"NL - Nizozemsko" . . . . "Biogenic amine content in dry fermented sausages as influenced by a producer, spice mix, starter culture, sausage diameter and time of ripening" . . "RIV/62156489:43210/09:00143280" . "305151" . "enterococci; putrescine; food safety; tyramine; polyamines; lactic acid bacteria"@en . "RIV/62156489:43210/09:00143280!RIV10-MSM-43210___" . "3"^^ . . "Sixteen types of dry fermented sausages were commercially produced as combinations of two producers (designated K and R), two starter cultures (Pediococcus pentosaceus, C; Lactobacillus curvatus + Staphylococcus carnosus, F), two spicing mixtures (H; P) and two casing diameters (4.5 cm, T; 7 cm, W), and were sampled at days zero, 14, 28 (end of ripening), 49, 70, 91 and 112 (samples were stored at 15 \u00B0C and relative humidity of 70 % between days 28 and 112). Tyramine and putrescine content (Y, mg kg-1) increased (P<0.01) with increasing time of ripening/storage (X, days): Y = 52.0 + 5.19X -- 0.0275X2 (R2 = 0.60) and Y = 37.0 + 3.45X -- 0.0192X2 (R2 =0.23), respectively. Smaller diameter (T), spice mix containing red pepper (P) and starter culture C decreased (P<0.05) both tyramine and putrescine content in the sausages as compared to the W, H and F counterparts, respectively; content of both amines was lower (P<0.05) in the K-sausages than in the R-sausages. Tyramine content in the sausages a"@en . . "3"^^ . "[92AF8D76DE79]" . . . . . "83" . . "Biogenic amine content in dry fermented sausages as influenced by a producer, spice mix, starter culture, sausage diameter and time of ripening"@en . . . . "9"^^ . . "43210" . . . "Sixteen types of dry fermented sausages were commercially produced as combinations of two producers (designated K and R), two starter cultures (Pediococcus pentosaceus, C; Lactobacillus curvatus + Staphylococcus carnosus, F), two spicing mixtures (H; P) and two casing diameters (4.5 cm, T; 7 cm, W), and were sampled at days zero, 14, 28 (end of ripening), 49, 70, 91 and 112 (samples were stored at 15 \u00B0C and relative humidity of 70 % between days 28 and 112). Tyramine and putrescine content (Y, mg kg-1) increased (P<0.01) with increasing time of ripening/storage (X, days): Y = 52.0 + 5.19X -- 0.0275X2 (R2 = 0.60) and Y = 37.0 + 3.45X -- 0.0192X2 (R2 =0.23), respectively. Smaller diameter (T), spice mix containing red pepper (P) and starter culture C decreased (P<0.05) both tyramine and putrescine content in the sausages as compared to the W, H and F counterparts, respectively; content of both amines was lower (P<0.05) in the K-sausages than in the R-sausages. Tyramine content in the sausages a" . . "3" . "Biogenic amine content in dry fermented sausages as influenced by a producer, spice mix, starter culture, sausage diameter and time of ripening"@en . "Biogenic amine content in dry fermented sausages as influenced by a producer, spice mix, starter culture, sausage diameter and time of ripening" . "Meat science" . . . "0309-1740" . "Dohnal, Vlastimil" . "Sl\u00E1dkov\u00E1, Pavla" . "Z(MSM 432100001)" . "Komprda, Tom\u00E1\u0161" .