Liha töötlemine
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).
erine, putrescine, spermidine, histamine, The use of starter cultures with negative
phenethylamine, agmatine, and tyramine, is decarboxylase activity was shown to prevent
a health concern because their biological the growth of biogenic amine producers and
effect can lead to toxicological symptoms, lead to end products nearly free of BA, as
such as pseudo-allergic reactions, histaminic long as the raw material was of sufficient
intoxication, and interaction with drugs quality. Several papers have reported on the
(Shalaby 1996)
annaabi.ee 
