Use of Staphylococcus xylosus as a starter culture in dried sausages:: effect on the biogenic amine content
Use of Staphylococcus xylosus as a starter culture in dried sausages:: effect on the biogenic amine content
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DOI：
10.1016/s0309-1740(01)00193-0
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发表时间：
2002-07-01
期刊：
影响因子：
7.1
通讯作者：
Suzzi, G
中科院分区：
文献类型：
--
作者：
Gardini, F;Martuscelli, M;Suzzi, G
本研究的主要目的是研究在香肠生产中使用木糖葡萄球菌S81作为发酵剂是否会通过影响微生物氨基氧化酶和氨基酸脱羧酶的活性来影响成熟过程中组胺的含量和其他最重要的生物酶的浓度。结果证实，食品中存在的生物胺是培养基组成和微生物种群酶活性之间复杂平衡的结果。此外，结果表明，在选择用于发酵食品生产的发酵剂时，应将氨基氧化酶的存在和相对活性作为一个重要的特征。(C) 2002年Elsevier Science Ltd.出版
The main objective of this work was to investigate if the use of Staphylococcus xylosus S81 as a starter culture in sausage production can influence the amount of histamine during ripening, and the concentration of the other most important biogenic an-tines, by influencing the activity of the microbial amino oxidases as well as the aminoacid decarboxylases. The results confirm that the biogenic amines presence in foods is the consequence of a complex equilibrium between the composition of the medium and the enzymatic activities of the microbial population. In addition, the results suggest that the presence and relative activity of amino oxidases should be considered as an important characteristic in the selection of starter cultures used in the production of fermented foods. (C) 2002 Published by Elsevier Science Ltd.