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

Figures & data

Table 1. Changes in bacterial count (log CFU/g) during the manufacture of sausages prepared using different starters cultures (mean ± standard deviation of the values from three replicates).

Tabla 1. Cambios en el recuento de bacterias (log CFU/g) durante la manufactura de salchichas que fueron preparadas utilizando diferentes cultivos iniciadores (promedio ± desviación estándar de los valores de tres réplicas).

Species		Storage time (days)
	Batch	0	1	3	7	14	21
LAB	C	3.71 ± 0.07 ^a1	8.51 ± 0.17 ^a2	8.39 ± 0.14 ^a2	8.92 ± 0.89 ^a23	9.23 ± 0.09 ^a34	9.86 ± 0.17 ^a4
	L	5.11 ± 0.09 ^d1	9.14 ± 0.19 ^c3	8.87 ± 0.21 ^b2	9.2 ± 0.07 ^b3	10.7 ± 0.14 ^c4	10.6 ± 0.14 ^c4
	X	4.40 ± 0.23 ^b1	8.90 ± 0.11 ^b3	8.55 ± 0.06 ^a2	9.03 ± 0.18 ^a3	10.17 ± 0.1 ^b4	10.38 ± 0.1 ^b4
	M	5.07 ± 0.05 ^c1	9.46 ± 0.05 ^d2	9.11 ± 0.10 ^c2	9.11 ± 0.10 ^b2	10.4 ± 0.03 ^c3	10.5 ± 0.04 ^c3
M/S	C	3.41 ± 0.25 ^a1	5.77 ± 0.11 ^b2	7.86 ± 0.05 ^b3	8.04 ± 0.10 ^c3	9.41 ± 0.02 ^b4	8.72 ± 0.10 ^c5
	L	3.67 ± 0.03 ^a1	5.01 ± 0.08 ^a2	7.17 ± 0.16 ^a4	6.64 ± 0.12 ^a3	8.23 ± 0.02 ^a5	6.93 ± 0.43 ^a43
	X	4.89 ± 0.09 ^c1	5.92 ± 0.04 ^c2	8.14 ± 0.11 ^c3	7.99 ± 0.09 ^c3	9.49 ± 0.05 ^b4	9.20 ± 0.11 ^d4
	M	4.10 ± 0.02 ^b1	5.56 ± 0.15 ^b2	7.70 ± 0.09 ^b3	7.38 ± 0.07 ^b3	8.25 ± 0.15 ^a4	7.86 ± 0.17 ^b3
Ent	C	5.20 ± 0.17 ^a1	5.88 ± 0.07 ^a2	6.65 ± 0.21 ^b3	6.95 ± 0.16 ^b34	6.34 ± 0.13 ^b3	5.92 ± 0.21^b2
	L	5.21 ± 0.12 ^a2	6.07 ± 0.21 ^b3	6.39 ± 0.22 ^a3	6.14 ± 0.05 ^a3	4.92 ± 0.13 ^a2	3.32 ± 0.1 ^a1
	X	5.23 ± 0.14 ^a1	6.02 ± 0.13 ^b2	7.07 ± 0.09 ^c3	7.25 ± 0.08 ^c3	6.04 ± 0.13 ^b2	5.70 ± 0.11 ^b12
	M	5.17 ± 0.16 ^a2	6.32 ± 0.10 ^c3	6.55 ± 0.10 ^b3	6.85 ± 0.09 ^b3	5.11 ± 0.12 ^a2	3.21 ± 0.05 ^a1

Notes: LAB: lactic acid bacteria; M/S: Micrococcus/Staphylococcus; Ent: Enterobacteriaceae; batch C: not inoculated with starter cultures; batch L: inoculated with Lactobacillus plantarum; batch X: inoculated with Staphylococcus xylosus; batch M: inoculated with L. plantarum and S. xylosus.

Values (a–d) in the same column with different letters are significantly different (P < 0.05). Values (1–5) in the same row with different numbers are significantly different (P < 0.05).

Notas: LAB: Bacteria acido-láctica, M/S: Micrococcus/Staphylococcus, Ent: Enterobacteriaceae. Lote C: sin inocular con cultivos iniciadores; Lote L: inoculado con Lactobacillus plantarum; Lote X: inoculado con Staphylococcus xylosus; Lote M: inoculado con Lactobacillus plantarum y Staphylococcus xylosus.

Los valores (a–d) en la misma columna con diferentes letras son significativamente distintos (P < 0,05). Los valores (1–5) en la misma fila con diferentes números son significativamente distintos (P < 0,05).

LAB: Bacteria acido-láctica, M/S: Micrococcus/Staphylococcus, Ent: Enterobacteriaceae.

Table 2. Changes in pH and water activity (a_w) during the ripening of sausages prepared using different starters (mean ± standard deviation of the values from three replicates).

Tabla 2. Cambios en el valor pH y en la actividad del agua (a_w) durante la maduración de las salchichas que fueron preparadas utilizando diferentes iniciadores (promedio ± desviación estándar de los valores de tres réplicas).

