Effects of Biogenic Amine Oxidase Producing Strains During the Maturation of Smoked Horsemeat Sausages
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Abstract:
Six bacterial strains (namely Lactobacillus rhamnosus, Bacillus subtilis, Staphylococcus saprophyticus, Staphylococcus xylosus, Pediococcus pentosaceus, and Lactobacillus plantarum) producing biogenic amine oxidase, screened from Xinjiang smoked horsemeat sausage, were added to smoked horsemeat sausages. The dynamic changes in bacterial colonies were determined by polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE). The variation in the content of biogenic amines (trypmine, putrescine, phenylethylamine, histamine, tyramine, cadaverine, spermine, and spermidine) was determined by HPLC. The content of biogenic amines was reduced by the starter cultures during sausage maturation. Inhibitory effects of Staphylococcus saprophyticus were most significant on trypmine, while those of Staphylococcus saprophyticus, Staphylococcus xylosus, Lactobacillus rhamnosus, Staphylococcus saprophyticus, and Bacillus subtilis were most prominent on phenylethylamine, cadaverine, putrescine, histamine, and tyramine, respectively. The rates of reduction were 45.49%, 57.54%, 40.75%, 51.03%, 49.28%, and 64.33%, respectively. These results provide a good theoretical basis for controlling the safety of fermented meat.
