腌鱼中产生物胺菌株的筛选、鉴定及其特性研究

Screening,Identification and Characteristics of Biogenic Amines Producing Strains in Salted Fish

腌鱼中微生物脱羧产生的组胺等生物胺对人体有害,控制腌鱼中生物胺的含量是食品安全领域的重要课题。本文以不同腌鱼为原料,使用生物胺显色培养基、氨基酸脱羧酶培养基从中筛选获得25株产生物胺菌株,经鉴定为8个不同属,包括肠杆菌属、不动杆菌属、产气单胞菌属、摩根氏菌属、肥杆菌属、希瓦氏菌属、普罗威登斯菌属和嗜盐单胞菌属。在此基础上,进一步研究盐度及pH值对6株脱羧能力较强菌株生长及其产生物胺能力的影响。本研究结果可为控制腌鱼制品中微生物生长,降低生物胺积累提供理论参考。

Biogenic amines(BAs)produced by the microbes in salted fish are harmful to humans.Therefore,the control of BAs in salted fish is an important issue in the field of food safety.In this study,BAs-producing strains were screened from salted fish products.Twenty-five BAs-producing strains was screened by the chromogenic medium and amino acid decarboxylase medium.Eight different genera of BAs-producing strains were identified,including Enterobacter sp.,Acinetobacter sp.,Aeromonas sp.,Morganella sp.,Obesumbacterium sp.,Shewanella sp.,Providencia sp.and Halomonas sp.Six strains with strong decarboxylation ability were selected to further evaluate the effects of salinity and pH on the growth of strains and their BAs-producing ability.This study provides information for reducing accumulation of BAs in salted fish products.