The aim of this study was to evaluate the decarboxylase activity of coagulase-negative staphylococci (CNS) and lactic acid bacteria (LAB) involved in meat products fermentation, in order to characterize and select the strains most suitable to be used as safe starter cultures. Isolates were obtained from traditional Portuguese dry fermented meat sausages, identified by PCR and characterized according to their technological properties. Lactobacilli and enterococci were assessed for their bacteriocinogenic potential. Biogenic amines (BA) were screened by culture method and analyzed by RP-HPLC/UV. The screening method, compared with chromatographic analysis, was not reliable for CNS and LAB strains selection. Tyramine decarboxylase activity was present in CNS strains, with a slight production of amines. No other hazardous BA were produced. Among lactobacilli, moderate production of tyramine was related only to Lactobacillus curvatus, with some strains producing putrescine or 2-phenylethylamine. Enterococci were high and moderate producers of tyramine and 2-phenylethylamine, respectively. Staphylococcus xylosus, Staphylococcus equorum, and Staphylococcus carnosus, independent of their genetic and technological profiles and BA production, were adequate for use in meat products, according to the data. Lactobacillus plantarum and Lactobacillus sakei strains could also be selected for starters. PRACTICAL APPLICATION The selection of coagulase-negative staphylococci and lactic acid bacteria (LAB) isolates were based on their production of biogenic amines in order to avoid this potential hazard production in meat products. The most suitable isolates could be used as safe starter cultures in meat products industry. The staphylococci and LAB selected will achieve particular organoleptic characteristics in meat products and bioprotection from pathogens.

中文翻译：

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基于生物胺谱评估从葡萄牙干发酵香肠中分离的凝固酶阴性葡萄球菌和乳酸菌作为潜在起始剂

本研究旨在评估参与肉制品发酵的凝固酶阴性葡萄球菌 (CNS) 和乳酸菌 (LAB) 的脱羧酶活性，以表征和选择最适合用作安全发酵剂的菌株。分离物是从传统的葡萄牙干发酵肉香肠中获得的，通过 PCR 鉴定并根据其技术特性进行表征。评估了乳酸杆菌和肠球菌的细菌生成潜力。通过培养法筛选生物胺(BA)，并通过RP-HPLC/UV进行分析。与色谱分析相比，筛选方法对 CNS 和 LAB 菌株的选择不可靠。CNS 菌株中存在酪胺脱羧酶活性，并产生少量胺。没有产生其他有害的 BA。在乳杆菌中，酪胺的适度产生仅与弯曲乳杆菌有关，一些菌株产生腐胺或2-苯乙胺。肠球菌分别是酪胺和 2-苯乙胺的高和中度生产者。根据数据，木糖葡萄球菌、金黄色葡萄球菌和肉质葡萄球菌，无论其遗传和技术概况以及 BA 产量如何，都足以用于肉制品。也可以选择植物乳杆菌和清酒乳杆菌菌株作为起始物。实际应用 凝固酶阴性葡萄球菌和乳酸菌 (LAB) 分离物的选择基于其生物胺的产生，以避免在肉制品中产生这种潜在的危害。最合适的分离物可用作肉制品工业中的安全发酵剂。所选择的葡萄球菌和 LAB 将在肉制品中实现特定的感官特性和对病原体的生物保护。