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.
journal_name
Food Chemjournal_title
Food chemistryauthors
Nie X,Zhang Q,Lin Sdoi
10.1016/j.foodchem.2013.12.093subject
Has Abstractpub_date
2014-06-15 00:00:00pages
432-6eissn
0308-8146issn
1873-7072pii
S0308-8146(13)01973-0journal_volume
153pub_type
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