Università degli Studi di Foggia, Department of Food Science, Foggia, Italy.
Eur J Clin Nutr. 2010 Nov;64 Suppl 3:S95-100. doi: 10.1038/ejcn.2010.218.
Food-fermenting lactic acid bacteria (LAB) are generally considered to be non-toxic and non-pathogenic. Some species of LAB, however, can produce biogenic amines (BAs). BAs are organic, basic, nitrogenous compounds, mainly formed through decarboxylation of amino acids. BAs are present in a wide range of foods, including dairy products, and can occasionally accumulate in high concentrations. The consumption of food containing large amounts of these amines can have toxicological consequences. Although there is no specific legislation regarding BA content in many fermented products, it is generally assumed that they should not be allowed to accumulate. The ability of microorganisms to decarboxylate amino acids is highly variable, often being strain specific, and therefore the detection of bacteria possessing amino acid decarboxylase activity is important to estimate the likelihood that foods contain BA and to prevent their accumulation in food products. Moreover, improved knowledge of the factors involved in the synthesis and accumulation of BA should lead to a reduction in their incidence in foods.
食用发酵乳杆菌（LAB）通常被认为是无毒和无致病性的。然而，某些 LAB 物种可以产生生物胺（BAs）。BAs 是有机的、碱性的、含氮的化合物，主要通过氨基酸的脱羧作用形成。BAs 存在于各种食品中，包括乳制品，并且偶尔会以高浓度累积。食用含有大量这些胺的食物可能会产生毒理学后果。尽管许多发酵产品中没有关于 BA 含量的具体法规，但通常认为不应允许它们积累。微生物脱羧氨基酸的能力变化很大，通常是菌株特异性的，因此检测具有氨基酸脱羧酶活性的细菌对于估计食物中是否含有 BA 以及防止其在食品中积累非常重要。此外，对合成和积累 BA 所涉及的因素的深入了解应有助于减少食品中 BA 的发生率。
