摘要
对乳杆菌(米酒乳杆菌和戊糖乳杆菌)和片球菌(戊糖片球菌和小片球菌)在发酵香肠中生物胺的生成量进行了分析.结果表明,供试乳杆菌和片球菌均能产生0.83-8.41 mg/kg不等量的组胺、尸胺、腐胺、酪胺、亚精胺和精胺,但都不产生色胺,产品中的生物胺生成量表现出明显的菌株效应.采用复配菌种(片球菌+葡萄球菌)发酵可以明显降低香肠中组胺、尸胺、腐胺和酪胺,总生物胺的含量从28.21 mg/kg降至17.93 mg/kg.
The biogenic amines＇ content in fermented sausage with Lactobacillus （ L. sake 54 and L. pentosus R1 ） and Pediococcus （ P. pentosaceus I9 and P. parvus M7 ） was reported. The results indicated that all tested strains could produce 0. 83- 8. 41 mg/kg of tyramine, putrescine, cadaverine, histamine, spermine and spermidine, but none of them could produce tryptophan-amine in sausage fermentation, the biogenic amines＇ content in sausage was dependent on strain obviously. With the coculture starter （P. pentosaceus I9 and Staphylococcus xylosus I2）, both the total biogenic amine （from 28. 21 mg/kg to 17.93 mg/kg） and the content of histamine, cadaverine, putrescine and tyramine were decreased significantly.
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2007年第1期82-84,共3页
Journal of Henan University of Technology：Natural Science Edition
基金
国家"十五"科技攻关项目(2001BA501A04)
关键词
生物胺
乳酸菌
菌株效应
发酵香肠
biogenic amines
lactic acid bacteria
strain effect
fermented sausage
