The influence of probiotic strain L. casei 01 on biogenic amines concentrations in fermented sausages Herkules
2009
Radka Burdychová
In this work, the influence or probiotic strain L. casei 01 (Sacco, Italy) on biogenic amines concentrations during fermentation, ripening and storage of fermented sausages “Herkules” was studied. Two amounts of probiotic culture were added into sausages, 0,25 % and 0,40 %, respectively. Negative controls without probiotic were also made. Dry sausages were taken from two different producers (A, B). Determination of biogenic amines tyramine, histamine, putrescine and cadaverine concentration was used using HPLC method with UV detection. The content of biogenic amines was monitored during fermentation (0–28 days) and storage (28–49) of fermented sausages.In both producers, when 0,25 % of probiotic strains was added, the numbers of L. casei reached 104 CFU/g during the fermentation (0–28) and they remained relatively constant during the storage (28–49). When 0,40 % of probiotic L. casei 01 was added, the amount of L. casei cells were around 106 CFU/g during the whole fermentation and storage period.A positive influence on the reduction of biogenic amines was observed in both producers. In negative controls without probiotic, the higher concentration of tyramine, histamine, putrescine and cadaverine was detected in comparison with probiotic sausages.Differences between dry sausages with 0,25 % and 0,40 % probiotic L. casei 01 were also determined. In producer A, the concentration of putrescine and cadaverine in 0,40 % probiotic sausages were statistically lower in comparison with probiotic sausages where 0,25 % L. casei was applied. In producer B, the concentration of all monitored biogenic amines were statistically lower in 0,40 % probiotic sausages when compared with 0,25 % probiotic sausages.
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