Relationships between microbial population dynamics and putrescine and cadaverine accumulation during dry fermented sausage ripening.
OBJECTIVE
To evaluate the concomitant effects of three technological variables (fermentation temperature, NaCl and glucose added to the meat batter) on diamines (cadaverine, putrescine and histamine) accumulation and microbial changes during ripening of dry fermented sausages.


RESULTS
The variables were modulated according to an experimental design and predictive mathematical models were obtained. The models indicated that the sausages were characterized by low histamine amount independently on the applied conditions. In contrast, putrescine and cadaverine accumulation was considerable and significantly affected by the three variables. The microbial population dynamics suggest that lactic acid bacteria (LAB) and microstaphylococci are favoured by increasing glucose concentration until 0.7 g kg(-1), while Enterobacteriaceae are negatively influenced by NaCl concentration and, to a lesser extent, by fermentation temperature.


CONCLUSIONS
Data obtained showed a relationship between Enterobacteriaceae growth and cadaverine and putrescine accumulation in sausages during ripening. The conditions more favourable for LAB and microstaphylococci induced a reduced growth of Enterobacteriaceae with a consequent reduced accumulation of putrescine and cadaverine.


CONCLUSIONS
The use of systematic experimental designs allows to individuate the technological conditions suitable to keep the aminogenic microflora under control, thus reducing the risk of diamines production during traditional fermented food manufacture.
Bover-Cid
S
S
Institute for Food and Agricultural Research and Technology, Monells, Spain.
Torriani
S
S
Gatto
V
V
Tofalo
R
R
Suzzi
G
G
Belletti
N
N
Gardini
F
F
D000818:Animals; D001419:Bacteria / Q000254:growth & development / Q000378:metabolism*; D001679:Biogenic Amines / Q000032:analysis / Q000096:biosynthesis*; D002103:Cadaverine / Q000032:analysis; D015169:Colony Count, Microbial; D005285:Fermentation / Q000187:drug effects; D005516:Food Microbiology; D005947:Glucose / Q000494:pharmacology; D006632:Histamine / Q000032:analysis; D008461:Meat Products / Q000032:analysis* / Q000382:microbiology*; D011700:Putrescine / Q000032:analysis; D012965:Sodium Chloride / Q000494:pharmacology; D013552:Swine; D013696:Temperature
D001679:Biogenic Amines; D012965:Sodium Chloride; D006632:Histamine; D005947:Glucose; D002103:Cadaverine; D011700:Putrescine