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

@article{BoverCid2001EffectivenessOA,
  title={Effectiveness of a Lactobacillus sakei starter culture in the reduction of biogenic amine accumulation as a function of the raw material quality.},
  author={Sara Bover-Cid and Mar{\'i}a Izquierdo-Pulido and Mar{\'i}a Carmen Vidal-Carou},
  journal={Journal of food protection},
  year={2001},
  volume={64 3},
  pages={367-73}
}
The effectiveness of an amine-negative starter culture (Lactobacillus sakei CTC494) in the reduction of biogenic amine production during the ripening of fermented sausages was examined. Four batches were manufactured in parallel: spontaneously fermented and starter-mediated sausages were manufactured from two lots of raw materials of different hygienic quality. Besides the biogenic amine contents, changes in the microbial counts, nitrogenous fractions, pH, and water content were measured at… CONTINUE READING

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