Title: Reduction of biogenic amine concentration in fermented sausage by selected starter cultures
Abstract: We determined the effects of selected starter cultures for the production and ripening of fermented sausages on their ability to reduce biogenic amines accumulation. Starter cultures used were: Group L: Lactobacillus plantarum; Group X: Staphylococcus xylosus; Group M: Lactobacillus plantarum together with Staphylococcus xylosus; and Group C: control group without added starter cultures. At the end of ripening period, those inoculated with S. xylosus had only a slight effect on reduction of tyramine (21%), histamine (25%) and cadaverine (22%) compared with the control group. Addition of S. xylosus plus L. plantarum effectively reduced tryptamine, phenylethylamine, putrescine, cadaverine, histamine and tyramine by nearly 100, 100, 86, 63, 82 and 43%, respectively. There were no statistically significant (P > 0.05) differences between batches M and L. Results indicated that L. plantarum used in this work had a strong effect on inhibiting the production of biogenic amines.
Publication Year: 2015
Publication Date: 2015-02-23
Language: en
Type: article
Indexed In: ['crossref']
Access and Citation
Cited By Count: 32
AI Researcher Chatbot
Get quick answers to your questions about the article from our AI researcher chatbot