کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
4559902 1330480 2010 6 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Effect of starter cultures on microbial ecosystem and biogenic amines in fermented sausage
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Effect of starter cultures on microbial ecosystem and biogenic amines in fermented sausage
چکیده انگلیسی

The microbial ecology of fermented sausages inoculated with different starter cultures (Pediococcus pentosaceus + Staphylococcus xylosus, batch A; Lactobacillus farciminis + Staphylococcus saprophyticus, batch B) was studied by culture-dependent and independent methods. The concentration of biogenic amines, pH and aw (water activity) were followed. The starter B can inhibit indigenous bacteria effectively judged by traditional microbiological method and PCR-DGGE fingerprint. There was no statistical difference in pH between batches A and B at 2 days when substantial amounts of BAs were produced, while the amounts of histamine, putrescine, cadaverine and tyramine in batch B was lower than in batch A significantly (P < 0.001). As a result, the starter cultures which can complete, grow well and inhibit amine-positive bacteria play an important role in reducing the production of BAs during ripening of fermented sausage.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Control - Volume 21, Issue 4, April 2010, Pages 444–449
نویسندگان
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