Liha töötlemine
acid decarboxylase activity, and favorable acidic environmental conditions.
conditions (temperature and pH) for growth The final BA contents in fermented sau-
and decarboxylation. The large quantities of sages depend on the microbial composition
protein present and the proteolytic activity of meat used as raw material, but also on the
found during the ripening of meat products type and activity of the starter culture inocu-
provide the precursors for later decarboxyl- lated. Most strains of L. curvatus, one of the
ase reactions performed by both starter cul- main species used as a starter in sausage pro-
tures and wild microbiota (Suzzi and Gardini duction, are associated with high BA produc-
2003; Komprda et al. 2004). The presence in tion (Bover-Cid and Holzapfel 1999; Pereira
food of biogenic amines (BA), such as cadav- et al. 2001).
annaabi.ee 
