Effects of Bifidobacterium lactis Containing Starter Cultures on Organoleptic Quality and Production of Biogenic Amine in Fresh Fermented Sausages

摘要

Changes in biogenic amines, pH, water content, counts of lactic acid, Enterobacteriaceae and coagulas-negative staphylococci bacteria and sensory characteristics were followed during production of fresh fermented sausage. The effect of two starter cultures, Lactobacillus plantarum plus Pediococcus cerevisiae or Bifidobacterium lactis plus Pediococcus cerevisia and Lactobacillus plantarum, on amine production were investigated. Use of starter culture generally improved the organoleptic quality of the fermented sausages. Tyramine, cadaverine, putrescine, histamine and tryptamine contents increased during the fermentation and storage stage and tyramine was the prevailing amine in the final sausages. Sausages produced by fermentation with starters, as compared to natural fermentation (control) had a lower amount of biogenic amine. A great reduction in biogenic amine content was achieved when Bifidobacterium lactis was inoculated, also, levels of species of Enterobacteriaceae and coagulase-negative staphylococci decreased, while Lactic acid bacteria counts increased during fermentation and storage, and sensory characteristics as being more acceptable.