Potential of starter culture to reduce biogenic amines accumulation in som-fug, a Thai traditional fermented fish sausage
Potential of starter culture to reduce biogenic amines accumulation in som-fug, a Thai traditional fermented fish sausage / Jirasak Kongkiattikajorn
p. 186-194 ; 28 cm
수록자료: Journal of ethnic foods. Korea foods research institute. Vol.2 No.4(2015 Dec.), p. 186-194 2:4<186 ISSN 2352-6181 저자: Jirasak Kongkiattikajorn, Division of Biochemical Technology, School of Bioresources and Technology, King Mongkut's University of Technology
This study assessed the effects of starter cultures (Lactobacillus sakei KM5474 and Lactobacillus plantarum KM1450) on the accumulation of biogenic amines (BAs) in Thai traditional fermented fish sausage. BAs formation (cadaverine, putrescine, histamine, tryptamine, phenylethylamine, and tyramine) was significantly higher in som-fug fermentation without starter culture. Accumulation of these BAs in som-fug could reduce significantly by the incubation with of L. sakei KM5474 and L. plantarum KM1450. The influence of the availability of free amino acids (FAAs) on BA formation during the fermentation of som-fug with and without starter culture was also investigated. The significant differences in the amount of some FAAs among batches would be partially attributed to the distinct proteolytic and BAs accumulation of specific microbiota of each batch. In general, amounts of FAA were related with their corresponding BAs. In batch control of the availability of practically all FAA precursors, BA formation could be observed. The formation of some BAs (histamine, putrescine, cadaverine, and phenylethylamine) occurring in batch control was related to the amounts of FAA precursors (histidine, arginine, lysine, and phenylalanine). Starter culture L. plantarum KM1450 was more efficient in reducing BA accumulation in som-fug than that of starter culture L. sakei KM5474, while mixed starter cultures of L. sakei KM5474 and L. plantarum KM1450 showed the highest effectiveness in reducing BA accumulation during som-fug fermentation compared with the sample sausage without starter culture or with monostarter culture.