The effects of lactic acid bacteria inoculants on biogenic amines formation in sauerkraut

Abstract

Sauerkrauts were prepared in three laboratory experiments from three white cabbage varieties by initial fermentation at 22°C for 14 days, then stored at 5–6°C and analysed after six months. Six variants were observed: a spontaneously fermented one as control and inoculated ones with commercial strains of lactic acid bacteria Lactobacillus plantarum, Lactobacillus casei, Pediococcus pentosaceus, Enterococcus faecium and mixed Microsil preparative, all at dose 5×106 CFU g−1 of cabbage. Seven biogenic amines were extracted with perchloric acid and determined as N-benzamides by micellar electrokinetic capillary chromatography. Sauerkraut quality parameters, pH value, total acidity, lactic acid, acetic acid, ammonia, alpha-amino groups and ethanol, were also determined. Histamine, tryptamine, spermidine and spermine concentrations were usually below 10 mg kg−1 and sometimes below detection limits. Formation of tyramine, putrescine and cadaverine, whose total concentrations were from 450 to 780 mg kg−1 in control variants, was significantly (P<0.005) suppressed by L. plantarum and Microsil. Similarly, these inoculants also significantly lowered (P<0.005) formation of acetic acid, ammonia and alpha-amino groups. The effects of the other inoculants were limited.