Liha töötlemine
Starter Cultures for Meat Fermentation 211
resistance to antibiotic are major concerns relation between pH and BA contents, the
in CNS. lowest pH generally being characterized by
highest amine levels (Vandekerckove 1977;
Eitenmiller et al. 1978; Halàsz et al. 1994;
Biogenic Amines
Bover-Cid et al. 1999; Parente et al. 2001),
The accumulation of biogenic amines (BA) according to the hypothesis that biogenic
in foods requires the presence of amino acid amine production could be a protective
precursors, microorganisms with amino mechanism for microorganisms against
acid decarboxylase activity, and favorable acidic environmental conditions
annaabi.ee 
