Technological Parameters, Anti- Activity, Biogenic Amines Formation and Degradation Ability of Strains Isolated from Sheep-Fermented Sausage.

The aim of this work was to identify and characterize, from a technological and safety point of view, the lactic acid bacteria (LAB) isolated from traditional sheep-fermented sausage. First, LABs were identified then were screened for some technological parameters such as acidifying and growth ability, proteolytic and lipolytic activity and for antimicrobial activity. Finally, biogenic amine production and degradation abilities were also evaluated. This research reveals the predominance of () on LAB community. Almost all strains were active against strains (inhibition zone diameters > 1 cm). None of the tested strains were positive in histidine (A), lysine () and tyrosine () decarboxylase genes and only one ( PT9-2) was positive to the agmatine deiminase () gene. Furthermore, given the positive results of the (multi-copper oxidase) gene detection, all strains showed a potential degradation ability of biogenic amines.