Biogenic amine inhibition and quality protection of Harbin dry sausages by inoculation with Staphylococcus xylosus and Lactobacillus plantarum

This study was conducted to evaluate the effects of inoculation with Staphylococcus xylosus, Lactobacillus plantarum, or a mixture of strains (L. plantarum + S. xylosus) on the formation of biogenic amines (BAs) and quality characteristics in Harbin dry sausage. Microbial analysis shows that total aerobic bacteria and lactic acid bacteria (LAB) counts were higher in the inoculated sausages, especially in those inoculated with a mixture of...