Ripening Of Sausages Research Articles

Microbial Spoilage of Traditional Goose Sausages Produced in a Northern Region of Italy.

Recently, during the ripening of goose sausage, a defect consisting of ammonia and vinegar smell was noticed. The producer of the craft facility, located in Lombardia, a Northern region of Italy, asked us to identify the cause of that defect. Therefore, this study aimed to identify the potential responsible agents for the spoilage of this lot of goose sausages. Spoilage was first detected by sensory analysis using the "needle probing" technique; however, the spoiled sausages were not marketable due to the high ammonia and vinegar smell. The added starter culture did not limit or inhibit the spoilage microorganisms, which were represented by Levilactobacillus brevis, the predominant species, and by Enterococcus faecalis and E. faecium. These microorganisms grew during ripening and produced a large amount of biogenic amines, which could represent a risk for consumers. Furthermore, Lev. brevis, being a heterofermentative lactic acid bacteria (LAB), also produced ethanol, acetic acid, and a variation in the sausage colour. The production of biogenic amines was confirmed in vitro. Furthermore, as observed in a previous study, the second cause of spoilage can be attributed to moulds which grew during ripening; both the isolated strains, Penicillium nalgiovense, added as a starter culture, and P. lanosocoeruleum, present as an environmental contaminant, grew between the meat and casing, producing a large amount of total volatile nitrogen, responsible for the ammonia smell perceived in the ripening area and in the sausages. This is the first description of Levilactobacillus brevis predominance in spoiled goose sausage.

THE AMINO ACID COMPOSITION OF MEAT PRODUCTS TREATED WITH PREPARATIONS OF MICROBIAL ORIGIN

Fermentation in the technology of dry-cured meat products helps to create products with high sensory characteristics and an extended shelf life. The purpose of this work was to study how bacterial and enzyme preparations affected the accumulation of free amino acids in dry-cured meat products.
 The work considers how the preparation Iprovit-Lakmik based on the cultures L. plantarum, L. rhamnosus, L. casei, and Micrococcus varians acts on the accumulation of free amino acids during the ripening of dry-cured sausages, and how the bacterial preparation Iprovit-MKS based on the cultures Lactoba plantarum, L. rhamnosus, and Staphylococcus simulans and the enzyme preparation Protolad acts on proteolysis during the ripening of dry-cured whole-muscle products from pork and beef. Fermentation was carried out in a climatic chamber at a temperature required by the technological process of accelerated ripening of fermented sausages, using bacterial and enzyme preparations. The starter culture Iprovit-Lakmik was added in the amount 0.05% to the volume of the sausage mince prepared in accordance with the formulation of the dry-cured sausage Zhytomyrska. The preparations Protolad and Iprovit-MKS were added at the stage of injecting the balyk (cured fillet) Darnitsky. Samples with no preparations added were the controls. The amino acid composition of proteins was determined by ion-exchange chromatography on an automatic amino acid analyser Biotronik LC2000. The total content of free cyclic amino acids was determined by the Hull method, and that of acyclic amino acids by the Gomez method, using colourimetry.
 It has been found that after fermentation, each product had its own characteristics of the qualitative and quantitative accumulation of free amino acids. Adding the preparation Iprovit-Lakmik to raw meat allowed directed biochemical transformations with the formation of a significant amount of free amino acids, which exceeded the control by 115.86 mg/100 g of dry matter. The enzyme preparation Protolad has a positive effect on the chemical and physicochemical characteristics of salted products from pork and beef. It has been proved that its use activates the breakdown of muscle tissue proteins and increases the pool of free amino acids. In the test samples from pork and beef, the content of free amino acids increased, respectively, by 1.7 times and 3.4 times, and that of non-essential amino acids by 1.4 times and 1.3 times respectively, compared with the control. In the samples with the bacterial preparation Iprovit-MKS, the total amount of amino acids increased significantly: by 32% for beef balyk and by 20% for pork balyk.

Olive Leaf Extract (OLE) Addition as Tool to Reduce Nitrate and Nitrite in Ripened Sausages.

