Reduction of biogenic amine concentration in fermented sausage by selected starter cultures

Abstract

We determined the effects of selected starter cultures for the production and ripening of fermented sausages on their ability to reduce biogenic amines accumulation. Starter cultures used were: Group L: Lactobacillus plantarum; Group X: Staphylococcus xylosus; Group M: Lactobacillus plantarum together with Staphylococcus xylosus; and Group C: control group without added starter cultures. At the end of ripening period, those inoculated with S. xylosus had only a slight effect on reduction of tyramine (21%), histamine (25%) and cadaverine (22%) compared with the control group. Addition of S. xylosus plus L. plantarum effectively reduced tryptamine, phenylethylamine, putrescine, cadaverine, histamine and tyramine by nearly 100, 100, 86, 63, 82 and 43%, respectively. There were no statistically significant (P > 0.05) differences between batches M and L. Results indicated that L. plantarum used in this work had a strong effect on inhibiting the production of biogenic amines.

Se determinaron los efectos de los cultivos iniciadores seleccionados para la producción y maduración de salchichas fermentadas en su habilidad para reducir la acumulación de aminas biógenas. Los cultivos iniciadores que se utilizaron fueron: Grupo L: Lactobacillus plantarum; Grupo X: Staphylococcus xylosus; Grupo M: Lactobacillus plantarum juntamente con Staphylococcus xylosus y Grupo C: grupo control sin cultivos iniciadores. Al final del periodo de maduración, aquellos que inocularon con S. xylosus únicamente tuvieron un ligero efecto secundario de reducción de tiramina (21%), histamina (25%), cadaverina (22%) en comparación con el grupo control. La adición de S. xylosus más L. plantarum redujo efectivamente la triptamina, feniletilamina, putrescina, cadaverina, histamina, tiramina cerca de 100%, 100%, 86%, 63%, 82% y 43%, respectivamente. No se produjeron diferencias estadísticas significativas (P > 0,05) entre los lotes M y L. Los resultados indicaron que el L. plantarum utilizado en este estudio tuvo un fuerte efecto en la inhibición de la producción de aminas biógenas.

Keywords:

• biogenic amines
• Lactobacillus plantarum
• amine oxidases
• starter cultures
• fermented sausage

Palabras clave:

• aminas biógenas
• Lactobacillus plantarum
• diamino oxidasa
• cultivos iniciadores
• salchicha fermentada

Acknowledgements

This work was supported by a Special Fund for Agri-scientific Research in the Public Interest (201303082-2). We are very grateful to Professor Ron Tume from the Commonwealth Scientific and Industrial Research Organisation (CSIRO), Animal, Food and Health Sciences, Australia for his valuable advice and for assistance with language.