Ansorena D, Montel M.C, Rokka M, Talon R, Eerola S, Rizzo A, Raemaekers M, Demeyer D (2002): Analysis of biogenic amines in northern and southern European sausages and role of flora in amine production. Meat Science, 61, 141-147  https://doi.org/10.1016/S0309-1740(01)00174-7Ayhan Kamuran, Kolsarici Nuray, Özkan Güleren Alsancak (1999): The effects of a starter culture on the formation of biogenic amines in Turkish soudjoucks. Meat Science, 53, 183-188  https://doi.org/10.1016/S0309-1740(99)00046-7Bhardwaj Arun, Gupta Hittu, Kapila Suman, Kaur Gurpreet, Vij Shilpa, Malik Ravinder Kumar (2010): Safety assessment and evaluation of probiotic potential of bacteriocinogenic Enterococcus faecium KH 24 strain under in vitro and in vivo conditions. International Journal of Food Microbiology, 141, 156-164  https://doi.org/10.1016/j.ijfoodmicro.2010.05.001Bover-Cid Sara, Holzapfel Wilhelm Heinrich (1999): Improved screening procedure for biogenic amine production by lactic acid bacteria. International Journal of Food Microbiology, 53, 33-41  https://doi.org/10.1016/S0168-1605(99)00152-XBover-Cid Sara, Hugas Marta, Izquierdo-Pulido Maria, Vidal-Carou M.Carmen (2001): Amino acid-decarboxylase activity of bacteria isolated from fermented pork sausages. International Journal of Food Microbiology, 66, 185-189  https://doi.org/10.1016/S0168-1605(00)00526-2Buňková Leona, Buňka František, Klčovská Pavlína, Mrkvička Vladimír, Doležalová Magda, Kráčmar Stanislav (2010): Formation of biogenic amines by Gram-negative bacteria isolated from poultry skin. Food Chemistry, 121, 203-206  https://doi.org/10.1016/j.foodchem.2009.12.012Capozzi Vittorio, Ladero Victor, Beneduce Luciano, Fernández María, Alvarez Miguel A., Benoit Bach, Laurent Barnavon, Grieco Francesco, Spano Giuseppe (2011): Isolation and characterization of tyramine-producing Enterococcus faecium strains from red wine. Food Microbiology, 28, 434-439  https://doi.org/10.1016/j.fm.2010.10.005Carelli Donatella, Centonze Diego, Palermo Carmen, Quinto Maurizio, Rotunno Taddeo (2007): An interference free amperometric biosensor for the detection of biogenic amines in food products. Biosensors and Bioelectronics, 23, 640-647  https://doi.org/10.1016/j.bios.2007.07.008Centeno J (1999): Effects of the addition of Enterococcus faecalis in Cebreiro cheese manufacture. International Journal of Food Microbiology, 48, 97-111  https://doi.org/10.1016/S0168-1605(99)00030-6Chang Mi, Chang Hae Choon (2012): Development of a screening method for biogenic amine producing Bacillus spp.. International Journal of Food Microbiology, 153, 269-274  https://doi.org/10.1016/j.ijfoodmicro.2011.11.008Coïsson J (2004): Production of biogenic amines in “Salamini italiani alla cacciatora PDO”. Meat Science, 67, 343-349  https://doi.org/10.1016/j.meatsci.2003.11.007Curiel J.A., Ruiz-Capillas C., Rivas B. de las, Carrascosa A.V., Jiménez-Colmenero F., Muñoz R. (2011): Production of biogenic amines by lactic acid bacteria and enterobacteria isolated from fresh pork sausages packaged in different atmospheres and kept under refrigeration. Meat Science, 88, 368-373  https://doi.org/10.1016/j.meatsci.2011.01.011 de las Rivas B., Marcobal A., Carrascosa A., Muñoz R.