title: Effect of Selected Starter Cultures on Physical, Chemical and Microbiological Characteristics and Biogenic Amine Content in Protected Geographical IndicationCiauscoloSalami.
abstract: The aim of the study was to evaluate the biogenic amine (BA) content ofCiauscolosalami made with and without the use of a selected started culture. Two batches of salami were made following the guidelines of the Protected Geographical Indications: with and without adding a commercial starter culture made ofLactobacillus plantarumandStaphylococcus xylosus. Six samples of salami per batch were collected at different ripening times (0, 15, 30, 45 and 60 days) for physical, chemical and microbiological analyses and for the determination of BA content. No differences were recorded for physical, chemical and microbiological analyses except forStaphylococcusspp. count at the time of casing (T0) and total volatile basic nitrogen (TVBN) from 30 days (T2) to the end of the ripening time (60 days, T4). After 60 days of ripening, the use of selected starter culture significantly affected the amount of putrescine (195.15vs164.43 mg/100 g in salami without and with starters, respectively), cadaverine (96.95vs104.40 mg/100 g in salami without and with starters, respectively), histamine (81.94vs69.89 mg/100 g in salami without and with starters, respectively), and spermine (36.88vs33.57 mg/100 g in salami without and with starters, respectively). Despite significantly higher values of TVBN, the use of selected starter culture determined no significant effects on the BA content of the products.
authors: Department of Veterinary Medicine, University of Perugia , Perugia (PG).
authors: David
authors: D
authors: Ranucci
authors: School of Biosciences and Veterinary Medicine, University of Camerino , Matelica (MC), Italy.
authors: Anna Rita
authors: AR
authors: Loschi
authors: Department of Veterinary Medicine, University of Perugia , Perugia (PG).
authors: Dino
authors: D
authors: Miraglia
authors: School of Biosciences and Veterinary Medicine, University of Camerino , Matelica (MC), Italy.
authors: Roberta
authors: R
authors: Stocchi
authors: Department of Veterinary Medicine, University of Perugia , Perugia (PG).
authors: Raffaella
authors: R
authors: Branciari
authors: School of Biosciences and Veterinary Medicine, University of Camerino , Matelica (MC), Italy.
authors: Stefano
authors: S
authors: Rea
keywords: Biogenic amines; Lactobacillus plantarum; Raw fermented meat products; Staphylococcus xilosus; Starter culture