Formation of biogenic amines in minced meat inoculated with two Lactobacillus sake starter culture strains and an amine-positive lactic acid bacterium (G-106) was studied. The effects of these starter cultures against the formation of biogenic amines were dependent on the kind of decarboxylating microorganisms present in the raw material and the effects were different for each amine. Starter strains maintained the microbiological quality of the meat kept at 20°C for 7 days, and inhibited the formation of putrescine and cadaverine. They also inhibited the formation of phenylethylamine caused by G-106 when it was present at an initial level of 102 colony-forming units (CFU)/g. However, the formation of tyramine was not affected and the formation of histamine was increased when starters were used in samples inoculated with G-106. © Springer-Verlag 1997.
|Revista||European Food Research and Technology|
|Estat de la publicació||Publicada - 1 de des. 1997|