Reduction of biogenic amine concentration in fermented sausage by selected starter cultures
| العنوان: | Reduction of biogenic amine concentration in fermented sausage by selected starter cultures |
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| المؤلفون: | Hu-Hu Wang, Xinglian Xu, Lin Chen, Xiao-Kai Nie, Chong Xie, Shao-lin Deng |
| المصدر: | CyTA - Journal of Food. :1-7 |
| بيانات النشر: | Informa UK Limited, 2015. |
| سنة النشر: | 2015 |
| مصطلحات موضوعية: | chemistry.chemical_classification, Tryptamine, Cadaverine, biology, General Chemical Engineering, Staphylococcus xylosus, food and beverages, General Chemistry, Tyramine, biology.organism_classification, Industrial and Manufacturing Engineering, Microbiology, chemistry.chemical_compound, Starter, chemistry, Biogenic amine, Putrescine, bacteria, Food science, Lactobacillus plantarum, Food Science |
| الوصف: | We determined the effects of selected starter cultures for the production and ripening of fermented sausages on their ability to reduce biogenic amines accumulation. Starter cultures used were: Group L: Lactobacillus plantarum; Group X: Staphylococcus xylosus; Group M: Lactobacillus plantarum together with Staphylococcus xylosus; and Group C: control group without added starter cultures. At the end of ripening period, those inoculated with S. xylosus had only a slight effect on reduction of tyramine (21%), histamine (25%) and cadaverine (22%) compared with the control group. Addition of S. xylosus plus L. plantarum effectively reduced tryptamine, phenylethylamine, putrescine, cadaverine, histamine and tyramine by nearly 100, 100, 86, 63, 82 and 43%, respectively. There were no statistically significant (P > 0.05) differences between batches M and L. Results indicated that L. plantarum used in this work had a strong effect on inhibiting the production of biogenic amines. |
| تدمد: | 1947-6345 1947-6337 |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_________::5c77e6f258e551d7229bb7e3b639f7d4 https://doi.org/10.1080/19476337.2015.1005027 |
| حقوق: | OPEN |
| رقم الأكسشن: | edsair.doi...........5c77e6f258e551d7229bb7e3b639f7d4 |
| قاعدة البيانات: | OpenAIRE |
PDF full text from Publisher | تدمد: | 19476345 19476337 |
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