Abstract
Selection of Autochthonous Bacterial Starters to Produce Typical Italian Dry-Fermented Sausages with Low Biogenic Amine Content
Highlights
Biogenic amines (BA) are organic bases with aliphatic, aromatic or heterocyclic structures that can be found in several foods [1,2]
The fermented sausages were traditionally manufactured, according to the recipes reported in Table 1, without using commercial starters by five local producers: three located in Tuscany (A, B and C, producing Cinta Senese sausages coded as CSA, CSB, and CSC) and two in Sicily (D and E, producing Nero Siciliano sausages coded as NSD and NSE)
Considering the synergistic interaction between histamine and tyramine [43], measures to reduce BA formation in the fermented sausages studied are strongly recommended
Summary
Biogenic amines (BA) are organic bases with aliphatic, aromatic or heterocyclic structures that can be found in several foods [1,2]. These low molecular weight compounds, mainly originating from microbial decarboxylation of precursor amino acids [2,3,4], possess bioactive properties potentially dangerous to human health [5]. The most notorious food borne intoxications caused by BA are related to histamine (dilatation of peripheral blood vessels, capillaries and arteries, hypotension, flushing, headache, abdominal cramps, diarrhoea and vomiting) and tyramine (peripheral vasoconstriction, cardiac output increasing, releasing of noradrenaline from the sympathetic nervous system) [2,3]. The toxicological level of BA is very difficult to be established
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