Biogenic Amines in Dry Sausages as Affected by Starter Culture and Contaminant Amine-Positive Lactobacillus |
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| Authors: | SUSANNA EEROLA,RIITTA MAIJALA,ARTUR-XAVIER ROIG SAGUÉ S,MAIJA SALMINEN,TIMO HIRVI |
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| Affiliation: | Authors Eerola and Hirvi are with the National Veterinary and Food Research Institute, Dept. of Chemistry, Hämeentie 57, PO Box 368, SF-00231 Helsinki, Finland. Author Maijala is with the National Veterinary and Food Research Institute, Dept. of Pathology and Field Extension, Hämeentie 57, PO Box 368, SF-00231, Helsinki, Finland. Author Roig Sagués is with the Universitat Autonoma de Barcelona, Facultat de Veterinaria, 08193 Bellaterra (Barcelona), Spain. Author Salminen is with the Dept. of Meat Technology/Meat Technology, PO Box 27 (VIIKKI E), 000140, Univ. of Helsinki. |
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| Abstract: | The effect of an amine-negative starter culture, containing Pediococcus pentosaceus and Staphylococcus carnosus, on the growth and amine formation of an amine-positive contaminant lactic acid bacterium (G 106) was studied in dry sausages. Levels of biogenic amines, precursor amino acids, pH, water activity and microbial counts were measured. Levels of phenylethylamine and tyramine increased in the sausages inoculated with the amine-positive strain. The starter culture did not prevent growth of G 106 or its amine formation capability. However, levels of histamine remained low although G 106 could produce histamine in vitro. |
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| Keywords: | dry sausage biogenic amines starter culture amine-positive lactic bacterium |
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