Olive leaf extract (OLE) is known to be a source of phenolic compounds with antioxidant and antimicrobial activities. This study investigated the effects of the OLE addition to reduce nitrate/nitrite (NO) content on the physico-chemical features of ripened pork sausages. Seven formulations of pork sausages were set up: CTRL (0 mg/kg OLE; 300 mg/kg NO), Tr1 (200 mg/kg OLE; 150 mg/kg NO), Tr2 (400 mg/kg OLE; 150 mg/kg NO), Tr3 (800 mg/kg OLE; 150 mg/kg NO), Tr4 (200 mg/kg OLE; 0 mg/kg NO), Tr5 (400 mg/kg OLE; 0 mg/kg NO), and Tr6 (800 mg/kg OLE; 0 mg/kg NO). At the end of the ripening period, all the samples were within hygienic limits and the substitution of the additives with OLE allowed the reduction of NO residual contents. Both OLE and NO influenced the colour parameters. At the highest dose of OLE, both alone and in combination with reduced dose of NO, no significant differences in terms of moisture, pH, and aw were found compared to CTRL. In absence of NO, a significant reduction of weight loss was observed. Moreover, in the samples without NO a reduction of the hardness was detected. Finally, the oxidative stability test showed that the increase of the OLE amount prolonged the induction time.

Revalorization of Cava Lees to Improve the Safety of Fermented Sausages.

The revalorization of food processing by-products not only reduces the environmental impact of their disposal, but also generates added economic value. Cava lees consist of inactive cells of Saccharomyces cerevisiae, and though regarded as a valueless winery by-product, they are rich in fiber and phenolic compounds. In this study, a challenge test was performed to assess the effect of cava lees and a phenolic extract (LPE) derived therefrom on the behaviour of technological microbiota (lactic acid bacteria used as a starter culture) and the foodborne pathogens Salmonella spp. and Listeria monocytogenes during the fermentation and ripening of pork sausages. Ten batches of fermented sausages were prepared with and without cava lees or the LPE, and with or without different strains of Latilactobacillus sakei (CTC494 or BAP110). The addition of cava lees reduced the pH values of the meat batter throughout the fermentation and ripening process. No growth-promoting effect on spontaneous lactic acid bacteria (LAB) or the starter culture was observed. In contrast, the presence of cava lees prevented the growth of the tested pathogens (Salmonella and L. monocytogenes), as did the starter culture, resulting in significantly lower counts compared to the control batch. In addition, the combination of cava lees with L. sakei CTC494 had a bactericidal effect on Salmonella. LPE supplementation did not affect the pH values or LAB counts but reduced the mean counts of Salmonella, which were 0.71 log10 lower than the control values at the end of the ripening. The LPE did not exert any additional effect to that of the starters applied alone. The revalorization of cava lees as a natural ingredient to improve the microbiological safety of fermented sausages is a feasible strategy that would promote a circular economy and benefit the environment.

Diversity of Lactobacillus microflora in homemade raw sausages during the ripening

Abstract. The main purpose of our study is to prove the diversity of the Lactobacillus microflora in domestic raw sausages during ripening. Raw sausages from pork meat (bacon from the neck, front pig shoulder, pork belly) with the addition of salt, red chili pepper and mint were prepared for that purpose. They matured in a maturation chamber for 60 days. A total of 6 samples from different stages of natural ripening of raw sausages were taken for testing. The raw sausage samples were diluted in saline solution, homogenized, serially diluted in the same solution and plated on MRS agar; the plates were incubated at 42°C for 24 – 48 h. A total of 24 strains were isolated and identified as Lactobacillus spp. based on their growth, gram-stain activity, catalase and oxidase. Their affiliation to this genus was confirmed by PCR with genus specific primers, 16S ribosomal RNA. The results show different Lactobacillus species: Lactobacillus plantarum – 37%, Lactobacillus sakei – 28%, Lactobacillus brevis – 20% and Lactobacillus curvatus 15%.

Dry-fermented sausages inoculated with Enterococcus faecium CECT 410 as free cells or in alginate beads

This study evaluated the effects of E. faecium CECT 410 inoculation, either as free cells (CFC) or in alginate beads (CALG), on the ripening and storage of dry-fermented sausages. Both formulations presented acceptable weight losses during ripening. In both the CFC and CALG treatments, pH values were lower (P < 0.05) at the end of the ripening and storage stages. Dry-fermented sausages with the incorporation of probiotics via alginate beads had higher (P < 0.05) protein and fat, but lower (P < 0.05) moisture content. The addition of E. faecium CECT 410 did not affect lipid oxidation in dry-fermented sausages. Counts of E. faecium CECT 410 were higher than 7 log CFU g−1 during the ripening and storage periods, except in the control (CC), in which it was not detected as a natural microbiota. Altogether, the addition of E. faecium CECT 410, both as free cells (CFC) and in alginate beads (CALG), was effective at producing probiotic dry-fermented sausages.

