Liha töötlemine
sensitive to them; in such people, the action and be predominant throughout the process,
of amine oxidases, the enzymes involved in thus preventing the growth of bacteria that
the detoxification of these substances, is defi- can produce BA.
cient (Suzzi and Gardini 2003). High levels The introduction of starter strains that
of BA, especially tyramine but also hista- possess amine oxidase activity might be
mine and the diamines putrescine and cadav- a way to further decrease the amount of
erine, have been described in fermented BA produced during meat fermentation
sausages (Hernández-Jover et al. 1997a, b; (Martuscelli et al. 2000; Fadda et al. 2001b;
Bover-Cid et al. 2000a, b). Gardini et al. 2003; Suzzi and Gardini
Many LAB from meat and meat products 2003).
can decarboxylate amino acids (Bover-Cid
and Holzapfel 1999). Rosenstein et al. (2009)
annaabi.ee 
