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Production of histamine and tyramine was studied in lactic acid bacteria (LAB) used for starter cultures (13 strains), isolated from commercial starter preparations (four strains) and isolated from dry sausages (10 strains). The only amine-positive starter strain detected either with modified decarboxylation medium or with an HPLC method from MRS-broth was Lactobacillus brevis, traditionally used for bakery products. According to these in vitro results, the most common meat starter LABs in Finland can be regarded as safe with respect to histamine and tyramine production.