Journal
JOURNAL OF FUNCTIONAL FOODS
Volume 52, Issue -, Pages 424-429Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.jff.2018.11.033
Keywords
Different starter cultures; Biogenic amine; Mutagenicity; Oxidative stress; Neuroprotective activity
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Funding
- Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries (IPET) through High Value-added Food Technology Development Program - Ministry of Agriculture, Food and Rural Affairs (MARFA), Republic of Korea [118039-03-1-WT031]
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Five fermented sausage groups were produced (fermented sausages (FS) produced without starter culture (natural fermentation), control; FS produced with commercial starter culture Almi7 (TM) (Staphylococcus carnosus and Lactobacillus sakei), Tl; FS produced with Enterococcus thailandicus, T2; FS produced with Enterococcus faecalis, T3; FS produced with E. thailandicus and E. faecalis, T4), and they were analyzed for biogenic amine concentrations, mutagenicity, oxidative stress, and neuroprotective activity. Among the biogenic amines, only cadaverine was present in all fermented sausages, and the combined starter culture of E. thailandicus and E. faecalis (T4) produced the lowest biogenic amine concentrations. Sausages fermented by E. faecalis (T3) alone showed the lowest mutagenicity. Sausages fermented by E. thailandicus and E. faecalis (T4) showed the lowest oxidative stress and highest neuroprotective activity. Finally, the combined starter culture of E. thailandicus and E. faecalis would be optimum for producing fermented sausage regarding biogenic amine concentrations, oxidative stress, and neuroprotective activity.
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