摘要：The biogenic amines (BAs), water activity, pH, thiobarbituric acid‐reactive substances (TBARS), and nitrite were, respectively, tested in dry fermented sausage with starter cultures (37x‐6 Lactobacillus plantarum , x3‐3b L. plantarum , 30x‐11 Staphylococcus pentosans , and 37x‐8 S . pentosans ), during storage of room temperature (20°C) and refrigeration storage (4°C). Tryptamine (TRM), 2‐phenylethylamine (PHE), putrescine (PUT), cadaverine (CAD), histamine (HIM), and tyramine (TYM) contents of all samples were increased storage at 20°C, and the content of TRM, PUT, CAD, and HIM of all samples storage at 20°C was higher than that storage at 4°C after 42 days. The content of BA with 37x‐6, x3‐3b, and 37x‐8 was obviously decreased at 4°C storage. The storage temperature has a significant effect on BA content ( p < .05) for TYM and other BAs tested. Finally, x3‐3b, 37x‐6, and 37x‐8 should be used to produce fermented sausages on the basis of the concentration of BAs.
