海鲈鱼腌制过程中产胺菌的分离筛选与生物学特性研究

Study on isolation and biological characteristics of biogenic amine-forming bacteria during the pickled processing of Japanese Sea Bass

为探明海鲈腌制加工过程生物胺产生菌的菌相,通过生物胺对培养基进行初筛,采用高效液相色谱进行分析以,并通过VITEK 2菌种鉴定系统,对海鲈腌制加工过程中的产胺菌进行分离鉴定,研究了温度、p H和Na Cl浓度对产胺量较高的菌株生长和产胺能力的影响。结果表明,海鲈腌制加工过程中不仅存在假单胞菌（Pseudomonas）、弧菌（Vibrio）以及葡萄球菌（Staphylococcus）等常见的产胺菌,而且还分离到新的产胺菌——麻疹孪生球菌（Gemella morbillorum）、琼氏不动杆菌（Acinetobacter junii）、皮氏罗尔斯顿菌（Ralstonia pickettii）和格氏乳球菌（Lactococcus garvieae）。这些生物胺产生菌生长和产胺的最适温度是30℃,p H值对其影响不大,具有较高的耐盐性,100~200 g/L的食盐质量浓度可以抑制产胺菌的生长,100 g/L的食盐质量浓度下可以抑制组胺的产生,但200 g/L的食盐才可以抑制腐胺、尸胺和酪胺的形成。

In order to explore the bacterial analysis during the pickled processing of Japanese Sea Bass,biogenic amine-forming bacteria during that processing were isolated and identified by primary screening with biogenic amineforming bacteria isolation agar,high performance liquid chromatography analysis and VITEK 2 strain identification system. Effects of temperature,p H and salt concentration on growth and biogenic amine production of strains producing higher biogenic amine were studied. The results showed that not only existed common biogenic amine-forming bacteria such as Pseudomonas,Vibrio and Staphylococcus were existed in the Japanese Sea Bass during the pickled processing,but also new strains including Gemella morbillorum,Acinetobacter junii,Ralstonia pickettii and Lactococcus garvieae were isolated. The optimal growing temperature for production of biogenic amine in biogenic amine-forming bacteria were 30 ℃. The effect of p H was little on biogenic amine production of strains. These strains could tolerate relatively high salt concentration. 100 ~ 200 g / L salt concentration could inhibit the growth of biogenic amine-forming bacteria. 100 g / L salt concentration could inhibit the production of histamine. Furthermore,200 g / L salt concentration could inhibit the production of putrescine,cadaverine,tyramine.