There are many critical challenges in the use of primary and secondary cultures and their
biological compounds in food commodities. An alternative is the application of postbiotics …

Metabolic by-products are part of the so-called postbiotics of probiotics and other beneficial
microorganisms, particularly lactic acid bacteria, which have gained popularity as a feasible …

During fish spoilage, microbial growth and metabolism generate different toxic metabolites
among them biogenic amines. Biogenic amine formation has been prevented by optimizing …

Ensuring the microbiological safety of food products is a pressing global concern. With the
increasing resistance of microorganisms to chemical agents and the declining effectiveness …

The use of postbiotics in the food industry is a common way to prevent food spoilage.
Postbiotics are metabolites produced by probiotic bacteria that have many health effects …

Aquatic food products (AFP) are a valuable source of nutrition but are highly perishable and
prone to spoilage. Generally, AFP deteriorates by enzymatic, microbiological and oxidative …

This review intends to highlight the fact that bread sourdough is a very promising source of
technological, antimicrobial, toxin-degrading, immune system-, and faecal microbiota …

N-nitrosamines, heterocyclic amines, polycyclic aromatic hydrocarbons, biogenic amines,
and acrylamide are widely distributed and some of the most toxic substances detected in …

Biogenic amines (BAs) are compounds that are produced in foods containing proteins and
amino acids by microorganisms. This means that foods that are high in protein, such as …

The effects of onion or caraway on changes in the content of biogenic amines were
examined in sauerkraut during a fermentation process at 18° C or 31° C for 14 days and …