Effects of inoculating autochthonous starter cultures on biogenic amines accumulation of Chinese traditional fermented fish

The effects of three autochthonous starter cultures ( Lactobacillus plantarum 120, Saccharomyces cerevisiae 2018 and Staphylococcus xylosus 135) on biogenic amines ( BAs) accumulation in Chinese traditional fermented freshwater fish products (CTFPs) were studied. Some quality parameters of CTFPs, namely microbiological characteristics, alpha-amino nitrogen, trichloroacetic acid (TCA)-soluble peptides, protease activity, and free amino acids (FFAs) were also detected. No histamine accumulation was observed in each fermentation group. Putrescine and tyramine were the dominating BAs in CTFPs. Putrescine accumulation was significantly (p < 0.05) suppressed by inoculated with L. plantarum 120 and S. xylosus 135, and lowest tyramine content (363.15 mg/kg) was observed in sample inoculated with mixed starter cultures. Low levels of cadaverine (8.22-20.03 mg/kg), spermidine (6.60-8.11 mg/kg) and spermine (7.94-9.62 mg/kg) were observed in all groups at the end of the fermentation. Additionally, total BAs contents showed a significant (p < 0.05) correlation with protease activities and alpha-amino nitrogen contents.