食品中常见微生物对氧化三甲胺代谢差异的研究

Difference in Trimethylamine Oxide Metabolism by Common Microorganisms in Food Products

分析6种食品中常见微生物(金黄色葡萄球菌、产气肠杆菌、粪肠球菌、大肠杆菌、单增李斯特菌、肠炎沙门氏菌)对含有氧化三甲胺(trimethylamine N-oxide,TMAO)培养基理化性质的影响,并根据微生物对TMAO的代谢利用情况,对这6种微生物进行分类;利用非抑制型离子色谱分析TMAO的分解产物,发现微生物可将TMAO分解为三甲胺(trimethylamine,TMA);最后通过绘制培养基不同理化指标(pH值、电导率、浊度、TMA质量浓度)随培养时间的变化曲线,证明TMA的生成会对培养基电导率和pH值产生影响,且不同类型的微生物对这种影响的作用差异显著。

Based on the metabolic utilization of trimethylamine oxide （TMAO）, six common food spoilage microorganisms （S. aureus, E. aerogenes, E. faecalis, E. coli, L. monocytogenes and S. enteritidis） were classified by analyzing their effects on physicochemical properties of PCA medium containing TMAO. Subsequently, TMAO metabolites were analyzed by using non-suppressed ion chromatography and identified mainly as trimethylamine, Finally, different physical and chemical indicators （pH, conductivity, turbidity and TMA content） of the culture medium were plotted against culture time. The generation of TMA can affect the conductivity and pH of the medium, and this effect has a significant difference depending on the bacterial species.