Assessment of Coagulase‐Negative Staphylococci and Lactic Acid Bacteria Isolated from Portuguese Dry Fermented Sausages as Potential Starters Based on Their Biogenic Amine Profile

作者： Cristina M. Alfaia , Irani M. Gouveia , Maria H. Fernandes , Maria J. Fernandes , Teresa Semedo-Lemsaddek

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摘要: The aim of this study was to evaluate the decarboxylase activity coagulase-negative staphylococci (CNS) and lactic acid bacteria (LAB) involved in meat products fermentation, order characterize select strains most suitable be used as safe starter cultures. Isolates were obtained from traditional Portuguese dry fermented sausages, identified by PCR characterized according their technological properties. Lactobacilli enterococci assessed for bacteriocinogenic potential. Biogenic amines (BA) screened culture method analyzed RP-HPLC/UV. screening method, compared with chromatographic analysis, not reliable CNS LAB selection. Tyramine present strains, a slight production amines. No other hazardous BA produced. Among lactobacilli, moderate tyramine related only Lactobacillus curvatus, some producing putrescine or 2-phenylethylamine. Enterococci high producers 2-phenylethylamine, respectively. Staphylococcus xylosus, equorum, carnosus, independent genetic profiles production, adequate use products, data. plantarum sakei could also selected starters.; Practical Application: selection isolates based on biogenic avoid potential hazard products. cultures industry. will achieve particular organoleptic characteristics bioprotection pathogens.; © 2018 Institute Food Technologists®.

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Assessment of Coagulase‐Negative Staphylococci and Lactic Acid Bacteria Isolated from Portuguese Dry Fermented Sausages as Potential Starters Based on Their Biogenic Amine Profile

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Assessment of Coagulase‐Negative Staphylococci and Lactic Acid Bacteria Isolated from Portuguese Dry Fermented Sausages as Potential Starters Based on Their Biogenic Amine Profile

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