2013
DOI: 10.1063/1.4825901
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Risk analysis of tyramine concentration in food production

Abstract: Abstract. The contribution is focused on risk analysis in food microbiology. This paper evaluates the effect of selected factors on tyramine production in bacterial strains of Lactococcus genus which were assigned as tyramine producers. Tyramine is a biogenic amine sythesized from an amino acid called tyrosine. It can be found in certain foodstuffs (often in cheese), and can cause a pseudo-response in sensitive individuals. The above-mentioned bacteria are commonly used in the biotechnological process of chees… Show more

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Cited by 2 publications
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“…Bioamines are produced by microorganisms decarboxylating amino acids under unhygienic conditions and are often present in certain foods and beverages. Large amounts of biogenic amines are not only chemical indicators of food and beverage hygiene, but may also produce harmful carcinogens 1,2 . Therefore, the control and monitoring of biogenic amines are very important.…”
Section: Introductionmentioning
confidence: 99%
“…Bioamines are produced by microorganisms decarboxylating amino acids under unhygienic conditions and are often present in certain foods and beverages. Large amounts of biogenic amines are not only chemical indicators of food and beverage hygiene, but may also produce harmful carcinogens 1,2 . Therefore, the control and monitoring of biogenic amines are very important.…”
Section: Introductionmentioning
confidence: 99%
“…Tyramine, also known as 4-hydroxyphenylethylamine, is a common natural compound that can also be formed naturally from the decarboxylation of amino acids in food 1 . In the body, tyramine has the physiological effects of constricting peripheral nerves and raising blood pressure.…”
Section: Introductionmentioning
confidence: 99%