Decarboxylases

Decarboxylases are enzymes that remove carboxyl groups from amino acids and organic acids, releasing carbon dioxide and forming amines or other products. In fermented foods they are a double-edged sword: they generate desirable flavour compounds, but bacterial decarboxylases acting on histidine and tyrosine produce the biogenic amines histamine and tyramine, which cause food poisoning-like symptoms. Controlling fermentation flora and hygiene limits unwanted decarboxylase activity in cheese, wine and cured meats. Starter culture selection and temperature control are the practical levers, keeping beneficial flavour formation while holding amine levels within safe limits.