(2006): PCR detection of food bacteria producing the biogenic amines histamine, tyramine, putrescine and cadaverine. Journal of Food Protection, 69: 2509–2514.Durlu-Özkaya Fügen, Ayhan Kamuran, Vural Nilüfer (2001): Biogenic amines produced by Enterobacteriaceae isolated from meat products. Meat Science, 58, 163-166  https://doi.org/10.1016/S0309-1740(00)00144-3Fadhlaoui-Zid Karima, Curiel José Antonio, Landeta Gerardo, Fattouch Sami, Reverón Inés, de las Rivas Blanca, Sadok Saloua, Muñoz Rosario (2012): Biogenic amine production by bacteria isolated from ice-preserved sardine and mackerel. Food Control, 25, 89-95  https://doi.org/10.1016/j.foodcont.2011.10.032 Fernández M., Linares D.M., Alvarez M.A. (2004): Sequencing of the tyrosine decarboxylase cluster of Lactococcus lactis IPLA 655 and the development of a PCR method for detecting tyrosine decarboxylating lactic acid bacteria. Journal of Food Protection, 69: 2521–2529.Gardini Fausto, Martuscelli Maria, Caruso Marisa Carmela, Galgano Fernanda, Crudele Maria Antonietta, Favati Fabio, Guerzoni Maria Elisabetta, Suzzi Giovanna (2001): Effects of pH, temperature and NaCl concentration on the growth kinetics, proteolytic activity and biogenic amine production of Enterococcus faecalis. International Journal of Food Microbiology, 64, 105-117  https://doi.org/10.1016/S0168-1605(00)00445-1Gençcelep Hüseyin, Kaban Güzin, Aksu Muhammet İrfan, Öz Fatih, Kaya Mükerrem (2008): Determination of biogenic amines in sucuk. Food Control, 19, 868-872  https://doi.org/10.1016/j.foodcont.2007.08.013Halász Anna, Baráth Ágnes, Simon-Sarkadi Livia, Holzapfel Wilhelm (1994): Biogenic amines and their production by microorganisms in food. Trends in Food Science & Technology, 5, 42-49  https://doi.org/10.1016/0924-2244(94)90070-1Hsu Hsiu-Hua, Chuang Tin-Chen, Lin Hung-Chou, Huang Yu-Ru, Lin Chia-Min, Kung Hsien-Feng, Tsai Yung-Hsiang (2009): Histamine content and histamine-forming bacteria in dried milkfish (Chanos chanos) products. Food Chemistry, 114, 933-938  https://doi.org/10.1016/j.foodchem.2008.10.040Hu P., Xu X.L., Zhou G.H., Han Y.Q., Xu B.C., Liu J.C. (2008): Study of the Lactobacillus sakei protective effect towards spoilage bacteria in vacuum packed cooked ham analyzed by PCR–DGGE. Meat Science, 80, 462-469  https://doi.org/10.1016/j.meatsci.2008.01.011Huang Yu-Ru, Liu Kuan-Ju, Hsieh Hung-Sheng, Hsieh Cheng-Hong, Hwang Deng-Fwu, Tsai Yung-Hsiang (2010): Histamine level and histamine-forming bacteria in dried fish products sold in Penghu Island of Taiwan. Food Control, 21, 1234-1239  https://doi.org/10.1016/j.foodcont.2010.02.008Komprda T., Sládková P., Petirová E., Dohnal V., Burdychová R. (2010): Tyrosine- and histidine-decarboxylase positive lactic acid bacteria and enterococci in dry fermented sausages. Meat Science, 86, 870-877  https://doi.org/10.1016/j.meatsci.2010.07.013Landete José María, de las Rivas Blanca, Marcobal Angela, Muñoz Rosario (2007): Molecular methods for the detection of biogenic amine-producing bacteria on foods. International Journal of Food Microbiology, 117, 258-269  https://doi.org/10.1016/j.ijfoodmicro.2007.05.001Lorenzo José M., Cachaldora Aida, Fonseca Sonia, Gómez María, Franco Inmaculada, Carballo Javier (2010): Production of biogenic amines “in vitro” in relation to the growth phase by Enterobacteriaceae species isolated from traditional sausages. Meat Science, 86, 684-691  https://doi.org/10.1016/j.meatsci.2010.06.005 Lu S., Xu X., Shu R., Zhou G., Meng Y., Sun Y., Chen Y., Wang P. (2010): Characterization of biogenic amines and factors influencing their formation in traditional Chinese sausages. Journal of Food Science, 75: M366–M372.Maijala Riitta, Eerola Susanna (1993): Contaminant lactic acid bacteria of dry sausages produce histamine and tyramine. Meat Science, 35, 387-395  https://doi.org/10.1016/0309-1740(93)90043-HMcCabe-Sellers Beverly J., Staggs Cathleen G., Bogle Margaret L. (2006): Tyramine in foods and monoamine oxidase inhibitor drugs: A crossroad where medicine, nutrition, pharmacy, and food industry converge. Journal of Food Composition and Analysis, 19, S58-S65  https://doi.org/10.1016/j.jfca.2005.12.008Moreno-Arribas V., Torlois S., Joyeux A., Bertrand A., Lonvaud-Funel A. (2000): Isolation, properties and behaviour of