金枪鱼肉中组胺菌的分离及其理化性质分析

Isolation of Histamine Forming Bacteria from Tuna Fish and the Analysis of the Physiological and Biochemical Characteristics

目的：对金枪鱼肉中的组胺生成菌进行生化实验和功能酶检测,进而对鱼肉中组胺菌的存在提供可参考数据。方法：利用组氨酸肉汤培养液,对金枪鱼肉中的组胺生成菌进行筛选,然后通过生物化学实验和形态学实验,进而对组胺生成菌进行分析。结果：分离得到2株组胺菌,菌种Ⅰ在5℃~30℃的培养温度范围内,随温度升高,组胺生成量逐渐增加,在30℃有最高组胺生成量,约2 700ppm。菌种Ⅱ在25℃有组胺最高生成量约为2 400ppm。结论：依据两种组胺菌的特征和生理生化特征,分离菌可能分别属于弧菌属、埃希氏菌属。

Objective： Detecting the enzymes and the physiological and biochemical experiments of the isolates to ensure histamine forming bacteria from tuna fish.Method： Using histidine broth media,histamine forming bacteria were screened.Then histamine forming bacteria were analyzed through the biochemistry experiment and the morphology experiment.Result： Two histamine forming bacteria were isolated.Histamine increases gradually with temperature increase in the sample inoculated with strainⅠwhich stored at 5℃ to 30℃,it was detected at the most level of about 2700ppm in the sample inoculated with strainⅠwhich stored at 30℃.And Histamine was detected at the most level of about 2400ppm in the sample with strainⅡwhich stored at 25℃.Conclusion： Based on the biochemistry experiment and the morphology properties,the two histamine forming bacteria were likely to belong to Vibrio and Enterobacteriaceae.So,some important data would be referred to ensure histamine forming bacteria.