The biogenic amines putrescine and cadaverine show in vitro cytotoxicity at concentrations that can be found in foods
Author:
Funder
Ministerio de Economía y Competitividad
Publisher
Springer Science and Business Media LLC
Subject
Multidisciplinary
Link
http://www.nature.com/articles/s41598-018-36239-w.pdf
Reference33 articles.
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3. Ladero, V. et al. Sequencing and transcriptional analysis of the biosynthesis gene cluster of putrescine-producing Lactococcus lactis. Appl. Environ. Microbiol. 77, 6409–6418 (2011).
4. Linares, D. M. et al. Factors influencing biogenic amines accumulation in dairy products. Front. Microbiol. 3, 180 (2012).
5. Bover-Cid, S., Hugas, M., Izquierdo-Pulido, M. & Vidal-Carou, M. C. Amino acid-decarboxylase activity of bacteria isolated from fermented pork sausages. Int. J. Food Microbiol. 66, 185–189 (2001).
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