Reduced biogenic amine contents in sauerkraut via addition of selected lactic acid bacteria

► Spontaneously fermented sauerkraut often develops biogenic amines as storage time elapses. ► Addition of selected Lactobacillus sp. prior to storage prevented extensive formation of biogenic amines. ► Individual biogenic amines remained below 100 ppm upon addition of said starter cultures. ► Chemical safety by expected time of consumption was assured via simple method of bioremediation.