Fermentation time (days)	Batch
pH	C	L	X	M
0	6.32 ± 0.01^a6	6.30 ± 0.01 ^a5	6.29 ± 0.02 ^a5	6.30 ± 0.02 ^a5
1	4.80 ± 0.03 ^c2	4.15 ± 0.04 ^a1	4.43 ± 0.02 ^b1	4.18 ± 0.01 ^a1
3	4.44 ± 0.05 ^c1	4.20 ± 0.02 ^a1	4.34 ± 0.02 ^b1	4.22 ± 0.03 ^a1
7	5.18 ± 0.02 ^c3	4.31 ± 0.02 ^a2	4.65 ± 0.04 ^b2	4.32 ± 0.03 ^a2
14	5.65 ± 0.04 ^d4	5.15 ± 0.03 ^a3	5.47 ± 0.02 ^c3	5.23 ± 0.01 ^b3
21	5.76 ± 0.05 ^c5	5.24 ± 0.04 ^a4	5.72 ± 0.04 ^c4	5.34 ± 0.04 ^b4
aw
0	0.963 ± 0.001 ^a5	0.962 ± 0.002 ^a5	0.961 ± 0.001 ^a5	0.963 ± 0.001 ^a5
1	0.962 ± 0.002 ^a5	0.961 ± 0.001 ^a5	0.960 ± 0.001 ^a5	0.962 ± 0.001 ^a5
3	0.949 ± 0.001 ^a4	0.946 ± 0.001 ^a4	0.949 ± 0.001 ^a4	0.950 ± 0.002 ^a4
7	0.939 ± 0.003 ^b3	0.930 ± 0.002 ^a3	0.940 ± 0.003 ^b3	0.932 ± 0.002 ^a3
14	0.877 ± 0.003 ^b2	0.855 ± 0.005 ^a2	0.874 ± 0.004 ^b2	0.854 ± 0.003 ^a2
21	0.845 ± 0.004 ^b1	0.813 ± 0.004 ^a1	0.838 ± 0.006 ^b1	0.816 ± 0.004 ^a1

Notes: Batch C: not inoculated with starter cultures; batch L: inoculated with Lactobacillus plantarum; batch X: inoculated with Staphylococcus xylosus; batch M: inoculated with L. plantarum and S. xylosus.

Values (a–d) in the same row with different letters are significantly different (P < 0.05). Values (1–6) in the same column with different number are significantly different (P < 0.05).

Notas: Lote C: no inoculado con cultivos iniciadores; Lote L: inoculado con Lactobacillus plantarum; Lote X: inoculado con Staphylococcus xylosus; Lote M: inoculado con Lactobacillus plantarum y Staphylococcus xylosus.

Los valores (a–d) en la misma fila con diferentes letras son significativamente distintos (P < 0,05). Los valores (1–6) en la misma columna con diferente número son significativamente distintos (P < 0,05).

Table 3. Changes in BA concentration (mg/kg dry matter) during the manufacture of sausages prepared using different starters (mean ± standard deviation of the values from three replicates).

Tabla 3. Cambios en la concentración de BAs (mg/kg materia seca) durante la manufactura de las salchichas que fueron preparadas utilizando diferentes iniciadores (promedio ± desviación estándar de los valores de tres réplicas).

