Influence of technological conditions of sausage fermentation on the aminogenic activity of L. curvatus CTC273.
The influence of technological factors (temperature and relative humidity of the manufacturing process and the diameter of the sausage) on the aminogenic activity of the strain Lactobacillus curvatus CTC273 was evaluated. Inoculation of sausages with L. curvatus CTC273 resulted in the accumulation of large amounts of biogenic amines (higher than 1000 mg/kg dry matter in some samples) during the manufacture of fuet and llonganissa sausages. Sausages produced via process 'A' (3 days at 20-23 °C and 90-95% RH followed by 20 days at 12-14 °C and 70% RH) contained significantly higher amounts (p < 0.05) of biogenic amines than those manufactured via process 'B' (23 days at 12-13 °C and 70-90% RH), specifically tyramine, cadaverine and phenylethylamine in llonganissa and phenylethylamine in fuet. The higher fermentation temperature and relative humidity during the fermentation stage in process 'A' promoted decarboxylase activity in L. curvatus CTC273 and thus favoured amine accumulation. The diameter of the sausages also influenced biogenic amine production. Higher amine levels were found (p < 0.05) in llonganissa than in fuet, regardless of the manufacturing conditions. The effect of the factors considered on the modulation of aminogenic activity is not necessarily linked to the effect of strain growth, but chiefly favouring proteolytic and decarboxylase reactions.
Department of Nutrition and Food Science, Faculty of Pharmacy, University of Barcelona, Avinguda Joan XXII s/n, E-08028 Barcelona, Spain.
M L
ML
Latorre-Moratalla
S
S
Bover-Cid
J
J
Bosch-Fusté
M C
MC
Vidal-Carou
D000818:Animals; D001679:Biogenic Amines / Q000032:analysis / Q000378:metabolism*; D005285:Fermentation; D005511:Food Handling / Q000379:methods*; D007778:Lactobacillus / Q000378:metabolism*; D008461:Meat Products / Q000032:analysis / Q000382:microbiology*; D013552:Swine; D013696:Temperature
D001679:Biogenic Amines