1 |
Spano G, Russo P, Lonvaud-Funel A, Lucas P, Alexandre H, Grandvalet C, et al. 2010. Biogenic amines in fermented foods. Eur. J. Clin. Nutr. 64: 95-100.
DOI
ScienceOn
|
2 |
Taylor L. 1986. Histamine food poisoning: toxicology and clinical aspects. Crit. Rev. Toxicol. 17: 91-128.
DOI
|
3 |
Korea Food and Drug Administration. 2009. Functional Ingredients for Human Health. KFDA, Korea.
|
4 |
Kono I, Himeno K. 2000. Changes in gamma-aminobutyric acid content during beni-koji making. Biosci. Biotechnol. Biochem. 64: 617-619.
DOI
ScienceOn
|
5 |
Křižek M, Kalač P. 1998. Biogenic amines in foods and their roles in human nutrition. Czech. J. Food Sci. 16: 151-159.
|
6 |
Lee HT, Kim JH, Lee SS. 2009. Analysis of microbiological contamination and biogenic amines content in traditional and commercial doenjang. J. Food Hyg. Safety 24: 102-109.
|
7 |
Li H, Cao Y. 2010. Lactic acid bacterial cell factories for gamma-aminobutyric acid. Amino Acids 39: 1107-1116.
DOI
|
8 |
Lonvaud-Funel A. 2001. Biogenic amines in wines: role of lactic acid bacteria. FEMS Microbiol. Lett. 199: 9-13.
DOI
|
9 |
Lu X, Xie C, Gu Z. 2008. Isolation of γ-aminobutyric acidproducing bacteria and optimization of fermentative medium. Biochem. Eng. J. 41: 48-52.
DOI
ScienceOn
|
10 |
Miura D, Ito Y, Mizukuchi A, Kise M, Aoto H, Yagasaki K. 2006. Hypocholesterolemic action of pre-germinated brown rice in hepatoma-bearing rats. Life Sci. 79: 259-264.
DOI
ScienceOn
|
11 |
Park KB, Oh SH. 2007. Production of yogurt with enhanced levels of gamma-aminobutyric acid and valuable nutrients using lactic acid bacteria and germinated soybean extract. Bioresour. Technol. 98: 1675-1679.
DOI
ScienceOn
|
12 |
Smith DK, Kassam T, Singh B, Elliott JF. 1992. Escherichia coli has two homologous glutamate decarboxylase genes that map to distinct loci. J. Bacteriol. 174: 5820-5826.
DOI
|
13 |
Food and Agriculture Organization/World Health Organization (FAO/WHO). 2012. Joint FAO/WHO Expert Meeting on the Public Health Risks of Histamine and Other Biogenic Amines from Fish and Fishery Products. FAO Headquarters, Rome, Italy.
|
14 |
Hwang HJ. 2008. Reduction of Biogenic Amines in Korean Traditional Soybean Fermented Foods. Korea Food and Drug Administration Report. Korea University, Korea.
|
15 |
Garcia-Garcia P, Brenes-Balbuena M, Hornero-Mendez D, Garcia-Borrego A, Garrido-Fernandez A. 2000. Content of biogenic amines in table olives. J. Food Prot. 63: 111-116.
DOI
|
16 |
Halasz A, Barath A, Sarkadi LS, Holzapfel W. 1994. Biogenic amines and their production by microorganisms in food. Trends Food Sci. Technol. 5: 42-49.
DOI
ScienceOn
|
17 |
Hierro E, de la Hoz L, Ordonez JA. 1999. Contribution of the microbial and meat endogenous enzymes to the free amino acid and amine contents of dry fermented sausages. J. Agric. Food Chem. 47: 1156-1161.
DOI
ScienceOn
|
18 |
Kim JY, Lee MY, Ji GE, Lee YS, Hwang KT. 2009. Production of gamma-aminobutyric acid in black raspberry juice during fermentation by Lactobacillus brevis GABA100. Int. J. Food Microbiol. 130: 12-16.
DOI
ScienceOn
|
19 |
Kim JA, Park MS, Kang SA, Ji GE. 2014. Production of γ-aminobutyric acid during fermentation of Gastrodia elata Bl. by co-culture of Lactobacillus brevis GABA 100 with Bifidobacterium bifidum BGN4. Food Sci. Biotechnol. 23: 459-466.
DOI
ScienceOn
|
20 |
Kim NY, Lee JH, Lee I, Ji GE. 2014. An evaluation of aflatoxin and cyclopiazonic acid production in Aspergillus oryzae. J. Food Prot. 77: 1010-1016.
DOI
ScienceOn
|
21 |
Kim NY, Ji GE. 2014. Characterization of soybean fermented by aflatoxin non-producing Aspergillus oryzae and γ-aminobutyric acid producing Lactobacillus brevi. J. Korean Soc. Appl. Biol. Chem. 57: 703-708.
DOI
ScienceOn
|
22 |
European Food Safety Authority (EFSA). 2011. Scientific opinion on risk-based control of biogenic amine formation in fermented foods. EFSA J. 9: 2393-2486.
DOI
|
23 |
Arena ME, Landete JM, Manca de Nadra MC, Pardo I, Ferrer S. 2008. Factors affecting the production of putrescine from agmatine by Lactobacillus hilgardii X1B isolated from wine. J. Appl. Microbiol. 105: 158-165.
DOI
ScienceOn
|
24 |
Brink B, Damirik C, Joosten HMLJ,Huis in’t Veld JHJ. 1990. Occurrence and formation of biologically active amines in foods. Int. J. Food Microbiol. 11: 73-84.
DOI
ScienceOn
|
25 |
Dhakal R, Bajpai VK, Baek KH. 2012. Production of GABA (γ-aminobutyric acid) by microorganisms: a review. Braz. J. Microbiol. 43: 1230-1241.
DOI
ScienceOn
|
26 |
Fernández M, Linares DM, Rodríguez A, Alvarez MA. 2007. Factors affecting tyramine production in Enterococcus durans IPLA 655. Appl. Microbiol. Biotechnol. 73: 1400-1406.
DOI
|