Brink, B., Damirik, C., Joosten, H.M.L.J., and Huis in’t Veld, J.H.J. 1990. Occurrence and formation of biologically active amines in foods. Int. J. Food Microbiol.
11, 73–84.
PubMed
Article
Google Scholar
Chin, K.D.H. and Koehler, P.E. 1986. Effect of salt concentration and incubation temperature on formation of histamine, phenethylamine, tryptamine and tyramine during miso fermentation. J. Food Prot.
49, 423–427.
CAS
Google Scholar
Coton, E. and Coton, M. 2005. Multiplex PCR for colony direct detection of Gram-positive histamine- and tyramine-producing bacteria. J. Microbiol. Methods
63, 296–304.
CAS
PubMed
Article
Google Scholar
Dumont, E., De Geeter, H., and Huyghebaert, A. 1992. Presence and formation of biogenic amines in local Belgian beers. Med. Fac. Landbauww. Univ. Gent.
57, 423–427.
Google Scholar
EFSA. 2005. Opinion of the scientific panel on biological hazards on Bacillus cereus and other Bacillus spp. in foodstuffs. EFSA J.
175, 1–48.
Google Scholar
Garcia-Garcia, P., Brenes-Balbuena, M., Hornero-Mendez, D., Garcia-Borrego, A., and Garrido-Fernandez, A. 2000. Content of biogenic amines in table olives. J. Food Prot.
63, 111–116.
CAS
PubMed
Google Scholar
Halász, A., Baráth, A., Simon-Sarkadi, L., and Holzapfel, W. 1994. Biogenic amines and their production by microorganisms in food. Trends Food Sci. Technol.
5, 42–49.
Article
Google Scholar
Hernandez-Herrero, M.M., Roig-Sagues, A.X., Rodriguez-Jerez, J.J., and Mora-Ventura, M.T. 1999. Total volatile basic nitrogen and other physicochemical and microbiological characteristics as related to ripening of salted anchovies. J. Food Sci.
64, 344–347.
CAS
Article
Google Scholar
Hun, L. 2009. Bacillus coagulans significantly improved abdominal pain and bloating in patients with IBS. Postgrad. Med.
121, 119–124.
PubMed
Article
Google Scholar
Joosten, H. and Nunez, M. 1996. Prevention of histamine formation in cheese by bacteriocin-producing lactic acid bacteria. Appl. Environ. Microbiol.
62, 1178–1181.
CAS
PubMed Central
PubMed
Google Scholar
Kimura, B., Konagaya, Y., and Fujii, T. 2001. Histamine formation by Tetragenococcus muriaticus, a halophilic lactic acid bacterium isolated from fish sauce. Int. J. Food Microbiol.
70, 71–77.
CAS
PubMed
Article
Google Scholar
Konagaya, Y., Kimura, B., Ishida, M., and Fujii, T. 2002. Purification and properties of a histidine decarboxylase from Tetragenococcus muriaticus, a halophilic lactic acid bacterium. J. Appl. Microbiol.
92, 1136–1142.
CAS
PubMed
Article
Google Scholar
Lane, D.J. 1991. 16S/23S rRNA sequencing, pp. 115–175. In Stackbrandt, E. and Goodfellow, M. (eds.), Nucleic acid techniques in bacterial systemmatics. Wiley, Chichester, UK.
Google Scholar
Lehtonen, P., Saarinen, M., Vesanto, M., and Riekkola, M.L. 1992. Determination of wine amines by HPLC using automated precolumn derivatisation with o-phthalaldehyde and fluorescetree detection. Z. Lebensm. Unters. Forsch.
194, 434–437.
CAS
Article
Google Scholar
López-Sabater, E.I., Rodríguez-Jerez, J.J., Hernández-Herrero, M., and Morana-Ventura, M.T. 1994. Evaluation of histidine decarboxylase activity of bacteria isolated from sardine (Sardina pilchardus) by an enzymic method. Lett. Appl. Microbiol.
