Biogenic amine accumulation in silver carp sausage inoculated with Lactobacillus plantarum plus Saccharomyces cerevisiae.
The effect of an amine-negative mixed starter culture (Lactobacillus plantarum ZY40 plus Saccharomyces cerevisiae JM19) on biogenic amine accumulation in fermented silver carp sausage was studied. Microbial counts, pH, titratable acid and free amino acids were also determined. Putrescine, cadaverine and tyramine were the main amines formed during sausage fermentation. The contents of putrescine and cadaverine were greatly reduced by the addition of L. plantarum ZY40 plus S. cerevisiae JM19, whereas tyramine accumulation was enhanced as compared to the control batch. Histamine and spermidine were not affected by the mixed starter culture, and their levels varied slightly throughout the fermentation. Besides, no positive correction between pH, free amino acid content and biogenic amine accumulation were found.
College of Biological and Environmental Engineering, Zhejiang University of Technology, Hangzhou, Zhejiang 310014, China. Electronic address: niexiaohua2000@126.com.
Xiaohua
X
Nie
College of Biological and Environmental Engineering, Zhejiang University of Technology, Hangzhou, Zhejiang 310014, China.
Qilin
Q
Zhang
Department of Agricultural and Biological Technology, Wenzhou Vocational College of Science and Technology, Wenzhou 325006, China.
Shengli
S
Lin
D000596:Amino Acids / Q000032:analysis / Q000378:metabolism; D000818:Animals; D001679:Biogenic Amines / Q000032:analysis* / Q000378:metabolism; D002347:Carps; D005285:Fermentation; D005396:Fish Products / Q000032:analysis* / Q000382:microbiology; D006863:Hydrogen-Ion Concentration; D048191:Lactiplantibacillus plantarum / Q000378:metabolism*; D012441:Saccharomyces cerevisiae / Q000378:metabolism*
D000596:Amino Acids; D001679:Biogenic Amines
Biogenic amine; L. plantarum plus S. cerevisiae; Silver carp sausage