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Found 1 from your keywords: author=Dr.Mohamed Rabie
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Biogenic Amines in Food: Amines
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Dr.Mohamed Rabie

n fermented foods, the presence of BAs is due to the decarboxylase activity of the lactic acid bacteria (LAB) used as starter culture, and to the action of some spoilage bacteria. In non-fermented foods, the presence of BAs is only indicative of undesired microbial activity. Therefore, the amine level could be used as an indicator of microbial spoilage. The amounts of histamine, putrescine, and…

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9783838353838
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