Evolution of microbial populations and biogenic amine production in dry sausages produced in Southern Italy

Aims: To evaluate the occurrence and evolution of biogenic amines during ri pening of fermented sausages and their relationship with physico-chemical a nd microbiological properties of the product. Methods and Results: Salsiccia and Soppressata were obtained from artisanal and industrial plants in Basilicata and pH, a(W), microbial counts and bio genic amine content were measured. A high variability in amine content was observed. 2-Phenylethylamine and histamine were rarely found, while the tyr amine, putrescine and cadaverine content increased during ripening. No corr elation was found between individual biogenic amine content, microbial coun ts or physico-chemical parameters. Conclusions: Starter cultures did not necessarily pl event the production o f biogenic amines whose total contents were usually higher in Soppressata, a product with a larger diameter and a(W) compared with Salsiccia. Significance and Impact of the Study: Literature findings on biogenic amine content and the evolution of microbial populations were confirmed. Normal ranges for amine content in Salsiccia and Soppressata are reported.