Factors influencing biogenic amines accumulation in dairy products

Edited by: Giovanna Suzzi and Sandra Torriani

Detalles Bibliográficos
Autores: Linares, Daniel M., Río Lagar, Beatriz del, Ladero Losada, Víctor Manuel, Martínez Álvarez, Noelia, Fernández García, María, Martín, M. Cruz, Álvarez González, Miguel Ángel
Tipo de recurso: otro
Fecha de publicación:2015
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/143123
Acceso en línea:http://hdl.handle.net/10261/143123
Access Level:acceso abierto
Palabra clave:Biogenic amines
Cheeses
Producing microorganisms
Pasteurization
Starters
Ripening
Chemico-physical factors
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spelling Factors influencing biogenic amines accumulation in dairy productsLinares, Daniel M.Río Lagar, Beatriz delLadero Losada, Víctor ManuelMartínez Álvarez, NoeliaFernández García, MaríaMartín, M. CruzÁlvarez González, Miguel ÁngelBiogenic aminesCheesesProducing microorganismsPasteurizationStartersRipeningChemico-physical factorsEdited by: Giovanna Suzzi and Sandra TorrianiFermented foods are among the food products more often complained of having caused episodes of biogenic amines (BA) poisoning. Concerning milk-based fermented foods, cheese is the main product likely to contain potentially harmful levels of BA, specially tyramine, histamine, and putrescine. Prompted by the increasing awareness of the risks related to dietary uptake of high biogenic amine loads, in this review we report all those elaboration and processing technological aspects affecting BA biosynthesis and accumulation in dairy foods. Improved knowledge of the factors involved in the synthesis and accumulation of BA should lead to a reduction in their incidence in milk products. Synthesis of BA is possible only when three conditions converge: (i) availability of the substrate amino acids; (ii) presence of microorganisms with the appropriate catabolic pathway activated; and (iii) environmental conditions favorable to the decarboxylation activity. These conditions depend on several factors such as milk treatment (pasteurization), use of starter cultures, NaCl concentration, time, and temperature of ripening and preservation, pH, temperature, or post-ripening technological processes, which will be discussed in this chapter.Peer ReviewedFrontiers MediaMinisterio de Ciencia e Innovación (España)European CommissionConsejo Superior de Investigaciones Científicas (España)Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]2017201720152017info:eu-repo/semantics/otherhttp://purl.org/coar/resource_type/c_3248info:eu-repo/semantics/bookParthttp://hdl.handle.net/10261/143123reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#PLACEHOLDER_PARENT_METADATA_VALUE#info:eu-repo/grantAgreement/EC/FP7/211441Frontiers Research Topicshttps://doi.org/10.3389/fmicb.2012.00180Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/1431232026-05-22T06:33:51Z
dc.title.none.fl_str_mv Factors influencing biogenic amines accumulation in dairy products
title Factors influencing biogenic amines accumulation in dairy products
spellingShingle Factors influencing biogenic amines accumulation in dairy products
Linares, Daniel M.
Biogenic amines
Cheeses
Producing microorganisms
Pasteurization
Starters
Ripening
Chemico-physical factors
title_short Factors influencing biogenic amines accumulation in dairy products
title_full Factors influencing biogenic amines accumulation in dairy products
title_fullStr Factors influencing biogenic amines accumulation in dairy products
title_full_unstemmed Factors influencing biogenic amines accumulation in dairy products
title_sort Factors influencing biogenic amines accumulation in dairy products
dc.creator.none.fl_str_mv Linares, Daniel M.
Río Lagar, Beatriz del
Ladero Losada, Víctor Manuel
Martínez Álvarez, Noelia
Fernández García, María
Martín, M. Cruz
Álvarez González, Miguel Ángel
author Linares, Daniel M.
author_facet Linares, Daniel M.
Río Lagar, Beatriz del
Ladero Losada, Víctor Manuel
Martínez Álvarez, Noelia
Fernández García, María
Martín, M. Cruz
Álvarez González, Miguel Ángel
author_role author
author2 Río Lagar, Beatriz del
Ladero Losada, Víctor Manuel
Martínez Álvarez, Noelia
Fernández García, María
Martín, M. Cruz
Álvarez González, Miguel Ángel
author2_role author
author
author
author
author
author
dc.contributor.none.fl_str_mv Ministerio de Ciencia e Innovación (España)
European Commission
Consejo Superior de Investigaciones Científicas (España)
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Biogenic amines
Cheeses
Producing microorganisms
Pasteurization
Starters
Ripening
Chemico-physical factors
topic Biogenic amines
Cheeses
Producing microorganisms
Pasteurization
Starters
Ripening
Chemico-physical factors
description Edited by: Giovanna Suzzi and Sandra Torriani
publishDate 2015
dc.date.none.fl_str_mv 2015
2017
2017
2017
dc.type.none.fl_str_mv info:eu-repo/semantics/other
http://purl.org/coar/resource_type/c_3248
dc.type.openaire.fl_str_mv info:eu-repo/semantics/bookPart
format other
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/143123
url http://hdl.handle.net/10261/143123
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv #PLACEHOLDER_PARENT_METADATA_VALUE#
info:eu-repo/grantAgreement/EC/FP7/211441
Frontiers Research Topics
https://doi.org/10.3389/fmicb.2012.00180
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Frontiers Media
publisher.none.fl_str_mv Frontiers Media
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,811543

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