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Biogenic Amines in Dry Sausages as Affected by Starter Culture and Contaminant Amine‐Positive Lactobacillus
Author(s) -
EEROLA SUSANNA,
MAIJALA RIITTA,
SAGUÉS ARTURXAVIER ROIG,
SALMINEN MAIJA,
HIRVI TIMO
Publication year - 1996
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1996.tb10970.x
Subject(s) - starter , biogenic amine , tyramine , chemistry , food science , amine gas treating , pediococcus , lactobacillus , histamine , lactic acid , fermentation starter , bacteria , biochemistry , organic chemistry , biology , fermentation , serotonin , genetics , receptor , endocrinology
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.