Effect of Mixed Starters on Proteolysis and Formation of Biogenic Amines in Dry Fermented Mutton Sausages.

In this study, by comparing the four groups of sausages, namely, CO (without starter culture), LB (with ), LS (with 3X-2B + SZ-8), and LSS (with 3X-2B + SZ-8 + SZ-2), the effects of mixed starter cultures on physical-chemical quality, proteolysis, and biogenic amines (BAs) during fermentation and ripening were investigated. Inoculation of the mixed starter cultures increased the number of lactic acid bacteria and staphylococci in sausages during fermentation and ripening for 0 to 5 days. The 3X-2B + SZ-8 + SZ-2 mixed starter accelerated the rate of acid production and water activity reduction of sausages and improved the redness value.