S. Eerola et al., BIOGENIC-AMINES IN DRY SAUSAGES AS AFFECTED BY STARTER CULTURE AND CONTAMINANT AMINE-POSITIVE LACTOBACILLUS, Journal of food science, 61(6), 1996, pp. 1243-1246
The effect of an amine-negative starter culture, containing Pediococcu
s pentosaceus and Staphylococcus carnosus, on the growth and amine for
mation of an amine-positive contaminant lactic acid bacterium (G 106)
was studied in dry sausages. Levels of biogenic amines, precursor amin
o acids, pH, water activity and microbial counts were measured. Levels
of phenylethylamine and tyramine increased in the sausages inoculated
with the amine-positive strain. The starter culture did not prevent g
rowth of G 106 or its amine formation capability. However, levels of h
istamine remained low although G 106 could produce histamine in vitro.