Several combinations of an amine-negative Lactobacillus sakei strain, along with proteolytic Staphylococcus carnosus or Staphylococcus xylosus strains, were used to study the influence of mixed starter cultures on biogenic amine production during the manufacture of dry fermented sausages. Changes in pH, water content, proteolysis, microbial counts, and biogenic amine contents were simultaneously examined in a spontaneously fermented batch and in three mixed starter-mediated batches. A double-controlled microbial charge initially inoculated as mixed starter culture of L. sakei and Staphylococcus spp. (all amine-negative strains) drastically reduced tyramine, cadaverine, and putrescine accumulation. No production of other aromatic amines such as histamine, phenylethylamine, or tryptamine was observed in any batch. The polyamines, spermine and spermidine, were found in raw materials and their levels decreased slightly in the spontaneously fermented batch. No correlation between proteolysis and biogenic amine production was observed. The use of proper technological conditions favoring starter development and the use of the raw materials with good hygienic quality make it possible to produce fermented sausages nearly free of biogenic amines.
Mixed Starter Cultures To Control Biogenic Amine Production in Dry Fermented Sausages
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SARA BOVER-CID, MARIA IZQUIERDO-PULIDO, M. CARMEN VIDAL-CAROU; Mixed Starter Cultures To Control Biogenic Amine Production in Dry Fermented Sausages. J Food Prot 1 November 2000; 63 (11): 1556–1562. doi: https://doi.org/10.4315/0362-028X-63.11.1556
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