19, 70–75.
Article
Google Scholar
Maijala, R.L., Eerola, S.H., Aho, M.A., and Hirn, J.A. 1993. The effect of GDL-induced pH decrease on the formation of biogenic amines in meat. J. Food Prot.
56, 125–129.
CAS
Google Scholar
Moon, J.S., Cho, S.K., Choi, H.Y., Kim, J.E., Kim, S.Y., Cho, K.J., and Han, N.S. 2010a. Isolation and characterization of biogenic amine-producing bacteria in fermented soybean pastes. J. Microbiol.
48, 257–261.
CAS
PubMed
Article
Google Scholar
Moon, J.S., Kim, Y.J., Jang, K.I., Cho, K.J., Yang, S.J., Yoon, G.M., Kim, S.Y., and Han, N.S. 2010b. Analysis of biogenic amines in fermented fish products consumed in Korea. Food Sci. Biotechnol.
19, 1689–1692.
CAS
Article
Google Scholar
Niven, C.F. Jr., Jeffrey, M.B. Jr., and Corlett, D.A. Jr. 1981. Differential plating medium for quantitative detection of histamine-producing bacteria. Appl. Environ. Microbiol.
41, 321–322.
PubMed Central
PubMed
Google Scholar
Rice, S.L., Eitenmiller, R.R., and Koehler, P.E. 1976. Biologically active amines in foods. A review. J. Milk Food Technol.
39, 353–358.
CAS
Google Scholar
Rodriguez-Jerez, J.J., Mora-Ventura, M.T., Lopez-Sabater, E.I., and Hernandez-Herrero, M.M. 1994. Histidine, lysine and ornithine decarboxylase bacteria in spanish salted semi-preserved anchovies. J. Food Prot.
57, 784–787.
CAS
Google Scholar
Roig-Sagúes, X., Molina, A.P., and Hernándes-Herrero, M.M. 2002. Histamine and tyramine-forming microorganisms in Spanish traditional cheeses. Eur. Food Res. Technol.
215, 96–100.
Article
Google Scholar
Rosenkvist, H. and Hansen, Å. 1995. Contamination profiles and characterization of Bacillus species in wheat bread and raw materials for bread production. Int. J. Food Microbiol.
26, 353–363.
CAS
PubMed
Article
Google Scholar
Salkinoja-Salonen., M.S., Vuorio, R., Andersson, M.A., Kämpfer, P., Andersson, M.C., Honkanen-Buzalski, T., and Scoging, A.C. 1999. Toxigenic strains of Bacillus licheniformis related to food poisoning. Appl. Environ. Microbiol.
65, 4637–4645.
CAS
PubMed Central
PubMed
Google Scholar
Santos, M.H.S. 1996. Biogenic amines: their importance in foods. Int. J. Food Microbiol. 29, 213–231.
CAS
Article
Google Scholar
Schallmey, M., Singh, A., and Ward, O.P. 2004. Developments in the use of Bacillus species for industrial production. Can. J. Microbiol.
50, 1–17.
CAS
PubMed
Article
Google Scholar
Stratton, J.E., Hutkins, R.W., and Taylor, S.L. 1991. Biogenic amines in cheese and other fermented foods: a review. J. Food Prot.
54, 460–470.
CAS
Google Scholar
Taylor, S.L., Leatherwood, M., and Lieber, E.R. 1978. Histamine in sauerkraut. J. Food Sci.
43, 1030–1032.
CAS
Article
Google Scholar
Yatsunami, K. and Echigo, T. 1991. Isolation of salt tolerant histamine-forming bacteria from commercial rice-bran pickle sardine. B. Jpn. Soc. Sci. Fish
57, 1723–1728.
Article
Google Scholar
Yatsunami, K. and Echigo, T. 1992. Occurrence of halotolerant and halophili histamine-forming bacteria in red meat fish products. B. Jpn. Soc. Sci. Fish
58, 515–520.
CAS
Article
Google Scholar