Effects of different starter cultures on the biogenic amine concentrations, mutagenicity, oxidative stress, and neuroprotective activity of fermented sausages and their relationships

Abstract

Five fermented sausage groups were produced (fermented sausages (FS) produced without starter culture (natural fermentation), control; FS produced with commercial starter culture Almi7™ (Staphylococcus carnosus and Lactobacillus sakei), T1; FS produced with Enterococcus thailandicus, T2; FS produced with Enterococcus faecalis, T3; FS produced with E. thailandicus and E. faecalis, T4), and they were analyzed for biogenic amine concentrations, mutagenicity, oxidative stress, and neuroprotective activity. Among the biogenic amines, only cadaverine was present in all fermented sausages, and the combined starter culture of E. thailandicus and E. faecalis (T4) produced the lowest biogenic amine concentrations. Sausages fermented by E. faecalis (T3) alone showed the lowest mutagenicity. Sausages fermented by E. thailandicus and E. faecalis (T4) showed the lowest oxidative stress and highest neuroprotective activity. Finally, the combined starter culture of E. thailandicus and E. faecalis would be optimum for producing fermented sausage regarding biogenic amine concentrations, oxidative stress, and neuroprotective activity.