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Effect of different starter cultures on the biogenic amines production as a critical control point in fresh fermented sausages

European Food Research and Technology volume 235, pages 527–535 (2012)Cite this article

Abstract

The selection of critical control points is one of the most important steps in the design of a hazard analysis and critical control points system. In this study, the influence of starter culture inoculation on biogenic amine accumulation in fresh fermented sausage as critical control point was studied. The effect of three starter culture Lactobacillus plantarum plus Bifidobacterium lactis, L. plantarum plus Bifidobacterium bifidum or L. plantarum plus B. lactis and B. bifidum on amines production were investigated. Tyramine (TY), Cadaverine (CA), Putrescine (PU), Histamine (HIS) and Tryptamine (TR) contents increased during the fermentation and storage stage, and TY was the prevailing amine in the final product. Sausages produced by fermentation with starters, as compared to natural fermentation (control), had a lower amount of biogenic amine. A great reduction in biogenic amine content was achieved when Bifidobacterium sp. were inoculated, also levels of species of Enterobacteriaceae and Pseudomonas decreased, while lactic acid bacteria counts increased during fermentation and storage.

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Authors and Affiliations

  1. Food Technology Department, Suez Canal University, Ismailia, 41522, Egypt

    Sayed Mokhtar, Gamal Mostafa & Refat Taha

  2. Food Technology Department, Faculty of Agriculture, Suez Canal University, Ismailia, 41522, Egypt

    Gehad Sallah Saeed Eldeep

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  1. Sayed Mokhtar
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  2. Gamal Mostafa
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  3. Refat Taha
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  4. Gehad Sallah Saeed Eldeep
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Correspondence to Gehad Sallah Saeed Eldeep.

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Mokhtar, S., Mostafa, G., Taha, R. et al. Effect of different starter cultures on the biogenic amines production as a critical control point in fresh fermented sausages. Eur Food Res Technol 235, 527–535 (2012). https://doi.org/10.1007/s00217-012-1777-9

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