A. Roigsagues et S. Eerola, BIOGENIC-AMINES IN MEAT INOCULATED WITH LACTOBACILLUS-SAKE STARTER STRAINS AND AN AMINE-POSITIVE LACTIC-ACID BACTERIUM, ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, 205(3), 1997, pp. 227-231
Formation of biogenic amines in minced meat inoculated with two Lactob
acillus sake starter culture strains and an amine-positive lactic acid
bacterium (G-106) was studied. The effects of these starter cultures
against the formation of biogenic amines were dependent on the kind of
decarboxylating microorganism present in the raw material and the eff
ects were different for each amine. Starter strains maintained the mic
robiological quality of the meat kept at 20 degrees C for 7 days, and
inhibited the formation of putrescine and cadaverine. They also inhibi
ted the formation of phenylethylamine caused by G-106 when it was pres
ent at an initial level of 10(2) colony-forming units (CFU)/g. However
, the formation of tyramine was not affected and the formation of hist
amine was increased when starters were used in samples inoculated with
G-106.