Liha töötlemine
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)
Antibiotic Resistance
reported that S. carnosus encodes an orni-
thine decarboxylase (Sca0122) that could The safety of bacterial strains intentionally
annaabi.ee 
