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| Effects of Strains on the Formation and Content of Histamine of Dry Fermented Sausages |
| Gao Wenxia;Sun Baozhong;Yangjun |
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Abstract Histamine is a kind of harmful element possibly existed in fermenting sausage,which is also a important factor affecting the safety of fer-mented sausage.The effect of single starter cul- ture L.plantarum、P.pentosaceus andm ixeds tarter culture (P.pentosaceus and S.xylosus) on the histamine content during the processing of fer- mented sausage were mainly studied in this paper. The results showed that P.pentosaceus could reduce histamine to a lower content than L.plantarum.The starter culture compounded with P.pentosaceus and S.xylosus had showed stronger function in histamine reduction than the P.pentosaceus starter.Its his- tamine content of the fermented sausage treated with the compounded starter were 14.55%and32. 20%less than the single starter culture batch and the control batch.S.xylosus could help P.pentosaceus to reduce the histamine content,which was de- creased significantly.
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2007, Vol. 21 
