Biogenic Amines in Dry Sausages as Affected by Starter Culture and Contaminant Amine‐Positive Lactobacillus
Authors:
- Susanna EerolaSESusanna Eerola
- Riitta MaijalaRMRiitta Maijala
- Artur‐Xavier Roig SaguésASArtur‐Xavier Roig Sagués
- Maija SalminenMSMaija Salminen
- Timo HirviTHTimo Hirvi
- 1 November 1996
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 61 (6) , 1243-1246
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.Keywords
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