Effectiveness of a Lactobacillus sakei starter culture in the reduction of biogenic amine accumulation as a function of the raw material quality

Journal of Food Protection

Volumn 64, Issue 3, 2001, Pages 367-373

  Bover Cid, S ^a   Izquierdo Pulido, M ^a   Vidal Carou, M C ^a  

^a UNIVERSITY OF BARCELONA   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

BIOGENIC AMINE; CADAVERINE; CONCENTRATION (PARAMETERS); FERMENTED PRODUCT; FOOD QUALITY; GENETIC STRAIN; MEAT; PUTRESCINE; RIPENING; STARTER CULTURE; TYRAMINE;

BACTERIA (MICROORGANISMS); LACTOBACILLUS SAKEI;

EID: 0035092576     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-64.3.367     Document Type: Article

References (28)

1. Improved screening procedure for biogenic amine production by lactic acid bacteria
2. Reduction of biogenic amine formation using a negative amino acid-decarboxylase starter culture for fermentation of fuet sausages
3. Amino acid-decarboxylase activity of bacteria isolated from fermented pork sausages
4. Effect of proteolytic starter cultures of Staphylococcus spp. on the biogenic amine formation during the ripening of dry fermented sausages
5. Influence of hygienic quality of raw materials on biogenic amine production during ripening and storage of dry fermented sausages
6. Relationship between biogenic amine contents and the size of dry fermented sausages
7. Occurrence and formation of biologically active amines in foods
8. Selection criteria for lactic acid bacteria to be used as starter cultures for various food commodities
9. Effects of gluconodeltalactone and Lactobacillus plantarium on the production of histamine and tyramine in fermented sausages
10. Changes in non protein nitrogen compounds during dry sausage ripening
11. Biogenic amines in Finnish dry sausages
12. Biogenic amines and their production by microorganisms in food
13. Starters in the processing of meat products
14. Effect of starter cultures on biogenic amine formation during fermented sausage production
15. Biogenic amine and polyamine contents in meat and meat products
16. Ion-pair high-performance liquid chromatographic determination of biogenic amines in meat and meat products
17. Biogenic amine sources in cooked cured shoulder pork
18. Occurrence and significance of streptococci in fermented Italian type dry sausage
19. Bacterial starter cultures for meat fermentation
20. The effect of GDL-induced pH decrease on the formation of biogenic amines in meat
21. Formation of biogenic amines during ripening of dry sausages as affected by starter culture and thawing time of raw materials
22. Influence of processing temperature on the formation of biogenic amines in dry sausages
23. Les amines biògenes dans les aliments: Leur signification, leur analyse
24. Generation of a proton motive force by histidine decarboxylation and electrogenic histidine/histamine antiport in Lactobacillus buchneri
25. Biogenic amines in fermented sausage. II: Factors influencing the formation of biogenic amines in fermented sausages
26. The formation of biogenic amines during maturation of Austrian fermented sausage
27. Changes in tyramine during chorizo-sausage ripening