休闲发酵色拉米中生物胺的测定与分析  

Analysis of strain effect on biogenic amine content in leisure fermented salami

作　　者：张志伟[1] 李明静 刘贯勇[2] 

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100 [2]河南双汇集团技术中心,漯河462000

出　　处：《肉类工业》2006年第9期31-33,共3页Meat Industry

基　　金：河南省杰出青年科学基金资助项目;"十五"国家科技攻关计划项目(2001BA501A11)

摘　　要：人体摄入过多的生物胺时会出现许多不良反应,本实验对乳杆菌(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)在休闲发酵色拉米中生物胺的生成量进行了测定与分析。结果表明:供试乳杆菌和片球菌均能产生不等量的组胺、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、腐胺和酪胺以及总生物胺的含量。When too much biogenic amine was taken into human body, there will be several adverse reactions. The amounts of some biogenic amines in the leisure fermented salami with different strains were detected and analyzed in the experiment. The results were revealed that both Lactobacillus strains and Pediococcus strains oould produce histamine, putrescine and cadaverine, tyramine, sperrnidine and spermine at different levels, but no tryptamine. The amount of the biogenic amine has an obvious strain effect. When the multiple strains （Pediococcus spp. and Staphylococcus spp. ） were applied, the amount of histamine, putrescine and adaverine, tyramine and the total amount of biogenic amine were reduced in the leisure fermented salami.

关 键 词：生物胺 乳酸菌 菌株效应 休闲发酵色拉米 

分 类 号：TS251.7[轻工技术与工程—农产品加工及贮藏工程]