3. FOOD ChEMISTRy & bIOTEChNOLOGy 3.1. Lectures

Chem. Listy, 102, s265–s1311 (2008) Food Chemistry & Biotechnology
The allowable maximum level of tyramine in foods
is 100–800 mg kg –1 and 1,080 mg kg –1 is toxic 20 . The tyramine
contents were lower than these values in all cases.
nout 19 concluded that for „Good Manufacturing Practice“,
the amount of tyramine should be in the range of
100–800 mg kg –1 . I was described 21–23 that with occurrence
and accumulation of biogenic amines putrescine and cadaverine
largely contributes the contaminant microbial population
(such as enterobacteria). Probiotic L. casei has evidently
inhibitory effect on the growth of this bacteria or formed
metabolites which influence the production of BA.
p H
pH profiles of control and probiotic batches were almost
the same (data not shown). During the first 3 days of ripening,
the pH of all sausages decreased (P < 0.05) to about 4.1–4.5
due to production of lactic acid and other organic acids by
lactic acid bacteria as described by Lücke3 . After that, pH
increased (P < 0.05) due to decomposition of acids to become
almost constant. Some authors have reported that the main
reason for low levels of biogenic amines is the low pH during
r ipening period6 . In this study, no correlation between pH
and biogenic amines formation was found.
Conclusions
Some authors published that the inoculation of competitive
and decarboxylase-negative starter cultures has been
shown to be a useful tool to inhibit spontaneous aminogenic
microflora and thus considerably reduce aminogenesis 24,22 .
It seems that the lowering of BA concentrations by probiotic
Lactobacillus casei described in this study is in agreement
with these statements. Evidently, L. casei 01 (Sacco, Italy)
was well adapted to meat fermentation and could have inhibitory
effect on microorganisms producing BA.
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