摘要
以猪肉风干肠为研究对象,筛选鉴定产生物胺的微生物,并研究其产生物胺特性,以期对风干肠生物胺的控制技术提供试验依据。采用双层选择培养基显色法筛选产生物胺的菌落,并通过氨基酸脱羧酶试验确认产胺菌,采用全自动微生物生化鉴定仪进行菌种鉴定,并用高效液相色谱法分析不同菌种产生物胺的种类和能力。研究中筛选出两株产胺菌分别为大肠杆菌和克氏耶尔森菌,其中大肠杆菌主要产色胺、苯乙胺、腐胺、尸胺、酪胺,总产胺量为123.11μg/m L,尸胺产量最高为69.35μg/m L;克氏耶尔森菌主要产腐胺、酪胺,总产胺量为36.70μg/m L,酪胺产量最高为34.44μg/m L。
In order to reduce the content of biogenic amines of dry sausage, we isolated biogenic amines productive strains from dry sausage and studied their biogenic amine formation characteristics. Bacteria strains were screened by twolayer selection medium, and we used amino acid decarboxylase testto confirm the amine producing characteristics of the selected stains. Then the two biogenic amines productive strains were identified by automatic microorganism biochemistry instrument. And high performance liquid chromatography(HPLC) methodwas used to examine biogenic amine species and contents produced by each bacteria species. The identified strains were Escherichia coli and Yersinia kristensenii. Escherichia coli could produce tryptamine, phenylethylamine, putrescine, cadaverineand tyramine, the total biogenic amine content was 123.11 μg/m L, cadaverine showed the heighted production(69.35 μg/m L). Yersinia kristensenii mainly produced tyramine, histamine, spermine, the total content of biogenic amines produced was 36.70 μg/m L, tyramine was34.44 μg/m L.
作者
李素
赵冰
张顺亮
周慧敏
潘晓倩
任双
李家鹏
陈文华
王守伟
Li Su;Zhao Bing;Zhang Shunliang;Zhou Huimin;Pan Xiaoqian;Ren Shuang;Li Jiapeng;Chen Wenhua;Wang Shouwei(Beijing Academy of Food Science, China Meat Research Center, Beijing Key Laboratory of Meat Processing Technology, Beijing 100068)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2018年第1期257-263,共7页
Journal of Chinese Institute Of Food Science and Technology
基金
"十三五"国家重点研发计划项目(2017YFD0400105)
北京市自然科学基金-青年基金项目(6164035)
关键词
风干肠
生物胺
细菌鉴定
高效液相色谱
产胺特性
氨基酸脱羧酶
dry sausage
biogenic amines
bacterial identification
high performance liquid chromatography
amine formation characteristics
amino acid decarboxylase