The ability of Lactobacillus sakei CTC494, a negative amino acid–decarboxylase starter culture, to reduce biogenic amine accumulation during sausage fermentation and storage at 4 and 19°C was studied. The effect on the amine formation of the tyramine producer Lactobacillus
curvatus CTC371, as a positive strain, was also examined in comparison to a spontaneous fermentation process without starter culture (control batch). The polyamines spermine, spermidine, and diaminopropane were not influenced by the ripening, and their levels slightly decreased in all
the batches throughout the storage. Tyramine, cadaverine, and putrescine were the main amines formed during the ripening. The addition of starter culture resulted in a decrease on the biogenic amine formation, depending on the strain inoculated. A great reduction in tyramine content was achieved
when L. sakei CTC494 was inoculated, whereas L. curvatus CTC371 only attenuated tyramine accumulation compared with the control batch. Both starters were able to significantly limit the production of putrescine and cadaverine, and they inhibited tryptamine and phenylethylamine
formation by the wild microbial flora. Tyramine levels of the control sausages rose during the storage at both temperatures, whereas those of cadaverine only increased at 19°C. On the contrary, sausages manufactured through the starter controlled fermentation did not show changes of amine
contents during the storage. The addition of a proper selected starter culture is advisable to produce safer sausages with low contents of biogenic amines.
Document Type: Research Article
Department of Nutrition and Food Science—CeRTA, Faculty of Pharmacy, University of Barcelona, Av. Joan XXIII s/n, E-08028 Barcelona, Spain 2:
Meat Technology Center—CeRTA, Institute for Food and Agricultural Research and Technology, Granja Camps i Armet s/n, E-17121 Monells, Girona, Spain
Publication date: February 1, 2000
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