“…In fact, the Staphylococcus species are particularly related to nitrate reductase activity, lipolytic and proteolytic actions very important to achieve particular organoleptic characteristics in cured meat products (Mainar & Leroy, 2015;Mainar et al, 2017;Semedo-Lemsaddek et al, 2016). Nevertheless, the information about the production of biogenic amines from amino acids by the Staphylococcus species and strains isolated from fermented food is less reported (Bermúdez, Lorenzo, Fonseca, Franco, & Carballo, 2012;Landeta, Curiel, Carrascosa, Muñoz, & de las Rivas, 2013;Stavropoulou, Borremans, De Vuyst, De Smet, & Leroy, 2015) when compared to LAB (Baka, Papavergou, Pragalaki, Bloukas, & Kotzekidou, 2011;Elsanhoty et al 2016;Landete, Ferrer, & Pardo, 2007;Moracanin, Stefanovic, Radicevic, Borovic, & Djukic, 2015;Todorov et al, 2017). The aim of the study was to characterize the decarboxylase activity of different isolates of staphylococci,…”