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1、FoodChemistryFoodChemistry104(2007)188–195www.elsevier.com/locate/foodchemChangesinbiogenicaminesinfermentedsilvercarpsausagesinoculatedwithmixedstarterculturesa,ba,*aHuYongjin,XiaWenshui,LiuXiaoyongaKeyLaboratoryofFoodScienceandSafety,MinistryofEducation,SouthernYangtzeUnivers
2、ity,Wuxi214036,Jiangsu,ChinabSchoolofFoodScienceandTechnology,YunnanAgriculturalUniversity,Kunming650201,Yunnan,ChinaReceived29June2006;receivedinrevisedform3October2006;accepted10November2006AbstractThee?ectsofthreegroupmixedstartercultures(groupone:Lactobacillusplantarum-15,S
3、taphylococcusxylosus-12andPediococcuspentosaceus-ATCC33316,grouptwo:L.plantarum-15,S.xylosus-12andLactobacilluscaseisubsp.casei-1.001,andgroupthree:S.xylo-sus-12,L.caseisubsp.casei-1.001andP.pentosaceus-ATCC33316)andabatchwithoutstarterascontrol,onbiogenicamineformationduringth
4、emanufactureofsilvercarpsausagewereinvestigated.Determinationofsevendi?erentbiogenicamineswascarriedoutbyreverse-phasehighperformanceliquidchromatography(RP-HPLC)with?uorometricdetection.Qualityparametersofsilvercarpsau-sage,namelypH,wateractivity,microbialcounts,a-aminonitroge
5、nandtotalvolatilebasenitrogen,weredetermined.Inadditiontothese,aminoacidcontentswereanalyzedtonotechangesofaminoacidsinsilvercarpsausages.MixedstarterculturesdecreasedthepHquickly,inhibitedthegrowthofcontaminantmicroorganismspresentintherawmaterials,andsuppressedtheaccumulation
6、ofhis-tamine,cadaverine,putrescine,tryptamineandtyramine.Inordertopreventbiogenicamineformation,mixedstartercultureswithneg-ative-decarboxylateactivityshouldbeinoculatedintothemanufacturedfoodproducts.ó2006ElsevierLtd.Allrightsreserved.Keywords:Biogenicamines;Mixedstartercultur
7、es;Lacticacidbacteria;Staphylococcusxylosus;Silvercarpsausage1.Introductiongrowthandsomeofthemareinvolvedinnervoussystemfunctions(Santos,1996).However,whenhighamountsInrecentyears,moreconcernsaboutfoodsafety,ofbiogenicaminesareconsumedornormalpathwaysoftogetherwiththeconsumer’s
8、demandforsafeandhealthieraminecatabolismareinhibited,v
