Reduction of biogenic amine formation using a negative amino acid-decarboxylase starter culture for fermentation of Fuet sausages

The ability of Lactobacillus sakei CTC494, a negative amino acid-decarboxyl ase starter culture, to reduce biogenic amine accumulation during sausage f ermentation and storage at 4 and 19 degrees C was studied. The effect on th e amine formation of the tyramine producer Lactobacillus curvatus CTC371, a s a positive strain, was also examined in comparison to a spontaneous ferme ntation process without starter culture (control batch). The polyamines spe rmine, spermidine, and diaminopropane were not influenced by the ripening, and their levels slightly decreased in all the batches throughout the stora ge. Tyramine, cadaverine, and putrescine were the main amines formed during the ripening. The addition of starter culture resulted in a decrease on th e biogenic amine formation, depending on the strain inoculated. A great red uction in tyramine content was achieved when L. sakei CTC494 was inoculated , whereas L. curvatus CTC371 only attenuated tyramine accumulation compared with the control batch. Both starters were able to significantly limit the production of putrescine and cadaverine, and they inhibited tryptamine and phenylethylamine formation by the wild microbial flora. Tyramine levels of the control sausages rose during the storage at both temperatures, whereas those of cadaverine only increased at 19 degrees C. On the contrary, sausa ges manufactured through the starter controlled fermentation did not show c hanges of amine contents during the storage. The addition of a proper selec ted starter culture is advisable to produce safer sausages with low content s of biogenic amines.