Klapsis E., Printezis S.

This research mediates the possibility of production of biogenic amines and mainly of histamine in concrete moments during the ripening period of a sort of sausage. In the scope of our experiments, was mediated the possibility of production of the maximum and the minimum percentage of histamine during of the ripening period, that is to say the capacity of the microorganisms to produce decarboxyate enzymes, as well as the factors which affect this production. The quantitative definition of the histamine which has been produced, was carried out using a spectrofluorometer Perkin-Elmer model LS-2.