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.
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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