Technological Characterisation of Probiotic Lactic Acid Bacteria as Starter Cultures for Dry Fermented Sausages.

The objective of this study was to investigate probiotic microorganisms for use as starter cultures in dry fermented sausages production. A total of eight strains were studied evaluating technological and safety characteristics including the ability to grow, lactic acid production, gas formation, catalase activity, nitrate reductase activity, proteolytic activity, lipolytic activity, hydrogen peroxide production, salt tolerance, performance at low temperatures, decarboxylation of amino acids and antimicrobial activity against pathogens associated with the product. Lactobacillus rhamnosus R0011, L. rhamnosus Lr-32, Lactobacillus paracasei Lpc-37, Lactobacillus casei Shirota and Enterococcus faecium MXVK29 were good candidates for use as fermented sausages starters cultures because they showed the best technological and safety properties since they did not demonstrate amino acid decarboxylation but showed antimicrobial activity against Listeria monocytogenes, Escherichia coli, Salmonella Dublin and Staphylococcus aureus. L. rhamnosus Lr-32 was the strain best tolerating the levels of salt, nitrate and low pH during the simulated stages of fermentation and ripening of sausage. The strain was thus the most promising of the tested probiotics as sausage starter culture. The findings warrant studies in a meat matrix, such as that of raw-cured sausage, to evaluate the effects of L. rhamnosus Lr-32 under actual conditions.

Enterococcus faecium: a promising protective culture to control growth of ochratoxigenic moulds and mycotoxin production in dry-fermented sausages.

Moulds positively contribute to the development of typical characteristic flavour and aroma of dry-fermented sausages. However, some mould species, such as Penicillium nordicum and Penicillium verrucosum, may contaminate this product with ochratoxin A (OTA). For this reason, the control of toxigenic moulds is needed. Strategies based on the use of antifungal microorganisms present in the native microbial population in the dry-fermented sausage processing could be a promising strategy. The aim of this work was to study the effect of Enterococcus faecium strains on P. nordicum and P. verrucosum growth and OTA production in a dry-fermented sausage-based medium at conditions of temperature and water activity similar to those occurring during the ripening of these meat products. Six strains were screened to evaluate their growth capacity and antifungal activity against P. nordicum and P. verrucosum at three fixed temperatures related to the sausage ripening. The two E. faecium strains that decreased growth of both species were chosen to further evaluate their effect on growth of P. verrucosum and P. nordicum and their mycotoxin production under conditions simulating the dry-fermented sausage ripening. The presence of E. faecium SE920 significantly reduced OTA production of P. nordicum although it did not affect P. verrucosum. E. faecium SE920, isolated from dry-fermented sausages, could be a good candidate to reduce OTA production by P. nordicum in dry-fermented sausages.

The Influence of Meat Batter Composition and Sausage Diameter on Microbiota and Sensory Traits of Artisanal Wild Boar Meat Sausages.

SUMMARYIn this study, the influence of meat batter composition and sausage diameter on the development of microbiota and sensory traits of traditional, spontaneously fermented wild boar meat sausages are evaluated. This research also demonstrates how principal component analysis (PCA) can be used to relate product sensory properties to particular microbial genotype and to select potential starter or adjunct culture. Generally, similar microbiological results were obtained in all types of products. The undesirable microbiota was either not detected at any sausage production stage or its number decreased below the detection limit in ripened sausages. The low growth rate of lactic acid bacteria (LAB) was consistent with the obtained pH and slow acidification rate. Although no differences in the composition of LAB species were noticed between sausage types (50S=50% wild boar meat in small casing, 50L=50% wild boar meat in large casing, 100S=100% wild boar meat in small casing), a clear separation based on LAB genotypes could be observed. Upon quantitative descriptive analysis, significant differences in sensory attributes between sausage types were established. According to the PCA, the overall acceptability traits of sausages are closely linked to one Leuconostoc mesenteroides genotype (LM_4). Of all tested technological properties, LM_4 strains showed remarkable acidification ability, lowering the pH from pH=5.41 to 3.74, and pronounced proteolytic activity on skimmed milk as well as antagonistic activity against Staphylococcus aureus (DSM 20231) and Brochothrix thermosphacta (LMG 17208). Lipolytic and haemolytic activities were not detected, and all analyzed strains were susceptible to tested antibiotics and possessed no biogenic amine genes.

