Publications

Authors:

Bover Cid, S; Torriani, Sandra; Gatto, Veronica; Tofalo, R; Suzzi, G; Belletti, N; Gardini, F.

Title:

Relationships between microbial population dynamics and putrescine and cadaverine accumulation during dry fermented sausage ripening

Year:

2009

Type of item:

Articolo in Rivista

Tipologia ANVUR:

Articolo su rivista

Language:

Inglese

Referee:

Sì

Name of journal:

Journal of Applied Microbiology

ISSN of journal:

1364-5072

N° Volume:

106

Number or Folder:

4

Page numbers:

1397-1407

Keyword:

cadaverine; dry fermented sausages; Enterobacteriaceae; lactic acid bacteria; microstaphylococci; putrescine

Short description of contents:

Aims: 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. Methods and Results: 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. Conclusions: 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. Significance and Impact of the Study: 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.

Product ID:

50876

Handle IRIS:

11562/333642

Deposited On:

July 6, 2012

Last Modified:

November 30, 2022

Bibliographic citation:

Bover Cid, S; Torriani, Sandra; Gatto, Veronica; Tofalo, R; Suzzi, G; Belletti, N; Gardini, F., Relationships between microbial population dynamics and putrescine and cadaverine accumulation during dry fermented sausage ripening «Journal of Applied Microbiology» , vol. 106 , n. 4 , 2009 , pp. 1397-1407

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