Contribution of the microbial and meat endogenous enzymes to the free amino acid and amine contents of dry fermented sausages

The role of the starter culture and meat endogenous enzymes on the free ami no acid and amine contents of dry fermented sausages was studied. Five hatc hes of sausages were prepared. The control batch was manufactured with asep tic ingredients without microbial inoculation. The other four experimental batches were manufactured with aseptic ingredients inoculated with Lactobac illus plantarum 4045 or Micrococcus-12 or L. plantarum 4045 and Micrococcus -12 or L, plantarum 4045 and Staphylococcus sp. Their effects on pH, a(w), myofibrillar proteins, and free amino acid and amine contents were studied. Sausages inoculated only with L. plantarum 4045 or with this starter combi ned with a Micrococcaceae had the lowest pH as a result of carbohydrate fer mentation. In all batches similar patterns were observed for myofibrillar p roteins and free amino acids which could indicate that meat endogenous prot eases play an important role in proteolytic phenomena. No changes were obse rved in the amine fraction, indicating that the strains used as starter cul tures did not show amino acid decarboxylase activity.