期刊
FOOD CONTROL
卷 21, 期 4, 页码 444-449出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodcont.2009.07.008
关键词
Fermented sausage; Starter culture; Biogenic amines; PCR-DGGE
资金
- national high technology RD Program [2006AA10Z343]
- China Natural Science Foundation [30800863]
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 a(w) (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. (C) 2009 Elsevier Ltd. All rights reserved.
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