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The preservative effect of fermentation is based on the pH decrease during processing. However, most studies concerning the influence of pH on the formation of biogenic amines have been made in broths with different initial pH values. A histamine- and tyramine-positive Lactobacillus
strain isolated from dry sausage was added at an initial level of 3.9- to 4.4-log10 CFU/ml and incubated on a shaker at room temperature (20.0°C) for 6 days. The pH was decreased in histidine- or tyrosine-fortified MRS broth by adding glucono-delta-lactone (GDL) or lactic acid
during the incubation. The external acidification decreased the growth and the production of histamine and tyramine by the strain. GDL was more effective as a preventative than lactic acid. According to these results, a rapid pH decrease resulting in decreased growth of amine-positive lactic
acid bacteria in the beginning of fermentation may be a means of preventing the formation of high levels of amines in foods.
Document Type: Research Article
National Veterinary and Food Research Institute. P.O. Box 368. 00101 Helsinki, Finland
Publication date: March 1, 1994
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