Monitoring of assertive Lactobacillus sakei and Lactobacillus curvatus strains using an industrial ring trial experiment.

In a previous study, we used a 5-day fermenting sausage model to characterize assertiveness of Lactobacillus curvatus and Lactobacillus sakei starter strains towards employ autochthonous contaminants. In this work, we probed those findings and their transferability to real sausage fermentation including the drying process in an industrial ring trial experiment. Raw fermented sausages ('salami') were produced with three L. curvatus and four L. sakei strains as starter cultures in cooperation with three manufacturers from Germany. We monitored pH, water activity and microbiota dynamics at strain level over a total fermentation and ripening time of 21 days by MALDI-TOF-MS identification of isolates. The principal behaviour of the strains in real sausage fermentations was the same as that one observed in the 5-day model system delineating single strain assertiveness of a bacteriocin producer from co-dominance of strains. The water activity decrease, which is concomitant with the sausage ripening process has only limited impact on the assertiveness and survival of the starter strains. Results of a 5-day model can provide insight in the assertiveness of a specific starter strain in sausage fermentation.

Effects of Lactobacillus plantarum NJAU-01 from Jinhua ham on the quality of dry-cured fermented sausage

The aim of this study was to study the effect of Lactobacillus plantarum NJAU-01 selected from the Jinhua ham as starter cultures on the quality of dry-cured fermented sausage. The physicochemical indexes including pH and water activity (Aw), color, texture and sensory properties of dry-cured fermented sausages with different concentrations of L. plantarum NJAU-01 (105 CFU/g, 107 CFU/g and 109 CFU/g) were evaluated during the ripening process. The pH of sausages in LP2 (107 CFU/g) and LP3 (109 CFU/g) groups significantly decreased to lower than 5.0 during ripening. The Aw of all group of sausages dropped to below 0.90 from the third week to the end of ripening. In addition, the color of dry-cured fermented sausages of all groups was significantly affected by ripening time (P < 0.05). The redness in LP1 group (105 CFU/g) was significantly higher than those in the control group at 14 and 21 days of fermentation. Hardness of treatments with starter culture continued to increase during the sausage ripening. Moreover, sensory evaluation revealed that there was no significant difference among treatments (P > 0.05). The results show that L. plantarum NJAU-01 has potential to be a starter culture for the production of dry-cured fermented sausages.

Effect of oxidized lipids stored under different temperatures on muscle protein oxidation in Sichuan-style sausages during ripening

This study was conceived to research muscle protein oxidation under the influence of four different degrees of oxidized lipids during the ripening of Sichuan-style sausages. Lipids were stored at different temperatures to obtain different oxidation degrees. To elucidate the relationship between lipid oxidation and protein oxidation, the indicators of lipid oxidation, protein oxidation and protein degradation were analysed. During ripening, the carbonyl, SH, SS and free amino acid contents changed significantly. The carbonyl and SS contents increased first in all samples, then decreased, whereas the SH content showed the opposite results. These results showed a positive correlation between protein oxidation and lipid oxidation. Lipids with a higher oxidation degree induced a stronger oxidation reaction to protein. Meanwhile, the results of sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) analysis showed that the influence of lipid oxidation on myofibrillar proteins was much more intense than on sarcoplasmic proteins.

Promena sadržaja organskih kiselina tokom proizvodnje Petrovačke kobasice

The activity of lactic acid bacteria during the production of fermented sausages in­duces the accumulation of organic acids and affects the final product characteristics. The changes in the organic acids content during the production are mainly affected by the production parameters and the diversity of lactic acid bacteria microbiota. The aim of this work is monitoring of organic acids (lactic, acetic and citric acids) during the production of the Petrovac sausage produced under different conditions. The results indicated the presence of lactic, citric and acetic acid. During the ripening of sausages, lactic acid was detected in all the samples and in the highest concen­trations (1.3-22.5 mg/g). The increase in the concentration of lactic acid was more significant compared to the increase of acetic and citric acid.

