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**Chapter 4** 

© 2013 Kongkiattikajorn, licensee InTech. This is an open access chapter distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

© 2013 The Author(s). Licensee InTech. This chapter is distributed under the terms of the Creative Commons Attribution License http://creativecommons.org/licenses/by/3.0), which permits unrestricted use, distribution,

Nham is a Thai-style fermented pork sausage. Nham ripening generally takes 3-5 days and relies mainly on adventitious microorganisms, which are normally found in raw materials.

and reproduction in any medium, provided the original work is properly cited.

**Potential of Fermented Sausage-Associated** 

Biogenic amines (BAs) are organic bases with aliphatic, aromatic or heterocyclic structures that can be found in several foods, in which they are mainly produced by microbial decarboxylation of amino acids, with the exception of physiological polyamines. BAs may be of endogenous origin at low concentrations in non-fermented food such as fruits, vegetables, meat, milk and fish. High concentrations have been found in fermented foods as a result of a contaminating microflora exhibiting amino acid decarboxylase activity (Silla-Santos, 1996). However, BAs can also trigger human health problems leading to palpitations, hypertension, vomiting, headaches and flushing if food containing high concentrations are ingested. In fermented foods, some lactic acid bacteria (LAB) are able to convert available amino acid precursors into BAs via decarboxylase or deiminase activities during or following ripening processes. For this reason, amino acid catabolism by LAB can affect both the quality and safety of fermented foods (Verges et al., 1999). The amount and type of BAs formed depends on the nature of food and particularly on the kind of microorganisms present. Enterobacteriaceae and certain LAB are particularly active in the production of BA (Beutling, 1996). These amine-producing microorganisms either may form part of the food associated population or may be introduced by contamination before, during or after processing of the food product. Therefore, microorganisms naturally present in raw materials, introduced throughout the processing or added as starter culture can critically influence BA production during the manufacture of fermented products (Bover-

**Lactic Acid Bacteria to Degrade Biogenic** 

**Amines During Storage**

Additional information is available at the end of the chapter

Jirasak Kongkiattikajorn

http://dx.doi.org/10.5772/51302

**1. Introduction** 

Cid et al., 2000).
