Production and transformation of biogenic amines in different food products by the metabolic activity of the lactic acid bacteria.

Protein-rich diets often contain high quantities of biogenic amines (BAs), notably histamine and tyramine, which pose substantial health hazards owing to their toxicity. BAs are primarily produced by the microbial decarboxylation of free amino acids. Lactic acid bacteria (LAB) can either produce BAs using substrate-specific decarboxylase enzymes or degrade them into non-toxic compounds using amine-degrading enzymes such as amine oxidase and multicopper oxidase.