Effect of commercial starter cultures on physicochemical, microbiological and textural characteristics of a traditional dry fermented sausage reformulated with camel meat and hump fat

In this work, a mixture of Staphylococcus carnosus and Lactobacillus sakei was used for the manufacture of a traditional dry fermented sausage reformulated with camel meat and hump fat. Changes of microbiological, biochemical, sensorial and textural characteristics during the ripening of sausages were investigated. The lactic acid bacteria count was significantly higher at day 7 of ripening in inoculated sausages and was accompanied by a lower pH. Proteolysis and lipolysis were observed both in control and in inoculated sausages; however, these activities during ripening could be due to the activity of starter culture enzymes or the activity of meat endogenous enzymes. Sensory profile analysis revealed significant differences in hardness, acidity and color intensity. Finally, the texture analysis showed clear differences, with the inoculated batch being less hard.

Proteolysis, Lipolysis and Sensory Characteristics of a Tunisian Dry Fermented Poultry Meat Sausage with Oregano and Thyme Essential Oils

AbstractThe effects of the addition of oregano (0.25% v/v) and thyme (0.25% v/v) essential oils (EOs) on the microbiological, biochemical and sensory characteristics of a Tunisian dry fermented poultry meat sausage were investigated. The antimicrobial activity of oregano and thyme EOs improved the hygienic quality of dry fermented sausages by reducing the Enterobacteriaceae counts, total coliform counts and Staphylococcus aureus counts. Proteolysis was not significantly (P &gt; 0.05) affected by the addition of EOs during ripening of sausages. In fact, the most abundant free amino acids detected in the final product were arginine, glycine, threonine, alanine, tyrosine, aspartic acid, glutamic acid and lysine. Regarding lipolysis and lipid oxidation, it can be deduced that the addition of oregano and thyme EOs decreased significantly the thiobarbituric acid values during the last two weeks of ripening, but lipolysis was not significantly affected. Finally, the addition of EOs did not significantly affect the sensory properties of sausages.Practical ApplicationsPoultry meat products provide a suitable environment for proliferation of meat spoilage microorganisms. The increase in resistance of food spoilage microorganisms to current preservatives, the consumer's demand for safe and minimally processed foods, and the hazards associated with the use of high doses of chemical preservatives have led to the need for finding safer alternatives in food preservation. Consumers have also become more critical about the use of synthetic additives to preserve food or enhance characteristics such as color and flavor. Hence, there is a growing trend toward minimally processed foods. As a consequence, antibacterial and antioxidant activities of essential oils have received considerable attention in food preservation. Nowadays, the need for safe products with standard and desirable technological properties has resulted in the use of essential oils for the production of the dry fermented sausages to inhibit the growth of undesirable microorganisms and extend the shelf life of the product.

Proteolytic Characterization of Trimmed Beef Fermented Sausages Inoculated by Indonesian Probiotics: &lt;em&gt;Lactobacillus plantarum&lt;/em&gt; IIA-2C12 and &lt;em&gt;Lactobacillus acidophilus&lt;/em&gt; IIA-2B4

Proteolysis is one of the most important biochemical changes affecting proteins during the ripening and preservation of fermented beef sausages. In this study, proteolytic activities of two Indonesian probiotics, Lactobacillus plantarum IIA-2C12 and Lactobacillus acidophilus IIA-2B4 used as starters in trimmed beef are investigated. L. plantarum IIA-2C12 and L. acidophilus displayed remarkable proteolytic activities against milk casein substrate, in which the activity of L. plantarum IIA-2C12 is higher than that of L. acidophilus IIA-2B4. Similar evidences were observed when proteolytic activities of both strains were visualized by using SDS-Page against meat sarcoplasmic proteins. The differences in the number of proteases encoded by the genomes of both starters might account for these differences. The activities of both strains were slightly reduced upon storage at room temperature for 28 days due to decreasing of the amount of substrate and or stability of proteases. In addition, we found also that the sausage inoculated by L. acidophilus IIA-2B4 tends to produce more aromatic amino acids than that of L. plantarum IIA-2C12. This might differently contribute to flavor (especially aroma) of both sausages. Altogether, this is, to our knowledge, first evidences for the proteolytic activity of L. acidophilus strain towards muscle proteins during sausage fermentation.

