3. FOOD ChEMISTRy & bIOTEChNOLOGy 3.1. Lectures

Chem. Listy, 102, s265–s1311 (2008) Food Chemistry & Biotechnology
P13 bIOGENIC AMINES REDuCTION by
PRObIOTIC l. CAsei DuRING RIPENING OF
FERMENTED SAuSAGES
RADKA BURDYCHOVá, VLASTIMIL DOHnAL and
PETRA HOFERKOVá
Department of Food Technology, Mendel University of Agriculture
and Forestry in Brno, Zemedelska 1, 613 00 Brno,
Czech Republic,
burdycho@node.mendelu.cz
Introduction
Fermentation technology is one of the oldest food technology
applications. The use of starter cultures in the field of
meat fermentation has been reviewed several times 1–3 . Starter
cultures have been used in the sausage production to reduce
fermentation time, ensure low residual nitrate and nitrite
contents in the end product and standardize the organoleptic
characteristics 2 . Starter microorganisms can also improve
safety and stability of the product, extending the shelf life
and provides diversity resulting in new sensory properties.
Metabolic activities of the microorganisms used as starters
are essential for the desirable changes determining the particular
characteristics of the fermented meat product. Lactic
acid bacteria represent the most important group of starter
microorganisms as they are well adapted to the meat environment
and are involved in all changes occuring during fermentation
and ripening 3 .
In the last years, the adding of probiotics into fermented
sausages became more and more popular. It has confronted
new challenge in the area of functional food. Probiotics are
defined by the FAO/WHO as live microorganisms which
when administered in adequate amounts confer a health benefit
on the host. When ingested in sufficient numbers regularly,
probiotics are believed to play an important role in the
control of host intestinal microbiota and maintenance of its
normal state 4 . The presence of adequate number of live probiotic
cells in fermented sausages in the time of consumption
represents the first challenge for the development of such
probiotic product, taking the recommended dose of at least
10 8 cells a day 1 .
Biogenic amines are organic molecules which occur in
wide variety foods, mainly fermented foods like meat and
dairy products 5–8 . They are formed mainly by decarboxylation
of amino acids or by amination and transamination
of aldehydes and ketones 9 . When high amounts of biogenic
amines are consumed or when normal methabolic pathways
of amine catabolism are inhibited, various negative effects
like hypertension or hypotension, nausea, headache, cardiac
palpitation or other complications can occur 10 . When applied
into fermented foods, some probiotic were described to decrease
biogenic amines formation (Sacco, Italy). To evaluate
this theory, this study was carried out.
s601
Experimental
The aim of this work was to study the effect of probiotic
bacteria L. casei in the mixture with two different starter cultures
(1 – Staphylococcus carnosus, Lactobacillus curvatus;
2 – Pediococcus acidilactici) on biogenic amine formation
during fermentation, ripening and storage of typical Czech
fermented sausages „Herkules“. Other parameters like pH,
total counts of microorganisms, LAB, counts of probiotic
L. casei and the amounts of biogenic amines tyramine, histamine,
putrescine and kadaverine were determined.
B a c t e r i a l C u l t u r e s
Probiotic culture L. casei 431 (Sacco, Italy) was obtained
in lyofilized form. Two different starter cultures
(i) Lactobacillus curvatus, Staphylococcus carnosus and
(ii) Pediococcus acidilactici were used for production of fermented
sausages.
S a u s a g e s P r o d u c t i o n
Two batches of sausages called „Herkules“ were made
using as follows: mixture of frozen pork and pork fat (80 %),
beef (20 %), sugars (0.6 % dextrose), 2.5 % nitrate salt (with
0.9 % nitrite), E 250, E 316 and spices were added according
to traditional recepture. Furthermore, 0.025 % starter
(1 and 2) and the same amount of probiotic bacteria (L. casei)
were added. Two control batches (starters 1 and 2) with no
probiotic bacteria were included. The sausages were smoked
for 6 days at 26–24 °C and processed in climate chamber
in accordance with a traditional four weeks programme
(11–13 °C, 75 % relative humidity). After fermentation, sausages
were ripened at 15 °C for further 21 days.
p H M e a s u r e m e n t
pH was measured directly from the sausages as the mean
value of three measurements in the day of production and
after 3, 5, 7, 14, 21, 28 and 49 days of fermentation and ripening.
M i c r o b i o l o g y A n a l y s i s o f S a u s a g e s
Three sausages from each batch were analyzed at the day
of production and after 14, 28 and 49 days after production
to observe probiotic counts. Ten grams of each sample were
homogenized in 90 ml of Ringer solution (noack, France) using
Stomacher. 1 ml of appropriate dilution was plated on:
(i) Plate count agar (PCA, noack, France) to determine total
microbial count; (ii) MRS agar (Merck, Germany) to count
lactic acid bacteria (LAB); (iii) MRS agar (noack, France)
containing 112 mg dm –3 moxalactam (Sigma-Aldrich, Germany)
for selective enumeration of L. casei. Plates for enumeration
of total microbial count were incubated at 30 °C for
72 hours. All other plates were incubated anaerobically for
3 days at 37 °C.
B i o g e n i c A m i n e s D e t e r m i n a t i o n
The analytical determinations of biogenic amines were
performed in triplicate. The amount of 10 g of each sausage