The fermentation of the Amasi is influenced by key histamine degrading bacteria: Lactobacillus
plantarum, Bifdocaterium lactis, and Bifidobacterium longum.13, 14 These particular strains not
only lower histamine levels, reduce inflammation, and improve digestion, but Amasi as a whole food helps improve absorption of specific nutrients such as vitamin B6, B2, and K, folic acid, niacon, and zinc.