Abstract
The ability of an amine-negative Lactobacillus plantarum ZY-40 to reduce biogenic amine accumulation during the fermentation of silver carp sausage was studied. And the relative parameters such as microbiological growth, pH and free amino acid generation were also evaluated. Inoculation with L. plantarum ZY-40 caused a rapid pH decrease and growth inhibition of undesirable bacteria such as Pseudomonas and Enterobacteriaceae. Putrescine, cadaverine and tyramine were the main amines formed during sausage fermentation. L. plantarum ZY-40 was able to reduce the contents of putrescine and cadaverine by more than 70%, but did not affect tyramine accumulation. On the other hand, the sausages with and without L. plantarum ZY-40 demonstrated a marked increase in the content of free amino acids. No correlation between free amino acid generation and biogenic amine accumulation was observed. The use of an amine-negative starter culture is advisable to produce safer fish sausages with low biogenic amine contents.
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