Abstract: In order to evaluate the potential of applying lactic acid bacteria to inhibit the formation of N-nitrosamines during sausage fermentation for improved food safety, four commercial mixed cultures: SHI-59 (Staphylococcus xylosus + S. pentosus + Lactobacillus plantarum), WBX-43 (S. bovis + S. xylose), PRO-MIX5 (S. xylosus + L. sake + L. plantarum), and VBM-60 (S. xylosus + S. pentosus + Lactobacillus) , as well as three pure strains: L. curvatus (Lc), L. pentosus, and L. sake were inoculated into salted sausage fillings at 107 CFU/g, separately. Fermentation was conducted at 35 ℃ after stuffing and filling. At 12, 16, 20, and 24 h, samples were collected to determine the number of lactic acid bacteria. Fermented sausages were by cooking (drying, cooking, smoking, and roasting) each sample, and their sensory quality indicators, pH, and the contents of nitrite, nitrate, 8 biogenic amines and 9 N-nitrosamines were determined. The results showed that the performance of PRO-MIX5 was particularly outstanding. After 12 h of fermentation, the content of nitrite residue was significantly reduced (7.58 mg/kg), the total amount of nine N-nitrosamines was as low as 8.68 μg/kg, and N-nitrosodimethylamine content (2.91 μg/kg) was below the national standard limit. There was no significant increase in the levels of the eight biogenic amines as compared to the control group (P > 0.05). The product had a slightly sour and fermented taste. Besides, Lc could also significantly reduce the total amount of N-nitrosamines to 9.46 μg/kg, but was not effective in reducing nitrite residues (47.73 mg/kg), and increased significantly the total content of biogenic amines. In summary, the commercial starter PRO-MIX5 has the potential to effectively improve the safe of fermented meat products.

Key words: sausage, Lactobacillus fermentation, sodium nitrite, biogenic amines, N-nitrosamines