四川泡菜产生物胺细菌的筛选及产胺能力验证

Screening of Amine-producing Bacteria from Sichuan Pickles and Verification of Amine-producing Ability

以四川工业泡菜和家庭泡菜为研究对象,分析其一般理化性质、微生物数量及生物胺含量,并对产生物胺细菌进行筛选及产胺能力验证。结果表明,四川工业泡菜的盐度较高,为(11.15±0.11) mg/kg,菌落总数及乳酸菌总数较低,家庭泡菜的pH较低,总酸含量较高,分别为(3.55±0.04),(1.30±0) g/100 g。腐胺、尸胺、组胺、酪胺为四川泡菜主要的生物胺,含量均超过100 mg/kg,且在四川工业泡菜中,尸胺含量高达(349.43±13.23) mg/kg。从四川泡菜中筛选出11株产生物胺的细菌,经鉴定分别为解鸟氨酸拉乌尔菌( Raoultella ornithinolytica)、弗氏柠檬酸杆菌(Citrobacter freundii)、特基拉芽孢杆菌(Bacillus tequilensis)、阿耶波多氏芽孢杆菌(Bacillus aryabhattai),其中R.ornithinolytica 含有赖氨酸脱羧酶cacd基因和组氨酸脱羧酶hdc基因,且回接培养基验证了其具有尸胺和组胺形成能力,48 h尸胺形成量高达(766.67±2.17) mg/L,可能是四川工业泡菜尸胺含量较高的原因。文章研究结果可为四川泡菜生物胺含量的调控提供参考。

Take Sichuan industrial pickles and family pickles as the research objects, the general physical and chemical properties, microbial quantity and biogenic amine content are analyzed, and the biogenic amine- producing bacteria are screened and their amino-producing ability is verified. The results show that the higher the salinity of Sichuan industrial pickles of (11.15±0.11) mg/kg, the lower the total number of colonies and lactic acid bacteria, the pH of family pickles is lower, and the total acid content is higher, which is (3.55±0.04),(1.30±0) g/100 g respectively. Putrescine, cadaverine, histamine and tyramine are the main biogenic amines in Sichuan pickles, the content is all more than 100 mg/kg. In Sichuan industrial pickles, the content of cadaverine is as high as (349.43± 13.23) mg/kg. Eleven strains of amine-producing bacteria are screened from Sichuan pickles, and identified as Raoultella ornithinolytica, Citrobacter freundii, Bacillus tequilensis and Bacillus aryabhattai , among which, R. ornithinolytica contains lysine decarboxylase cacd gene and histidine decarboxylase hdc gene, and its ability to form cadaverines and histamines is verified by the back culture medium. The cadaverine formation amount reaches (766.67±2.17) mg/L at 48 h,which may be the reason for high cadaverine content in Sichuan industrial pickles.The research results can provide reference for the regulation of biogenic amines in Sichuan pickles.