tyramine-producing lactic acid bacteria from wine. Journal of Applied Microbiology, 88, 584-593  https://doi.org/10.1046/j.1365-2672.2000.00997.xMoreno-Arribas M. Victoria, Carmen Polo M. (2008): Occurrence of lactic acid bacteria and biogenic amines in biologically aged wines. Food Microbiology, 25, 875-881  https://doi.org/10.1016/j.fm.2008.05.004Pérez-Pulido R., Abriouel H., Ben Omar N., Lucas R., Martínez-Cañamero M., Gálvez A. (2006): Safety and potential risks of enterococci isolated from traditional fermented capers. Food and Chemical Toxicology, 44, 2070-2077  https://doi.org/10.1016/j.fct.2006.07.008Roseiro C., Santos C., Sol M., Silva L., Fernandes I. (2006): Prevalence of biogenic amines during ripening of a traditional dry fermented pork sausage and its relation to the amount of sodium chloride added. Meat Science, 74, 557-563  https://doi.org/10.1016/j.meatsci.2006.03.030Şenoz B., Işikli N., Coksoyler N. (2000): Biogenic Amines in Turkish Sausages (Sucuks). Journal of Food Science, 65, 764-767  https://doi.org/10.1111/j.1365-2621.2000.tb13583.xSparo M., Nuñez G.G., Castro M., Calcagno M.L., García Allende M.A., Ceci M., Najle R., Manghi M. (2008): Characteristics of an environmental strain, Enterococcus faecalis CECT7121, and its effects as additive on craft dry-fermented sausages. Food Microbiology, 25, 607-615  https://doi.org/10.1016/j.fm.2008.01.008Suzzi G (2003): Biogenic amines in dry fermented sausages: a review. International Journal of Food Microbiology, 88, 41-54  https://doi.org/10.1016/S0168-1605(03)00080-1Zhu Wei-Yun, Williams Barbara A, Konstantinov Sergey R, Tamminga Seerp, De Vos Willem M, Akkermans Antoon D.L (2003): Analysis of 16S rDNA reveals bacterial shift during in vitro fermentation of fermentable carbohydrate using piglet faeces as inoculum. Anaerobe, 9, 175-180  https://doi.org/10.1016/S1075-9964(03)00083-0Ansorena D, Montel M.C, Rokka M, Talon R, Eerola S, Rizzo A, Raemaekers M, Demeyer D (2002): Analysis of biogenic amines in northern and southern European sausages and role of flora in amine production. Meat Science, 61, 141-147  https://doi.org/10.1016/S0309-1740(01)00174-7Ayhan Kamuran, Kolsarici Nuray, Özkan Güleren Alsancak (1999): The effects of a starter culture on the formation of biogenic amines in Turkish soudjoucks. Meat Science, 53, 183-188  https://doi.org/10.1016/S0309-1740(99)00046-7Bhardwaj Arun, Gupta Hittu, Kapila Suman, Kaur Gurpreet, Vij Shilpa, Malik Ravinder Kumar (2010): Safety assessment and evaluation of probiotic potential of bacteriocinogenic Enterococcus faecium KH 24 strain under in vitro and in vivo conditions. International Journal of Food Microbiology, 141, 156-164  https://doi.org/10.1016/j.ijfoodmicro.2010.05.001Bover-Cid Sara, Holzapfel Wilhelm Heinrich (1999): Improved screening procedure for biogenic amine production by lactic acid bacteria. International Journal of Food Microbiology, 53, 33-41  https://doi.org/10.1016/S0168-1605(99)00152-XBover-Cid Sara, Hugas Marta, Izquierdo-Pulido Maria, Vidal-Carou M.Carmen (2001): Amino acid-decarboxylase activity of bacteria isolated from fermented pork sausages. International Journal of Food Microbiology, 66, 185-189  https://doi.org/10.1016/S0168-1605(00)00526-2Buňková Leona, Buňka František, Klčovská Pavlína, Mrkvička Vladimír, Doležalová Magda, Kráčmar Stanislav (2010): Formation of biogenic amines by Gram-negative bacteria isolated from poultry skin. Food Chemistry, 121, 203-206  https://doi.org/10.1016/j.foodchem.2009.12.012Capozzi Vittorio, Ladero Victor, Beneduce Luciano, Fernández María, Alvarez Miguel A., Benoit Bach, Laurent Barnavon, Grieco Francesco, Spano Giuseppe (2011): Isolation and characterization of tyramine-producing Enterococcus faecium strains from