Biogenic amine accumulation was studied in spontaneously fermented sausages (Fuet) manufactured from unfrozen-fresh meat (U-sausages) and frozen-thawed meat (F-sausages). The aim was to investigate whether the frozen storage of raw materials affects the microbial composition and its aminogenic activity during sausage fermentation. Tyramine was the major amine in all sausages. Although the final...

It is well known that various kinds of hard cheese, such as Cheddar and Emmental, or Swiss, depend on a suitable bacterial flora for their normal development. The two types of cheese mentioned have been studied extensively by a number of investigators. It has been shown that in the manufacture of Cheddar cheese there must be a rapid development of the lactic-acid bacterium Streptococcus lacticu...

Potential role of small molecules of microbial origin (SMOMs) in human homeostasis is under intensive research. Today the data on chemical structure of microbiota’s metabolites are still limited as well as their mechanisms of participation in the systemic inflammation and regulatory processes in health and disease. We have previously shown that in sepsis the levels of some phenolic acids in the...

Macaronesia, which includes five mid-Atlantic archipelagos (Azores, Madeira, Selvagems, Canaries, and Cape Verdes), has been traditionally recognized as a distinct biogeographic unit whose circumscription has been intimately associated with the hypothesis that the flora is a relict of a formerly broadly distributed subtropical Tertiary flora. The concept of Macaronesia is revisited here using p...

Foodborne prevention and treatment of hyperuricemia (HUA) has received widespread attention. Lactic acid bacteria (LAB) can improve intestinal function, while traditional medicine dandelion the functions detoxification detumescence. Whether LAB fermented any effects on HUA underlying mechanism is not clear. To address these questions, Lactobacillus acidophilus was selected or maximal xanthine o...