Abstract
In this study, the effects of the starter culture Lactobacillus sakei on pH, the total lactic acid concentration, nitrite depletion and histamine reduction of chili sauce were investigated. The nitrite concentration in the CPN sample was significantly lower (p < 0.05) than that of the CPS sample (as control), and decreased by 30.87%.The putrescine and histamine concentration in starter culture inoculated chili sauce were significantly lower (p < 0.05) than that of the control sample, and were decreased by 38.08% and 49.88%, respectively. These results revealed that L. sakei could be used as a potential starter culture for nitrite depletion and biogenic amines reduction of chili sauce with good sensory attributes.
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