The influence of Lactobacillus paracasei LPC-37 on selected properties of fermented sausages

Fermented sausages rank among non-heat-treated meat products. Their nutritional properties are similar to the raw material, simultaneously their microbial safety and stability is ensured using additives and specific microbial cultures. The use of probiotic cultures can positively affect the processing of fermented sausages, resulting in the new technological properties and beneficial effect on human health. However, commercial application of probiotic microorganisms in fermented sausages is not common yet. Lactobacillus paracasei LPC-37 is a gram-positive, non-spore forming, homofermentative rod, which according to studies may modulate immune responses in human organism and survives the passage through the gastrointestinal tract. The main object of this work was to evaluate technological properties of L. paracasei LPC-37, which have not been fully examined. Two groups of fermented sausages were analysed in this work. The first group of fermented sausages was prepared using lyophilized starter culture (Lyocarni RHM-33). The second group of fermented sausages was prepared by the combination of lyophilized starter culture and potential probiotic culture Lactobacillus paracasei LPC-37. The processing and ripening of sausages were carried out in meat processing plant to simulate real conditions of production. The changes of the products (water activity, pH, concentration of organic acids and microbial growth) were evaluated during ripening (3 weeks), while sensory analysis was carried out in the final stage of the process and during storage (3 weeks). It was found that the environment of raw-fermented sausages is suitable for the growth and survival of Lactobacillus paracasei LPC-37 and the microbiological quality of the final product was very good (absence of Salmonella and Listeria monocytogenes). The counts of lactobacilli reached 107 CFU/g of the product, which meet the requirements for functional foods. The results of the sensory evaluation showed that the overall quality of raw-fermented sausages with Lactobacillus paracasei LPC-37 was satisfactory and differed mainly in two taste descriptors (meaty and sour).

Microbial analyses of traditional Italian salami reveal microorganisms transfer from the natural casing to the meat matrix

In this study the bacterial biodiversity, during the maturation process of traditional sausages (Salame Mantovano), produced with two different kinds of casing (hog middle or “Crespone” and hog bung or “Gentile”), was investigated by means of culture-dependent and -independent methods. In order to assess the natural variability linked to the type of casing used in production, the ingredients, as well as ripening conditions, were identical in both productions. The aim of the study was to understand the contribution of casing microflora during sausage ripening by identifying the dominant species and strains. The bacterial ecology of casings and salami at different ripening stages, as determined by plating, revealed higher staphylococci and enterococci counts for Gentile casing and for the entire ripening period of the salami studied. After molecular identification of 219 Lactobacilli and 225 cocci gram positive catalase positive (GPCP) isolates, the species most frequently isolated were Lactobacillus sakei, Lactobacillus curvatus, Staphylococcus xylosus, and Staphylococcus saprophyticus. Some L. sakei and S. saprophyticus strains, coming from casing, were also found in the salami at different times of ripening. A richer biodiversity was only detected at the beginning of maturation. We also report the first detection, by PCR–DGGE method, of Arcobacter marinus and Brochothrix thermosphacta species in casings and Kokuria salsicia in fresh sausage. Results suggesting that casing can be an important source of bacteria during natural fermentation when starter cultures are not used.

Impact of Casing Damaging on Aflatoxin B1 Concentration During the Ripening of Dry-Fermented Meat Sausages

The aim of this article is to investigate the impact of casing damaging on the formation of aflatoxin B1 (AFB1) during the ripening of dry-fermented meat sausages. The level of AFB1 contamination was determined in 24 samples using the ELISA immunoassay throughout a six-month production period. While with intact casing samples no contamination was observed throughout the whole production process, in damaged casing samples AFB1 was detected in the ripening end-stages in the range of 1.62–4.49 μg/kg. The results showed that casing damaging occurring during long-term ripening of dry-fermented sausages can cause AFB1 contamination, possibly arising on the grounds of diffusion of this mycotoxin from the product surface to its interior.

Reduction of biogenic amine concentration in fermented sausage by selected starter cultures

We determined the effects of selected starter cultures for the production and ripening of fermented sausages on their ability to reduce biogenic amines accumulation. Starter cultures used were: Group L: Lactobacillus plantarum; Group X: Staphylococcus xylosus; Group M: Lactobacillus plantarum together with Staphylococcus xylosus; and Group C: control group without added starter cultures. At the end of ripening period, those inoculated with S. xylosus had only a slight effect on reduction of tyramine (21%), histamine (25%) and cadaverine (22%) compared with the control group. Addition of S. xylosus plus L. plantarum effectively reduced tryptamine, phenylethylamine, putrescine, cadaverine, histamine and tyramine by nearly 100, 100, 86, 63, 82 and 43%, respectively. There were no statistically significant (P > 0.05) differences between batches M and L. Results indicated that L. plantarum used in this work had a strong effect on inhibiting the production of biogenic amines.