Analysis of Strain Effect on Biogenic Amines Content in Fermented Sausage
Zhang Zhi-wei;Xie Hua;Niu Guan-gan;Zhang Cun-hui
1.Technology & Research Center of Shineway Group, Luohe, Henan 462000 2.School of Food Science, Northwest Sci-Tech University of Agriculture & Foresty Yangling, Shaanxi 712100
Abstract：This paper reported the biogenic amines content in fermented sausage with Lactobacillus (L. sake 54 and L. pentosus R1) and Pediococcus (P. pentosaceus I9 and P. parvus M7). The results indicated that all tested strains could produced tyramine, putrescine, cadaverine, histamine, spermine, and spermidine, but none of them could pro- duced tryptophan-amine in sausage fermentation, the biogenic amines content in sausage was strong strain dependent. With the coculture starter (P. pentosaceus I9 and Staphylococcus xylosus I2), both the total biogenic amine and the content of histamine, cadaverine, putrescine and tyramine were decreased significantly.
2005, Vol. 19 
