Effect Of Lactobacillus Plantarum On The Formation Of Biogenic Amines In Mutton Fermented Sausage

Fermented sausage is a kind of fermented meat product with unique fermentation flavor and rich protein content,but the amino acids produced by protein decomposition are easily decarboxylase to form biogenic amines.The intake of excessive biogenic amines may cause damage to human health.Thus,it is particularly important to control the content of biogenic amines in fermented meat products.Adding microbial starter is one of the important methods to control the content of biogenic amine.This study had a strain of Lactobacillus plantarum that did not produce amines and productive strong amine oxidase were screened out.After producing mutton fermented sausage by selected strains,the microbial,physiochemical and biogenic amine quantity of fermented sausage under processing and storage conditions were tested.Thirty-three strains were screened from traditional meat products in Inner Mongolia,which accorded with the basic characteristics of meat starter.Among them,6 kind of bacterial strains didn't produce biogenic amines and had strong oxidation characteristics.lt was identified by 16S rDNA that HX2-1,X22-2 and HX1-1 were Lactobacillus plantarum,X6-6 was Tabacillus pentosae,E1-9 was Lactobacillus campyloides,and X22-3 was Enterococcus haiensis.Through the study of growth characteristics,acid production characteristics and bacteriostasis characteristics,HX2-1,X22-2 and X6-6 were selected for follow-up experiments.The suspensions of HX2-1,X6-6 and X22-2 were analyzed by high performance liquid chromatography.A small amount of biogenic amines were detected in HX2-1 and X6-6,but seven kind of biogenic amines were all not detected in X22-2.The biogenic amines of Enterococcus faecalis,Enterococcus faecalis and Enterobacter aerogenes were inhibited by three strains of bacterial liquid and supernatant.The inhibitory effects of X22-2 on putrescine,cadaverine and tyramine were notable higher than those of HX2-1 and X6-6(P<0.05).Mutton fermented sausage was produce with strain X22-2 as starter,and CHR HANSEN commercial starter and natural fermentation as control.Compared with CHR HANSEN commercial starter and natural fermentation,the pH value,Aw(water activity),viscosity,TVB-N(Volatile base nitrogen)and POV(peroxide value)of X22-2 group were marked lower than those of the other two groups,increasing the AN content,a*value,chewiness and hardness of sausage.The inhibitory effect of X22-2 on biogenic amines was notable higher than that of natural fermentation group(P>0.05);the inhibitory effect of X22-2 on putrescine,histamine,cadaverine and tyramine was better than that of CHR HANSEN commercial starter(p>0.05).In conclusion,X22-2 improved the safety and quality of mutton fermented sausage.