Effects of inoculating autochthonous starter cultures on biogenic amines accumulation of Chinese traditional fermented fish

摘要

The effects of three autochthonous starter cultures (Lactobacillus plantarum 120,rnSaccharomyces cerevisiae 2018 and Staphylococcus xylosus 135) on biogenic aminesrn(BAs) accumulation in Chinese traditional fermented freshwater fish products (CTFPs)rnwere studied. Some quality parameters of CTFPs, namely microbiological characteristics,rnα-amino nitrogen, trichloroacetic acid (TCA)-soluble peptides, protease activity,rnand free amino acids (FFAs) were also detected. No histamine accumulation wasrnobserved in each fermentation group. Putrescine and tyramine were the dominatingrnBAs in CTFPs. Putrescine accumulation was significantly (p < 0.05) suppressed byrninoculated with L. plantarum 120 and S. xylosus 135, and lowest tyramine contentrn(363.15 mg/kg) was observed in sample inoculated with mixed starter cultures. Lowrnlevels of cadaverine (8.22–20.03 mg/kg), spermidine (6.60–8.11 mg/kg) and sperminern(7.94–9.62 mg/kg) were observed in all groups at the end of the fermentation.rnAdditionally, total BAs contents showed a significant (p < 0.05) correlation with proteasernactivities and α-amino nitrogen contents.