CHANGES IN COUNTS OF MICROORGANISMS AND BIOGENIC AMINES PRODUCTION DURING THE MANUFACTURE OF FERMENTED SAUSAGES POLIČAN

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October – November 2012, vol. 2, no. 2
pages: 667-683
Article type: Microbiology of Microbiology
Abstract: Poličan is classic raw fermented sausage with low acidity. Dry fermented sausages Poličan were used for the analysis and drawn once a week during production from ripening chambers of meat-packing plants. Those sausages ripened for 35 days under controlled temperature and humidity conditions. The aim of this article is to evaluate microorganisms accompanying ripening of fermented sausages Poličan and characterize relationships between activity of microorganisms and content of biogenic amines. Lactic acid bacteria are the most important group of microorganisms. Their counts are relatively high already at the beginning of ripening - about 106 CFU.g-1. During the first week of ripening, their numbers increased to 107 CFU.g-1 and has not changed much further. Due to the minimal counts of coliform bacteria and micromycetes at the end of ripening, both series of these products can be considered as good and safe. In freshly made sausages, the amount of biogenic amines was low. Spermidine, spermine and tyramine were quantitatively the most important. During ripening, the content of biogenic amines was increasing. Significant difference in biogenic amines between I. and II. series was found only for tyramine which was detected in difference exceeding 100 mg.kg-1 at the end of ripening. Sausages from II. series with high levels of tyramine may present a risk for sensitive individuals. Due to low levels of biogenic amines, other samples may be regarded as unproblematic.
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