Effect of Staphylococcus xylosus and Lactobacillus casei on content of biogenic amines in dry fermented sausages

Purpose To study the effect of Staphylococcus xylosus and Lactobacillus casei as starter cultures on reducing the biogenic amines content during sausage fermentation and ripening.Methods Dry fermented sausages made by traditional ways were cultured by Staphylococcus xylosus and Lactobacillus casei.Histamine,tyramine and tryptamine were determined as OPA derivates by HPLC.Changes in water content,microbial counts,pH,AAN and VBN were also examined during fermentation and ripening to see if there were relations between them and biogenic amines.Results Both Staphylococcus xylosus and Lactobacillus casei were efficient in reducing the concentration of histamine each by 41.0% and 68.1% but not able to reduce the concentration of tryptamine compared with the control batch.Lactobacillus casei was able to reduce tyramine production by 11.6%.Conclusion Lactobacillus casei is better than Staphylococcus xylosus from aspects of ability in reducing biogenic amine content and controlling of other microorganism.The production of biogenic amines depend not only on decomposing of protein and forming of free amino acid but also on the growth of microorganism and enzyme activity of decarboxylation.