Control of biogenic amines in dry sausages inoculated with dairy-originated bacteriocinogenic enterococcus faecalis ef-101

Abstract

In this study, the dairy-originated bacteriocinogenic Enterococcus faecalis EF-101 strain was implemented in traditionally smoked Croatian home-made dry fermented sausages. During ripening, microbiological and physicochemical changes were observed, and the biogenic amines were monitored. The Enterococcus faecalis EF-101 count remained constant during the sausage ripening (105 CFU/g). There was no positive correlation of enterococci counts with cadaverine, histamine, tyramine, biogenic amines index, or total biogenic amines content in the sausages with added E. faecalis. The histamine and tyramine content correlated moderately with the lactic acid bacteria count in the control sausages. The total biogenic amines content was significantly higher (P<0.05) in the experimental sausages, however only on day 14 of ripening. The bacteriocinogenic strain of E. faecalis EF-101 reduced the histamine and cadaverine content, probably by reducing the aminogenic lactic acid bacteria population.