red wine. Food Microbiology, 28, 434-439  https://doi.org/10.1016/j.fm.2010.10.005Carelli Donatella, Centonze Diego, Palermo Carmen, Quinto Maurizio, Rotunno Taddeo (2007): An interference free amperometric biosensor for the detection of biogenic amines in food products. Biosensors and Bioelectronics, 23, 640-647  https://doi.org/10.1016/j.bios.2007.07.008Centeno J (1999): Effects of the addition of Enterococcus faecalis in Cebreiro cheese manufacture. International Journal of Food Microbiology, 48, 97-111  https://doi.org/10.1016/S0168-1605(99)00030-6Chang Mi, Chang Hae Choon (2012): Development of a screening method for biogenic amine producing Bacillus spp.. International Journal of Food Microbiology, 153, 269-274  https://doi.org/10.1016/j.ijfoodmicro.2011.11.008Coïsson J (2004): Production of biogenic amines in “Salamini italiani alla cacciatora PDO”. Meat Science, 67, 343-349  https://doi.org/10.1016/j.meatsci.2003.11.007Curiel J.A., Ruiz-Capillas C., Rivas B. de las, Carrascosa A.V., Jiménez-Colmenero F., Muñoz R. (2011): Production of biogenic amines by lactic acid bacteria and enterobacteria isolated from fresh pork sausages packaged in different atmospheres and kept under refrigeration. Meat Science, 88, 368-373  https://doi.org/10.1016/j.meatsci.2011.01.011 de las Rivas B., Marcobal A., Carrascosa A., Muñoz R.(2006): PCR detection of food bacteria producing the biogenic amines histamine, tyramine, putrescine and cadaverine. Journal of Food Protection, 69: 2509–2514.Durlu-Özkaya Fügen, Ayhan Kamuran, Vural Nilüfer (2001): Biogenic amines produced by Enterobacteriaceae isolated from meat products. Meat Science, 58, 163-166  https://doi.org/10.1016/S0309-1740(00)00144-3Fadhlaoui-Zid Karima, Curiel José Antonio, Landeta Gerardo, Fattouch Sami, Reverón Inés, de las Rivas Blanca, Sadok Saloua, Muñoz Rosario (2012): Biogenic amine production by bacteria isolated from ice-preserved sardine and mackerel. Food Control, 25, 89-95  https://doi.org/10.1016/j.foodcont.2011.10.032 Fernández M., Linares D.M., Alvarez M.A. (2004): Sequencing of the tyrosine decarboxylase cluster of Lactococcus lactis IPLA 655 and the development of a PCR method for detecting tyrosine decarboxylating lactic acid bacteria. Journal of Food Protection, 69: 2521–2529.Gardini Fausto, Martuscelli Maria, Caruso Marisa Carmela, Galgano Fernanda, Crudele Maria Antonietta, Favati Fabio, Guerzoni Maria Elisabetta, Suzzi Giovanna (2001): Effects of pH, temperature and NaCl concentration on the growth kinetics, proteolytic activity and biogenic amine production of Enterococcus faecalis. International Journal of Food Microbiology, 64, 105-117  https://doi.org/10.1016/S0168-1605(00)00445-1Gençcelep Hüseyin, Kaban Güzin, Aksu Muhammet İrfan, Öz Fatih, Kaya Mükerrem (2008): Determination of biogenic amines in sucuk. Food Control, 19, 868-872  https://doi.org/10.1016/j.foodcont.2007.08.013Halász Anna, Baráth Ágnes, Simon-Sarkadi Livia, Holzapfel Wilhelm (1994): Biogenic amines and their production by microorganisms in food. Trends in Food Science & Technology, 5, 42-49  https://doi.org/10.1016/0924-2244(94)90070-1Hsu Hsiu-Hua, Chuang Tin-Chen, Lin Hung-Chou, Huang Yu-Ru, Lin Chia-Min, Kung Hsien-Feng, Tsai Yung-Hsiang (2009): Histamine content and histamine-forming bacteria in dried milkfish (Chanos chanos) products. Food Chemistry, 114, 933-938  https://doi.org/10.1016/j.foodchem.2008.10.040Hu P., Xu X.L., Zhou G.H., Han Y.Q., Xu B.C., Liu J.C. (2008): Study of the Lactobacillus sakei protective effect towards spoilage bacteria in vacuum packed cooked ham analyzed by PCR–DGGE. Meat Science, 80, 462-469  https://doi.org/10.1016/j.meatsci.2008.01.011Huang Yu-Ru, Liu Kuan-Ju, Hsieh Hung-Sheng, Hsieh Cheng-Hong, Hwang Deng-Fwu, Tsai