BIOGENIC-AMINES IN MEAT INOCULATED WITH LACTOBACILLUS-SAKE STARTER STRAINS AND AN AMINE-POSITIVE LACTIC-ACID BACTERIUM

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.