Screening Of Not-producing-tyramine And Histamine Lactic Acid Bacteria And Its Effect On The Quality Of Fermented Mutton Sausages

38 strains of lactic acid bacteria were screened from natural fermented dried beef of Mongolia and fermented sausages of Inner Mongolia by microbial culture method,and not-producing-biogenic amine strains were detected by PCR method and HPLC method.The not producing-biogenic amine strains were added the fermented mutton sausage and the physical and histamine,tyramine quality of fermented mutton sausage were studied,in order to develop good starter and safety production of fermented mutton sausages.The results of the study are as follows:(1)4 not-producing histamine strains and 27 not-producing tyramine strains were selected by double microorganism culture method;2 plant lactobacillus and 3 strains pediococcus without histidine decarboxylase genes were screened by PCR method;10 strains of pediococcus pentosaceus,9 strains plant lactobacillus and 1 strain bending lactobacillus without tyrosine decarboxylase gene were choosed;3 strain pediococcus pentosaceus and 2 plant lactobacillus were not checked out histamine,21 strains of lactic acid bacteria were not checked out tyramine.3 strains of not-producing histamine and tyramine were screened out by comparison and analysis,37x-6、x3-3b is pediococcus pentosaceus,37 x-8 is plant lactobacillus respectively.(2)The pH of treatment group was decreased rapidly during fermentation,the pH of x3-3 b group(4.51)was significantly lower than the control group 4.77(p<0.05);Aw of the x3-3b group was the lowest(0.811),the rest of the group are about 0.85(p>0.05);The colour adding lactic acid bacteria starter groups were significantly higher than that of control group(p<0.05)during riping.(3)The histamine of Adding 37x-6 and x3-3b fermented sausages during the riping was not detected,and the control group was the highest(5.45 mg/kg).The tyramine of each groups were not detected during curing,but during riping,the tyramine x3-3b plant lactobacillus group was 0.107 mg/kg,significantly lower than other goups(p<0.05).The tyramine of treatment group was respectively 0.235 mg/kg、0.539 mg/kg、0.107 mg/kg、0.775mg/kg and were significantly lower than the control group(1.417 mg/kg)(p<0.05).So adding not-producing-biogenic amine strains in fermented mutton sausage can significantly decrease the content of histamine and tyramine.