Authors: Bover-Cid, S.¹; Torriani, S.²; Gatto, V.²; Tofalo, R.³; Suzzi, G.³; Belletti, N.⁴; Gardini, F.⁴

Source: Journal of Applied Microbiology, Volume 106, Number 4, April 2009 , pp. 1397-1407(11)

Publisher: Wiley-Blackwell

Abstract:

Aims: 

To evaluate the concomitant effects of three technological variables (fermentation temperature, NaCl and glucose added to the meat batter) on diamines (cadaverine, putrescine and histamine) accumulation and microbial changes during ripening of dry fermented sausages. Methods and Results: 

The variables were modulated according to an experimental design and predictive mathematical models were obtained. The models indicated that the sausages were characterized by low histamine amount independently on the applied conditions. In contrast, putrescine and cadaverine accumulation was considerable and significantly affected by the three variables. The microbial population dynamics suggest that lactic acid bacteria (LAB) and microstaphylococci are favoured by increasing glucose concentration until 0·7 g kg⁻¹, while Enterobacteriaceae are negatively influenced by NaCl concentration and, to a lesser extent, by fermentation temperature. Conclusions: 

Data obtained showed a relationship between Enterobacteriaceae growth and cadaverine and putrescine accumulation in sausages during ripening. The conditions more favourable for LAB and microstaphylococci induced a reduced growth of Enterobacteriaceae with a consequent reduced accumulation of putrescine and cadaverine. Significance and Impact of the Study: 

The use of systematic experimental designs allows to individuate the technological conditions suitable to keep the aminogenic microflora under control, thus reducing the risk of diamines production during traditional fermented food manufacture.

Keywords: cadaverine; dry fermented sausages; Enterobacteriaceae; lactic acid bacteria; microstaphylococci; putrescine

Document Type: Research article

DOI: http://dx.doi.org/10.1111/j.1365-2672.2008.04108.x

Affiliations: 1:  Institute for Food and Agricultural Research and Technology (IRTA). Food Technology, Finca Camps i Armet, Monells, Spain 2:  Dipartimento di Scienze, Tecnologie e Mercati della Vite e del Vino, Università degli Studi di Verona, San Floriano (Verona), Italy 3:  Dipartimento di Scienze degli Alimenti, Università degli Studi di Teramo, Mosciano Stazione, Teramo, Italy 4:  Dipartimento di Scienze degli Alimenti, Università degli Studi di Bologna, Piazza Goidanich, Cesena, Italy

Publication date: 2009-04-01

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