Abstract: Tyramine is a biogenic amine formed by decarboxylation from its precursor tyrosine. Excessive intake of tyramine from foods can lead to headache, high blood pressure and other health problems. Tyramine is easily formed and accumulated in fermented meat products because they are rich in protein, and a complex microbial flora and a large amount of tyrosine are formed during fermentation. Using starter cultures that cannot produce tyramine or can degrade it is a novel method to reduce tyramine contents in fermented meat products. In this paper, we review the formation of tyramine in fermented meat products and the factors influencing it, with focus on the types and characteristics of starter cultures for fermented meat products and their inhibitory effect and mechanism on the formation of tyramine. This review provides theoretical evidence that starter cultures can inhibit the formation and accumulation of tyramine in fermented foods thus improving their safety.

Key words: fermented meat products; starter cultures; tyramine; mechanism