Effect of Starter Cultures on Biogenic Amine Formation during Fermented Sausage Production

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Abstract:

Changes in biogenic amines, pH, water activity values, and counts of aerobic, lactic acid, Enterobacteriaceae, and pseudomonad bacteria were followed during production of dry sausage. The effect of two starter cultures, Lactobacillus plantarum plus Micrococcus carnosus and Pediococcus pentosaceus plus Micrococcus carnosus, on amine production was investigated. Raw materials used in sausage production only contributed spermine and spermidine to the final products. Tyramine, putrescine, and cadaverine contents increased during the fermentation stage, and tyramine was the prevailing amine in the final sausages. Sausages produced by fermentation with starters, as compared to natural fermentation (control), had a lower amount of tyramine, putrescine, and cadaverine, but differences in microbial counts were minor. Levels of spermine decreased during sausage production and those of spermidine remained relatively constant. Aerobic plate and lactic acid bacteria counts increased during ripening while levels of species of Enterobacteriaceae and pseudomonads decreased. Starters seemed to decrease the biogenic amine formation but did not prevent it. The high background flora naturally present on the starting meat and pork lard seemed to have a strong influence on biogenic amine formation during ripening.

Keywords: BIOGENIC AMINES; FERMENTED SAUSAGES; HISTAMINE; LACTIC ACID BACTERIA; STARTER CULTURES; TYRAMINE

Document Type: Research Article

Affiliations: Unitat de Nutrició i Bromatologia, Facultat de Farmàcia, Universitat de Barcelona, Avinguda Joan XXIII, s/n, 08028 Barcelona, Spain

Publication date: July 1, 1997

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