Liha töötlemine
Several papers have reported on the
(Shalaby 1996). Excessive consumption of ability of selected starter culture (L. sakei
these amines could cause nervous, gastric, CTC494) to greatly reduce BA accumulation
intestinal, and blood pressure problems in fermented sausages (Bover-Cid et al.
(Suzzi and Gardini 2003). Nowadays, 2001; González-Fernández et al. 2003). This
increasing attention is given to BA because negative-decarboxylate strain can decrease
of the growing number of consumers who are the pH quickly during the fermentation step
sensitive to them; in such people, the action and be predominant throughout the process,
of amine oxidases, the enzymes involved in thus preventing the growth of bacteria that
the detoxification of these substances, is defi- can produce BA.
cient (Suzzi and Gardini 2003). High levels The introduction of starter strains that
annaabi.ee 
