The effect of different starter cultures and ripening temperatures on formation of biogenic amine in Turkish fermented sausages

Several combinations of an amine-negative Lactobacillus sakei strain, along with proteolytic Staphylococcus carnosus or Staphylococcus xylosus strains, were used to study the influence of mixed starter cultures on biogenic amine production during the manufacture of dry fermented sausages. Changes in pH, water content, proteolysis, microbial counts, and biogenic amine contents were simultaneously examined in a spontaneously fermented batch and in three mixed starter-mediated batches. A double-controlled microbial charge initially inoculated as mixed starter culture of L. sakei and Staphylococcus spp. (all amine-negative strains) drastically reduced tyramine, cadaverine, and putrescine accumulation. No production of other aromatic amines such as histamine, phenylethylamine, or tryptamine was observed in any batch. The polyamines, spermine and spermidine, were found in raw materials and their levels decreased slightly in the spontaneously fermented batch. No correlation between proteolysis and biogenic amine production was observed. The use of proper technological conditions favoring starter development and the use of the raw materials with good hygienic quality make it possible to produce fermented sausages nearly free of biogenic amines.

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Starter Cultures and High-Pressure Processing To Improve the Hygiene and Safety of Slightly Fermented Sausages

Journal of Food Protection ◽

10.4315/0362-028x-68.11.2341 ◽

2005 ◽

Vol 68 (11) ◽

pp. 2341-2348 ◽

Cited By ~ 33

Author(s):

MARGARITA GARRIGA ◽

BEGONYA MARCOS ◽

BELÉN MARTÍN ◽

M. TERESA VECIANA-NOGUÉS ◽

SARA BOVER-CID ◽

...

Keyword(s):

Hydrostatic Pressure ◽

Biogenic Amine ◽

High Hydrostatic Pressure ◽

Starter Culture ◽

High Pressure Processing ◽

Starter Cultures ◽

Salmonella Spp ◽

Amine Content ◽

Fermented Sausages ◽

Spoilage Bacteria

The effectiveness of selected starter cultures and high hydrostatic pressure after ripening was evaluated to improve the safety and quality of slightly fermented sausages. Inhibition of common foodborne pathogens, spoilage bacteria, and biogenic amine content was studied. Random amplification of polymorphic DNA and plasmid profiles were used to monitor the competitiveness of the starter cultures during fermentation and ripening. Lactobacillus sakei CTC6626 and Staphylococcus xylosus CTC6013 dominated L. sakei CTC6469 and S. xylosus CTC6169 independently of the product assayed. Starter cultures were able to control the growth of Listeria monocytogenes, Enterobacteriaceae, Enterococcus, and the biogenic amine content. A pH decrease below 5.3 at the seventh day of fermentation was crucial. Salmonella spp. counts decreased significantly during ripening independently of the use of starter culture and product. High hydrostatic pressure treatment was necessary to ensure absence of Salmonella spp. in final products.

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