Biogenic amines in dry sausages as affected by starter culture and contaminant amine-positive lactobacillus

Susanna Eerola, Riitta Maijala, Artur Xavier Roig Sagues, Maija Salminen, Timo Hirvi

    Research output: Contribution to journalArticleResearchpeer-review

    57 Citations (Scopus)

    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.
    Original languageEnglish
    Pages (from-to)1243-1246
    JournalJournal of Food Science
    Volume61
    DOIs
    Publication statusPublished - 1 Jan 1996

    Keywords

    • amine-positive lactic bacterium
    • biogenic amines
    • dry sausage
    • starter culture

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