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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2019.1
- 수록면
- 877 - 887 (11page)
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초록· 키워드
오류제보하기
This study was performed to determine changes in mutagenicity and biogenic amine concentrations in sausages fermented with six different starter cultures treated with vitamins C and E. Six different types of fermented sausages with different combination of starter cultures were manufactured. T1, Pediococcus acidilactici; T2, P. pentosaceus and Staphylococcus carnosus; T3, S. carnosus, S. xylosus, Debaryomyces hansenii, Lactobacillus curvatus, and P. pentosaceus; T4, S. carnosus and L. sakei; T5, S. xylosus and L. plantarum; and T6, Penicillium nalgiovensis. After treatment with vitamins C and E in fermented sausages, changes in mutagenicity and biogenic amine concentrations were measured. The sausages fermented with Staphylococcus xylosus and Lactobacillus plantarum starter cultures showed the most effective antimutagenic activity (p<0.05). The mutagenicity was further decreased in the sausages treated with vitamins C and E (p<0.05), regardless of the starter cultures. The use of Pediococcus acidilactici, S. xylosus, L. plantarum, and Penicillium nalgiovensis as starter cultures was effective in decreasing biogenic amine concentrations (p<0.05). In addition, vitamin E was more effective in decreasing the biogenic amine concentrations than vitamin C. In conclusion, we recommend the use of S. xylosus and L. plantarum as starter cultures, in addition to the use of vitamins C and E, to reduce the potential risk of meat mutagens in fermented sausages.
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참고문헌 (43)
참고문헌 신청
Badolo L / 1998 / Synthesis and cytotoxicity studies of new analogues of polyamines / Die Pharmazie 53:15~19
Bardocz S / 1995 / Polyamines in food and their consequences for food quality and human health / Trends Food Sci Technol 6:341~346
Bhattacharya RK / 1987 / Modifying role of dietary factors on the mutagenicity of aflatoxin B1 : In vitro effect of vitamins / Mutat Res Genet Toxicol 188:121~128
Bover-Cid S / 2000 / Mixed starter cultures to control biogenic amine production in dry fermented sausages / J Food Protect 63:1556~1562
Bover-Cid S / 2001 / Effect of the interaction between a low tyramine-producing Lactobacillus and proteolytic staphylococci on biogenic amine production during ripening and storage of dry sausages / Int J Food Microbiol 65:113~123
Bardocz S / 1995 / Polyamines in food and their consequences for food quality and human health / Trends Food Sci Technol 6:341~346
Bhattacharya RK / 1987 / Modifying role of dietary factors on the mutagenicity of aflatoxin B1 : In vitro effect of vitamins / Mutat Res Genet Toxicol 188:121~128
Bover-Cid S / 2000 / Mixed starter cultures to control biogenic amine production in dry fermented sausages / J Food Protect 63:1556~1562
Bover-Cid S / 2001 / Effect of the interaction between a low tyramine-producing Lactobacillus and proteolytic staphylococci on biogenic amine production during ripening and storage of dry sausages / Int J Food Microbiol 65:113~123
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