Mechanisms and factors influencing the ability of lactic acid bacteria on reducing biogenic amines in fermented food: A mini review

Biogenic amines (BAs) in fermented foods are generated by BA-producing microorganisms through the decarboxylation of amino acids precursor. Excessive BAs can cause toxic effects in humans, so lactic acid bacteria (LAB) strains with BA-reducing ability are commonly used as starters in fermented foods to decrease the accumulation of BAs. This review mainly discusses the last five years of research on mechanisms of BA-reduction by LAB, which has been conducted mainly due to the presence of BA-degrading enzymes and the bactericidal capacity of LAB. In addition, critical environmental factors that influence the metabolism of BAs, including pH, temperature, NaCl content, substrates and inhibitors, are also discussed. This information can help researchers to select LAB as starter cultures and control the environment during food fermentation, leading to more comprehensive knowledge on the role of LAB in the safety of fermented foods.