The effects of lactic acid bacteria inoculants on biogenic amines formation in sauerkraut

Sauerkrauts were prepared in three laboratory experiments from three white cabbage varieties by initial fermentation at 22 degrees C for 14 days, then stored at 5-6 degrees C and analysed after six months. Six variants were o bserved: a spontaneously Fermented one as control and inoculated ones with commercial strains of lactic acid bacteria Lactobacillus plantarum, Lactoba cillus casei, Pediococcus pentosaceus, Enterococcus faecium and mixed Micro sil preparative, all at dose 5 x 10(6) CFU g(-1) of cabbage. Seven biogenic amines were extracted with perchloric acid and determined as N-benzamides by micellar electrokinetic capillary chromatography. Sauerkraut quality par ameters, pH value, total acidity, lactic acid, acetic acid, ammonia, alpha- amino groups and ethanol, were also determined. Histamine, tryptamine, sper midine and spermine concentrations were usually below 10 mg kg(-1) and some times below detection limits. Formation of tyramine, putrescine and cadaver ine, whose total concentrations were from 450 to 780 mg kg(-1) in control v ariants, was significantly (P < 0.005) suppressed by L. plantarum? and Micr osil. Similarly, these inoculants also significantly lowered (P < 0.005) fo rmation of acetic acid, ammonia and alpha-amino groups. The effects of the other inoculants were limited. (C) 2000 Elsevier Science Ltd. All rights re served.