Evaluation of starter cultures for biogenic amine formation and microbial quality in reduced-salt fermented rainbow trout sausages
Main Article Content
Keywords
biogenic amines, fermentation, low salt products, lactic acid bacteria, starter culture, rainbow trout sausage
Abstract
In this study, the effects of Lactobacillus sakei subsp. sakei, Staphylococcus xylosus, and Pediococcus pentosaceus starter cultures on biogenic amine formation and overall product quality in reduced-salt fermented fish sausages were evaluated. Six experimental groups were prepared: two control groups containing 2.5% and 1.5% salt, and four treatment groups inoculated at a level of 10⁷ CFU/g with single or mixed cultures (L. sakei subsp. sakei, S. xylosus, P. pentosaceus, and a mixed culture). In all inoculated groups, the salt content was reduced to 1.5%. Samples were analyzed on days 0, 3, and 6 to determine biogenic amine levels, physicochemical properties, and microbial quality. Compared with the controls, reduced-salt sausages inoculated with starter cultures exhibited lower pH, thiobarbituric acid reactive substances values and reduced biogenic amine accumulation. Sensory analysis revealed that the addition of starter cultures, particularly P. pentosaceus and the mixed culture, significantly improved aroma attributes and increased overall product acceptability. Notably, production of histamine, putrescine, cadaverine, spermine, and spermidine was significantly suppressed in sausages inoculated with P. pen-tosaceus. The findings demonstrate that the use of starter cultures in reduced-salt fermented fish sausages effectively inhibits Enterobacteriaceae growth and improves sensory quality, with P. pentosaceus showing the most pronounced beneficial effects. It is recommended that future studies investigate the use of different fish species and evaluate longer fermentation and storage periods to more comprehensively elucidate the sustainable techno-logical and safety-related effects of starter cultures in reduced-salt fermented products.
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Öztürk, F. ., Gündüz, H., & Gündüz, F. (2026). Evaluation of starter cultures for biogenic amine formation and microbial quality in reduced-salt fermented rainbow trout sausages. Italian Journal of Food Science, 38(2), 41–55. https://doi.org/10.15586/ijfs.v38i2.3321
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Öztürk, F. ., Gündüz, H., & Gündüz, F. (2026). Evaluation of starter cultures for biogenic amine formation and microbial quality in reduced-salt fermented rainbow trout sausages. Italian Journal of Food Science, 38(2), 41–55. https://doi.org/10.15586/ijfs.v38i2.3321