BIOGENIC-AMINES IN DRY SAUSAGES AS AFFECTED BY STARTER CULTURE AND CONTAMINANT AMINE-POSITIVE LACTOBACILLUS

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.