Storage (days)	Batch	TRY	PHE	PUT	CAD	HIS	TYR	SPM
0	C	nd	nd	nd	12.17 ± 3.12 ^a1	nd	22.37 ± 3.11 ^a1	108.87 ± 2.74 ^a1
	L	nd	nd	nd	9.88 ± 1.18 ^a1	nd	24.28 ± 1.54 ^a1	106.45 ± 3.28 ^a1
	X	nd	nd	nd	10.36 ± 1.11 ^a1	nd	19.21 ± 2.11 ^a1	100.56 ± 6.23 ^a1
	M	nd	nd	nd	11.20 ± 0.15 ^a1	nd	21.53 ± 0.95 ^a1	104.14 ± 2.24 ^a1
1	C	nd	nd	24.37 ± 4.10 ^d1	164.2 ± 2.13 ^d2	nd	131.8 ± 18.3 ^c2	119.06 ± 3.52 ^a1
	L	nd	nd	4.98 ± 0.28 ^a1	84.34 ± 3.55 ^b2	nd	56.71 ± 1.96 ^a2	117.81 ± 2.02 ^a1
	X	nd	nd	16.16 ± 1.1 ^c1	105.3 ± 2.77 ^c2	nd	85.10 ± 2.97 ^b2	113.62 + 3.11 ^a1
	M	nd	nd	9.50 ± 0.5^b1	71.98 ± 4.26 ^a2	nd	51.93 ± 2.82 ^a2	119.64 ± 2.91 ^a1
3	C	nd	1.10 ± 0.15 ^1	89.48 ± 4.6 ^b2	220.7 ± 3.54 ^b3	9.96 ± 0.68^1	177.9 ± 7.51 ^d2	118.87 ± 1.71 ^a1
	L	nd	nd	19.68 ± 2.02 ^a2	131.4 ± 2.25 ^a3	nd	35.24 ± 2.56 ^a2	126.21 ± 4.21 ^a1
	X	19.68 ± 0.9^1	0.869 ± 0.15 ^1	152.2 ± 5.8 ^c2	278.0 ± 0.56 ^b3	40.64 ± 0.5^1	63.10 ± 9.18 ^c2	125.56 ± 3.73 ^a1
	M	nd	nd	22.49 ± 0.8 ^a2	124.0 ± 3.13 ^a3	nd	50.59 ± 2.47 ^b2	120.4 ± 4.14 ^a1
7	C	23.33 ± 1.8^1	1.90 ± 0.11 ^2	349.2 ± 7.75 ^c3	376.0 ± 8.14 ^c4	55.31 ± 17.8 ^b2	261.2 ± 2.93 ^d3	159.96 ± 6.50 ^b2
	L	nd	nd	30.82 ± 1.16 ^b3	182.9 ± 8.24 ^b4	3.03 ± 0.6 ^a1	82.22 ± 4.99 ^a3	177.87 ± 3.09 ^c2
	X	26.16 ± 1.4^2	1.61 ± 0.11 ^2	346.3 ± 9.58 ^c3	357.9 ± 7.66 ^c4	85.49 ± 1.87 ^c2	237.7 ± 2.93 ^c3	183.62 + 5.18 ^c2
	M	nd	nd	15.73 ± 1.06 ^a3	91.40 ± 2.32 ^a2	nd	33.05 ± 3.22 ^b12	129.54 ± 4.98 ^a1
14	C	30.14 ± 1.2^2	2.12 ± 0.2 ^2	556.2 ± 6.06 ^b4	654.7 ± 14.4 ^c5	155.9 ± 7.19^b3	494.4 ± 37.5 ^d4	160.02 ± 6.13 ^b2
	L	nd	nd	62.22 ± 1.42 ^a4	273.5 ± 5.73 ^a5	20.71 ± 0.48 ^a2	214.4 ± 8.7 ^a4	143.35 ± 4.04 ^a1
	X	32.55 ± 3.6^3	4.28 ± 0.21 ^3	561.1 ± 21.4 ^b4	480.1 ± 16.9 ^b5	131.4 ± 5.11 ^b3	395.1 ± 8.97 ^b4	155.90 ± 12.8 ^a3
	M	nd	nd	55.41 ± 0.91 ^a4	253.7 ± 3.01 ^a4	14.39 ± 1.66 ^a1	213.3 ± 10.8 ^a3	144.97 ± 7.70 ^a2
21	C	31.01 ± 0.2 ^2	1.24 ± 0.11 ^1	563.3 ± 4.69^b4	644.1 ± 26. 6 ^c5	177.4 ± 21.6 ^c3	502.8 ± 42.3 ^d4	101.2 ± 2.04 ^a1
	L	nd	nd	70.03 ± 1.01^a4	252.6 ± 6.29 ^a5	28.93 ± 0.82^a2	268.1 ± 6.05 ^a4	266.8 ± 14.5 ^c3
	X	32.76 ± 1.7 ^3	2.00 ± 0.34 ^4	564.5 ± 8.72^b4	503.2 ± 4.82 ^b5	133.3 ± 1.79 ^b3	397.2 ± 2.5 ^c4	155.8 ± 3.62 ^b3
	M	nd	nd	78.11 ± 4.01^a5	232.51 ± 11.1 ^a4	32.59 ± 1.07 ^a2	288.7 ± 6.13 ^b3	328.6 ± 11.5 ^d3

Notes: TRY: tryptamine; PHE: phenylethylamine; PUT: putrescine; CAD: cadaverine; HIS: histamine; TYR: tyramine; SPM: spermine; nd: not detected. batch C: not inoculated with starter cultures; batch L: inoculated with Lactobacillus plantarum; batch X: inoculated with Staphylococcus xylosus; batch M: inoculated with L. plantarum and S. xylosus.

Values (a–d) in the same column and day with different letters are significantly different (P < 0.05). Values (1–5) in the same column and starter with different number are significantly different (P < 0.05).

Notas: TRY: triptamina; PHE: feniletilamina; PUT: putrescina; CAD: cadaverina; HIS: histamina; TYR: tiramina; SPM: espermina; nd: Sin detector; Lote C: no inoculado con cultivos iniciadores; Lote L: inoculado con Lactobacillus plantarum; Lote X: inoculado con Staphylococcus xylosus; Lote M: inoculado con Lactobacillus plantarum y Staphylococcus xylosus.

Los valores (a–d) en la misma columna y día con diferentes letras son significativamente distintos (P < 0,05). Los valores (1–5) en la misma columna e iniciador con diferente número son significativamente distintos (P < 0,05).