o:1872 Assessment of biogenic amine production by lactic acid bacteria isolated from Serbian traditionally fermented foods en The aim of this study was to monitor the production of biogenic amines by 156 selected lactic acid bacteria (LAB) strains isolated from Serbian traditionally fermented sausages and cheeses. The method for the determination of biogenic amines is liquid chromatography tandem mass spectrometry (LC-MS/MS). The measured concentrations of putrescine, cadaverine, tryptamine and spermidine (except in 13 LAB strains) were below the detection limit of the analytical method (0.1 mg/L), whereas those of histamine, tyramine and spermine were above the limit of detection, but still not significant. Tyramine was the only amine that had a measured concentration of 59.89 ± 0.06 mg L -1 . Most of the tested LAB strains produced tyramine in broth below 26 mg L -1 with the exception of nterococcus faecalis strains (59.89 ± 6.66 mg L -1 ) and Enterococcus faecium strains (47.33 ± 8.58 mg L -1 ). The low concentrations of biogenic amines are considered non-significant from both a тechnological and safety point of view. biogenic amines, lactic acid bacteria, Serbian traditional fermented food, liquid chromatography tandem mass spectrometry. 1552099 10.5937/AASer2253049V 2023-04-28T11:22:42.150Z 44 yes 46 Slavica Vesković-Moračanin Institute of Meat Hygiene and Technology Assessment of biogenic amine production by lactic acid bacteria isolated from Serbian traditionally fermented foods 0000-0001-8706-2391 Srđan Stefanović Institute of Meat Hygiene and Technology Assessment of biogenic amine production by lactic acid bacteria isolated from Serbian traditionally fermented foods person Branka Borović Institute of meat hygiene and technology Assessment of biogenic amine production by lactic acid bacteria isolated from Serbian traditionally fermented foods person 0000-0003-0371-0991 Ivan Nastasijević Institute of meat hygiene and technology person 0000-0002-7141-269X Milan Milijašević Instiute of meat hygiene and technology person 0000-0003-4269-236X Monika Stojanova Faculty of Agriculture - Zemun Assessment of biogenic amine production by lactic acid bacteria isolated from Serbian traditionally fermented foods person Dragutin Đukić Faculty of Agronomy Čačak, University of Kragujevac, Assessment of biogenic amine production by lactic acid bacteria isolated from Serbian traditionally fermented foods person 2022 application/pdf 1050730 https://unilib.phaidrabg.rs/o:1872 no yes 1 70 1552253 71A01 Acta Agriculturae Serbica 27 27 53 49-55 Ljubićska 30, Čačak Faculty of Agronomy Čačak 2022