Analysis of Strain Effect on Biogenic Amines Content in Fermented Sausage

摘要

This paper reported the biogenic amines' content in fermented sausage with Lacto-bacillus (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, cadav-erine, histamine, spermine, and spermidine, but none of them could produced tryptophan -amine in sausage fermentation, the biogenic amines' content in sausage was strong strain dependent. With the coculture starter of P. pentosaceus I9 and Staphylococcus xylosus I2, both the total biogenic amine and the content of histamine, cadaverine, putrescine and tyramine were decreased significantly.