Biogenic amine accumulation in silver carp sausage inoculated with Lactobacillus plantarum plus Saccharomyces cerevisiae

Food Chem. 2014 Jun 15:153:432-6. doi: 10.1016/j.foodchem.2013.12.093. Epub 2014 Jan 3.

Abstract

The effect of an amine-negative mixed starter culture (Lactobacillus plantarum ZY40 plus Saccharomyces cerevisiae JM19) on biogenic amine accumulation in fermented silver carp sausage was studied. Microbial counts, pH, titratable acid and free amino acids were also determined. Putrescine, cadaverine and tyramine were the main amines formed during sausage fermentation. The contents of putrescine and cadaverine were greatly reduced by the addition of L. plantarum ZY40 plus S. cerevisiae JM19, whereas tyramine accumulation was enhanced as compared to the control batch. Histamine and spermidine were not affected by the mixed starter culture, and their levels varied slightly throughout the fermentation. Besides, no positive correction between pH, free amino acid content and biogenic amine accumulation were found.

Keywords: Biogenic amine; L. plantarum plus S. cerevisiae; Silver carp sausage.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Amino Acids / analysis
  • Amino Acids / metabolism
  • Animals
  • Biogenic Amines / analysis*
  • Biogenic Amines / metabolism
  • Carps
  • Fermentation
  • Fish Products / analysis*
  • Fish Products / microbiology
  • Hydrogen-Ion Concentration
  • Lactobacillus plantarum / metabolism*
  • Saccharomyces cerevisiae / metabolism*

Substances

  • Amino Acids
  • Biogenic Amines