TY - JOUR
T1 - Biogenic amines in dry sausages as affected by starter culture and contaminant amine-positive lactobacillus
AU - Eerola, Susanna
AU - Maijala, Riitta
AU - Sagues, Artur Xavier Roig
AU - Salminen, Maija
AU - Hirvi, Timo
PY - 1996/1/1
Y1 - 1996/1/1
N2 - 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.
AB - 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.
KW - amine-positive lactic bacterium
KW - biogenic amines
KW - dry sausage
KW - starter culture
U2 - https://doi.org/10.1111/j.1365-2621.1996.tb10970.x
DO - https://doi.org/10.1111/j.1365-2621.1996.tb10970.x
M3 - Article
SN - 0022-1147
VL - 61
SP - 1243
EP - 1246
JO - Journal of Food Science
JF - Journal of Food Science
ER -