Ansorena D, Montel M C, Rokka M, Talon R, Eerola S, Rizzo A, Raemaekers M, Demeyer D
Departmento de Bromatologı́a, Tecnologı́a de Alimentos y Toxicologı́a, Universidad de Navarra, Irunlarrea s/n, 31008 Pamplona, Spain.
Meat Sci. 2002 Jun;61(2):141-7. doi: 10.1016/s0309-1740(01)00174-7.
The biogenic amine contents, microbial counts and flora producing amines were investigated in four types of fermented sausages. Southern type European sausages (Italian and Belgian) showed higher tyramine and phenylethylamine values than northern type ones (Norwegian and Belgian). The spontaneous non-starter lactic acid bacteria could be responsible for the production of these amines in the Italian products, and the cocci Gram positive in the Belgian South ones. The Norwegian sausages showed the lowest total amine content of those studied. The two Belgian types were characterised by the highest putrescine contents, associated with high counts of Enterococcus. The production of amines in vitro by the starter cultures used in the manufacture of the sausages revealed that none of the Lactobacillus species produced any amines and only Kocuria varians and Staphylococcus carnosus showed phenylethylamine and tryptamine production. High correlations were found between the content of putrescine, histamine and cadaverine.
对四种发酵香肠的生物胺含量、微生物计数及产胺菌群进行了研究。欧洲南部型香肠（意大利和比利时）的酪胺和苯乙胺含量高于北部型（挪威和比利时）。意大利产品中，自发的非发酵剂乳酸菌可能是这些胺类产生的原因，而比利时南部产品中的革兰氏阳性球菌则是原因所在。挪威香肠的总胺含量在所研究的香肠中最低。两种比利时型香肠的腐胺含量最高，且与肠球菌数量较多有关。用于香肠制作的发酵剂培养物在体外产胺情况显示，没有任何乳酸杆菌种产生胺类，只有变异库克菌和肉葡萄球菌表现出能产生苯乙胺和色胺。腐胺、组胺和尸胺的含量之间存在高度相关性。
