The effects of amine oxidase‐producing starter culture on biogenic amine accumulation in traditional Chinese smoked horsemeat sausages

• Published in: Journal of food safety Vol. 39; no. 3
• Main Authors: Huichao, Zhang, Binbin, Li, Lili, Zhao, Qingling, Wang, Baokun, Li, Shiling, Lu
• Format: Journal Article
• Language: English
• Published: Hoboken, USA John Wiley & Sons, Inc 01.06.2019; Blackwell Publishers Inc
• Subjects: Accumulation; Amines; Biodegradation; Biogenic amines; Contaminants; Deamination; Electrophoresis; Fermentation; Flavor; Food contamination; Food processing industry; Food safety; Gel electrophoresis; Horsemeat; Lactobacillus plantarum; Microorganisms; Moisture content; Oxidase; Polymerase chain reaction; Ripening; Sausages; Starter cultures; Water content
• ISSN: 0149-6085; 1745-4565
• DOI: 10.1111/jfs.12638

The effects of autochthonous starter cultures (Lactobacillus plantarum, Lactobacillus salivarius and L. plantarum + L. salivarius) on the accumulation of biogenic amines (BAs) in traditional Chinese smoked horsemeat sausage were investigated. The concentration of biogenic amines, microbiological growth, pH, and moisture content were evaluated. Starter cultures could effectively inhibit indigenous bacteria, as judged by traditional microbiological methods and polymerase chain reaction‐denaturing gradient gel electrophoresis (PCR‐DGGE), and promote the degradation of BAs through oxidative deamination catalyzed by amine oxidase. L. salivarius inhibited BAs to a greater extent than the other two strains, and L. plantarum and L. salivarius had an antagonistic effect on the accumulation of BAs. The results indicate that starter cultures producing amine oxidase have a bacteriostatic effect and decrease the production of BAs during ripening of smoked horsemeat sausage, provided that suitable strain combinations are employed. Practical applications Smoked horsemeat sausage is favored by consumer with its special flavor and high nutritional value. However, it is usually manufactured in small workshop following spontaneous fermentation. Therefore, the quality and safety of the final product is not guaranteed. The application of starter cultures is one of efficient methods for smoked horsemeat sausage’ quality. In this study, L. plantarum + L. salivarius were used as starter cultures, which can reduce BA content to ensure food safety, and inhibit contaminant microorganisms growth, as well as no negatively influence to traditional properties of the product.