Yung-Hsiang (2010): Histamine level and histamine-forming bacteria in dried fish products sold in Penghu Island of Taiwan. Food Control, 21, 1234-1239  https://doi.org/10.1016/j.foodcont.2010.02.008Komprda T., Sládková P., Petirová E., Dohnal V., Burdychová R. (2010): Tyrosine- and histidine-decarboxylase positive lactic acid bacteria and enterococci in dry fermented sausages. Meat Science, 86, 870-877  https://doi.org/10.1016/j.meatsci.2010.07.013Landete José María, de las Rivas Blanca, Marcobal Angela, Muñoz Rosario (2007): Molecular methods for the detection of biogenic amine-producing bacteria on foods. International Journal of Food Microbiology, 117, 258-269  https://doi.org/10.1016/j.ijfoodmicro.2007.05.001Lorenzo José M., Cachaldora Aida, Fonseca Sonia, Gómez María, Franco Inmaculada, Carballo Javier (2010): Production of biogenic amines “in vitro” in relation to the growth phase by Enterobacteriaceae species isolated from traditional sausages. Meat Science, 86, 684-691  https://doi.org/10.1016/j.meatsci.2010.06.005 Lu S., Xu X., Shu R., Zhou G., Meng Y., Sun Y., Chen Y., Wang P. (2010): Characterization of biogenic amines and factors influencing their formation in traditional Chinese sausages. Journal of Food Science, 75: M366–M372.Maijala Riitta, Eerola Susanna (1993): Contaminant lactic acid bacteria of dry sausages produce histamine and tyramine. Meat Science, 35, 387-395  https://doi.org/10.1016/0309-1740(93)90043-HMcCabe-Sellers Beverly J., Staggs Cathleen G., Bogle Margaret L. (2006): Tyramine in foods and monoamine oxidase inhibitor drugs: A crossroad where medicine, nutrition, pharmacy, and food industry converge. Journal of Food Composition and Analysis, 19, S58-S65  https://doi.org/10.1016/j.jfca.2005.12.008Moreno-Arribas V., Torlois S., Joyeux A., Bertrand A., Lonvaud-Funel A. (2000): Isolation, properties and behaviour of tyramine-producing lactic acid bacteria from wine. Journal of Applied Microbiology, 88, 584-593  https://doi.org/10.1046/j.1365-2672.2000.00997.xMoreno-Arribas M. Victoria, Carmen Polo M. (2008): Occurrence of lactic acid bacteria and biogenic amines in biologically aged wines. Food Microbiology, 25, 875-881  https://doi.org/10.1016/j.fm.2008.05.004Pérez-Pulido R., Abriouel H., Ben Omar N., Lucas R., Martínez-Cañamero M., Gálvez A. (2006): Safety and potential risks of enterococci isolated from traditional fermented capers. Food and Chemical Toxicology, 44, 2070-2077  https://doi.org/10.1016/j.fct.2006.07.008Roseiro C., Santos C., Sol M., Silva L., Fernandes I. (2006): Prevalence of biogenic amines during ripening of a traditional dry fermented pork sausage and its relation to the amount of sodium chloride added. Meat Science, 74, 557-563  https://doi.org/10.1016/j.meatsci.2006.03.030Şenoz B., Işikli N., Coksoyler N. (2000): Biogenic Amines in Turkish Sausages (Sucuks). Journal of Food Science, 65, 764-767  https://doi.org/10.1111/j.1365-2621.2000.tb13583.xSparo M., Nuñez G.G., Castro M., Calcagno M.L., García Allende M.A., Ceci M., Najle R., Manghi M. (2008): Characteristics of an environmental strain, Enterococcus faecalis CECT7121, and its effects as additive on craft dry-fermented sausages. Food Microbiology, 25, 607-615  https://doi.org/10.1016/j.fm.2008.01.008Suzzi G (2003): Biogenic amines in dry fermented sausages: a review. International Journal of Food Microbiology, 88, 41-54  https://doi.org/10.1016/S0168-1605(03)00080-1Zhu Wei-Yun, Williams Barbara A, Konstantinov Sergey R, Tamminga Seerp, De Vos Willem M, Akkermans Antoon D.L (2003): Analysis of 16S rDNA reveals bacterial shift during in vitro fermentation of fermentable carbohydrate using piglet faeces as inoculum. Anaerobe, 9, 175-180  https://doi.org/10.1016/S1075-9964(03)00083-0