Carbohydrases

Sumner, James B.

doi:10.1016/b978-1-4832-3150-1.50010-x

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1999

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“…Sumner et al [5] reported that L. buchneri strains in culture produce histamine at levels 1 1-4070 nmol/mg, while L. brevis strains produce histamine at 1-6 nmol/ml. The amino acid decarboxylase activities of various Lactobacillus strains are different and influenced by the free histidine (substrate) concentration (Table 1).…”

Section: Introductionmentioning

confidence: 98%

The influence of starter culture selection on sauerkraut fermentation

Halász

Baráth

Holzapfel³

1999

Zeitschrift f�r Lebensmitteluntersuchung und -Forschung A

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The rate of pH decrease during cabbage fermentation and the biogenic amine content of sauerkraut could be positively influenced by the application of starter cultures. Fermentation temperature and salt concentration also have a significant effect on the process. In the selection of starter strain the biogenic amine production should be considered for histamine and also total amine production. Lactobacillus curvatus 2775 did not show any histamine synthesis and resulted in low total amine values on MRS medium. L. plantarum had a low but detectable histidine-decarboxylase activity but was also a low amine producer. Starter culture concentration should be in the range of 5!10 6 to2!10 7 / 100 g cabbage; for L. curvatus the lower value is preferable to avoid increased tyramine concentrations.

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Section: Introductionmentioning

confidence: 98%