**2.2. Bacterial strains and growth conditions**

Bacterial strains isolated from different fermented sausages were tested. LAB were grown in MRS broth.

## **2.3. Determination of amine degradation**

An overnight culture was harvested, washed with 0.05 M phosphate buffer (pH 7) and the cell pellet resuspended in 0.05 M phosphate buffer supplemented with tyramine, histamine, tryptamine, phenylethylamine, putrescine, and cadaverine. The cell concentration was adjusted to 106, 107 and 108 CFU/mL. The cell suspensions (20 mL) were incubated in a 100 ml flask and shaken at 200 rpm. Samples were taken and added to an equal amount of 1 M HCl. The mixture was boiled for 10 min and centrifugated at 9000 g. The supernatant was frozen at -15°C until HPLC analysis.
