The function of lactic acid bacteria and brine solutions on biogenic amine formation by foodborne pathogens in trout fillets

► Ammonia and biogenic amines in fermented rainbow trout are formed food borne pathogen during the fermentation and storage periods. ► Lactic acid bacteria generally did not seem to play an important role on biogenic amine production by pathogenic bacteria. ► Ammonia and biogenic amine production by bacteria production could be influenced by adding brine solution. ► Brine solution had inhibitory effect on some of the biogenic amines.