Biogenic amine producing capability of bacterial populations isolated during processing of different types of dry fermented sausages
In order to assess the distribution of the biogenic amine (BA) producing capability within the bacterial populations occurring during production of dry fermented sausages, four different types of sausage processing, three with the use of starter cultures and one without, were investigated. All the m...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2010-04-01
|
| Series: | Italian Journal of Animal Science |
| Subjects: | |
| Online Access: | http://www.aspajournal.it/index.php/ijas/article/view/1612 |
| _version_ | 1811341734057082880 |
|---|---|
| author | M. Vincenzini O. Franci S. Guerrini S. Mangani |
| author_facet | M. Vincenzini O. Franci S. Guerrini S. Mangani |
| author_sort | M. Vincenzini |
| collection | DOAJ |
| description | In order to assess the distribution of the biogenic amine (BA) producing capability within the bacterial populations occurring during production of dry fermented sausages, four different types of sausage processing, three with the use of starter cultures and one without, were investigated. All the main bacterial populations involved in the sausage processing showed a diffuse and strain dependent capability to produce BAs. However, quantitative determination of individual BAs produced by the bacterial isolates suggests an important role of enterococci in the accumulation of tyramine, the most abundant biogenic amine found in all investigated sausages. |
| first_indexed | 2024-04-13T18:59:20Z |
| format | Article |
| id | doaj.art-8904a8f46cc1416ca1bf9754ca295976 |
| institution | Directory Open Access Journal |
| issn | 1594-4077 1828-051X |
| language | English |
| last_indexed | 2024-04-13T18:59:20Z |
| publishDate | 2010-04-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | Italian Journal of Animal Science |
| spelling | doaj.art-8904a8f46cc1416ca1bf9754ca2959762022-12-22T02:34:09ZengTaylor & Francis GroupItalian Journal of Animal Science1594-40771828-051X2010-04-0161s68869010.4081/ijas.2007.1s.688Biogenic amine producing capability of bacterial populations isolated during processing of different types of dry fermented sausagesM. VincenziniO. FranciS. GuerriniS. ManganiIn order to assess the distribution of the biogenic amine (BA) producing capability within the bacterial populations occurring during production of dry fermented sausages, four different types of sausage processing, three with the use of starter cultures and one without, were investigated. All the main bacterial populations involved in the sausage processing showed a diffuse and strain dependent capability to produce BAs. However, quantitative determination of individual BAs produced by the bacterial isolates suggests an important role of enterococci in the accumulation of tyramine, the most abundant biogenic amine found in all investigated sausages.http://www.aspajournal.it/index.php/ijas/article/view/1612Biogenic amines, Dry fermented sausages. |
| spellingShingle | M. Vincenzini O. Franci S. Guerrini S. Mangani Biogenic amine producing capability of bacterial populations isolated during processing of different types of dry fermented sausages Italian Journal of Animal Science Biogenic amines, Dry fermented sausages. |
| title | Biogenic amine producing capability of bacterial populations isolated during processing of different types of dry fermented sausages |
| title_full | Biogenic amine producing capability of bacterial populations isolated during processing of different types of dry fermented sausages |
| title_fullStr | Biogenic amine producing capability of bacterial populations isolated during processing of different types of dry fermented sausages |
| title_full_unstemmed | Biogenic amine producing capability of bacterial populations isolated during processing of different types of dry fermented sausages |
| title_short | Biogenic amine producing capability of bacterial populations isolated during processing of different types of dry fermented sausages |
| title_sort | biogenic amine producing capability of bacterial populations isolated during processing of different types of dry fermented sausages |
| topic | Biogenic amines, Dry fermented sausages. |
| url | http://www.aspajournal.it/index.php/ijas/article/view/1612 |
| work_keys_str_mv | AT mvincenzini biogenicamineproducingcapabilityofbacterialpopulationsisolatedduringprocessingofdifferenttypesofdryfermentedsausages AT ofranci biogenicamineproducingcapabilityofbacterialpopulationsisolatedduringprocessingofdifferenttypesofdryfermentedsausages AT sguerrini biogenicamineproducingcapabilityofbacterialpopulationsisolatedduringprocessingofdifferenttypesofdryfermentedsausages AT smangani biogenicamineproducingcapabilityofbacterialpopulationsisolatedduringprocessingofdifferenttypesofdryfermentedsausages |