Effectiveness of a Lactobacillus sakei Starter Culture in the Reduction of Biogenic Amine Accumulation as a Function of the Raw Material Quality

摘要: The effectiveness of an amine-negative starter culture (Lactobacillus sakei CTC494) in the reduction biogenic amine production during ripening fermented sausages was examined. Four batches were manufactured parallel: spontaneously and starter-mediated from two lots raw materials different hygienic quality. Besides contents, changes microbial counts, nitrogenous fractions, pH, water content measured at several sampling points process. In good quality meat, strain L. reduced even inhibited accumulation sausage fermentation, end products showing extremely low contents (tyramine levels less than 15 mg/kg dry matter putrescine cadaverine 5 matter). Nevertheless, made poorer-quality showed much higher (308, 223, 36 cadaverine, tyramine, putrescine, respectively), which only slightly lower those same materials. relatively high bacterial numbers poorer-hygienic diminished beneficial effect strain. Therefore, strongly dependent on used.