Effect of Staphylococcus xylosus and Lactobacillus casei on content of biogenic amines in dry fermented sausages

  Purpose   To study the effect of Staphylococcusxy losus and Lactobacillus casei as starter cultures on reducingthe biogenic amines content during sausage fer mentation and ripening.

  Methods   Dry fermented sausages made by traditional ways were cultured by Staphy lococcusxy losus and Lactobacillus casei.Histamine, tyramine and tryptamine were determined as OPA derivates by HPLC.Changes in water content, microbial counts, pH, AAN and VBN were also examined during fermentation and r ipeningto see if there were relations between them and biogenic amines.

  Results   Both Stap hylococcus xylosus and Lactobacillus casei were efficient in reducingthe concentration of histamine each by 41.0% and 68.1% but not able toreduce the concentration of try ptamine compared with the control batch.Lactobacillus casei was able toreduce tyramine production by 11.6%.

  Conclusion   Lactobacillus casei is better than Staphylococcus xylosus from aspects of ability in reducing biogenic amine content and controlling of other microorganism.The production of biogenic amines depend not only on decomposing of protein and forming of free amino acid but also on the growth of microorganism and enzyme activity of decarboxylation.