, B. F., Venkateswaran, K., Satomi, M., & Gram, L. (2005). Identification of Shewanella baltica as the most important H2 S-producing species during iced storage of Danish marine fish. Applied and Environmental Microbiology, 71(11), 6689–6697. https://doi.org/https://doi.org/10.1128/AEM.71.11.6689-6697.2005
- Wang, X., Zhou, P., Cheng, J., Chen, Z., & Liu, X. (2018). Use of straw mushrooms (Volvariella volvacea) for the enhancement of physicochemical, nutritional and sensory profiles of Cantonese sausages. Meat Science, 146, 18–25. https://doi.org/https://doi.org/10.1016/j.meatsci.2018.07.033
- Wang, X. H., Ren, H. Y., Liu, D. Y., Zhu, W. Y., & Wang, W. (2013). Effects of inoculating Lactobacillus sakei starter cultures on the microbiological quality and nitrite depletion of Chinese fermented sausages. Food Control, 32(2), 591–596. https://doi.org/https://doi.org/10.1016/j.foodcont.2013.01.050
- Wang, X. H., Zhang, Y. L., & Ren, H. Y. (2018). Effects of grape seed extract on lipid oxidation, biogenic amine formation and microbiological quality in Chinese traditional smoke-cured bacon during storage. Journal of Food Safety, 38(2), 2–8. https://doi.org/https://doi.org/10.1111/jfs.12426
- Xie, C., Wang, H. H., Nie, X. K., Chen, L., Deng, S. L., Xu, X. L. (2015). Reduction of biogenic amine concentration in fermented sausage by selected starter cultures. CyTA - Journal of Food, 13(4), 491–497. https://doi.org/http://doi.org/10.1080/19476337.2015.1005027
- Yu, -H.-H., Choi, J. H., Kang, K. M., & Hwang, H.-J. (2017). Potential of a lactic acid bacterial starter culture with gamma-aminobutyric acid (GABA) activity for production of fermented sausage. Food Science and Biotechnology, 26(5), 1333–1341. https://doi.org/https://doi.org/10.1007/s10068-017-0161-8
- Zhang, Q. Q., Jiang, M., Rui, X., Li, W., Chen, X. H., & Dong, M. S. (2017). Effect of rose polyphenols on oxidation, biogenic amines and microbial diversity in naturally dry fermented sausages. Food Control, 78, 324–330. https://doi.org/https://doi.org/10.1016/j.foodcont.2017.02.054