Institute for Food and Agricultural Research and Technology, Monells, Spain.
J Appl Microbiol. 2009 Apr;106(4):1397-407. doi: 10.1111/j.1365-2672.2008.04108.x. Epub 2009 Feb 23.
To evaluate the concomitant effects of three technological variables (fermentation temperature, NaCl and glucose added to the meat batter) on diamines (cadaverine, putrescine and histamine) accumulation and microbial changes during ripening of dry fermented sausages.
The variables were modulated according to an experimental design and predictive mathematical models were obtained. The models indicated that the sausages were characterized by low histamine amount independently on the applied conditions. In contrast, putrescine and cadaverine accumulation was considerable and significantly affected by the three variables. The microbial population dynamics suggest that lactic acid bacteria (LAB) and microstaphylococci are favoured by increasing glucose concentration until 0.7 g kg(-1), while Enterobacteriaceae are negatively influenced by NaCl concentration and, to a lesser extent, by fermentation temperature.
Data obtained showed a relationship between Enterobacteriaceae growth and cadaverine and putrescine accumulation in sausages during ripening. The conditions more favourable for LAB and microstaphylococci induced a reduced growth of Enterobacteriaceae with a consequent reduced accumulation of putrescine and cadaverine.
The use of systematic experimental designs allows to individuate the technological conditions suitable to keep the aminogenic microflora under control, thus reducing the risk of diamines production during traditional fermented food manufacture.
评估三种技术变量（发酵温度、添加到肉糊中的 NaCl 和葡萄糖）在干发酵香肠成熟过程中对二胺（尸胺、腐胺和组胺）积累和微生物变化的伴随影响。
根据实验设计调节变量，并获得预测数学模型。这些模型表明，无论应用条件如何，香肠的组胺含量都很低。相比之下，腐胺和尸胺的积累相当大，并受到三个变量的显著影响。微生物种群动态表明，随着葡萄糖浓度增加到 0.7 g kg(-1)，乳酸菌（LAB）和微球菌受到青睐，而肠杆菌科则受到 NaCl 浓度的负面影响，在较小程度上受到发酵温度的影响。
所得数据表明，在香肠成熟过程中，肠杆菌科的生长与尸胺和腐胺的积累之间存在关系。有利于 LAB 和微球菌的条件会导致肠杆菌科的生长减少，从而导致腐胺和尸胺的积累减少。
使用系统的实验设计可以确定适合控制产胺微生物的技术条件，从而降低传统发酵食品生产过程中产生二胺的风险。
