鲭鱼鱼肉中组胺菌的分离及其理化性质分析  

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

作　　者：陶志华[1] 张宏梅[1] 佐藤实[2] 

机构地区：[1]广东工业大学食品与生物工程系,广东广州510006 [2]日本东北大学农学研究科水产资源化学研究室

出　　处：《现代农业科技》2009年第19期331-332,共2页Modern Agricultural Science and Technology

摘　　要：利用组氨酸肉汤培养液,对鲭鱼鱼肉中的组胺生成菌进行筛选,然后通过生物化学和形态学实验,进而对组胺生成菌进行分析。结果表明:分离得到2株组胺菌,菌种Ⅰ在5～25℃的培养温度范围内,随温度升高,组胺生成量逐渐增加,在25℃组胺生成量最高,约2700mg/kg。菌种Ⅱ在20℃组胺生成量最高,约为2000mg/kg。依据2种组胺菌的特征和生理生化特征,分离菌可能分别属于摩尔摩根氏菌、嗜水性气单胞菌属。Histamine forming bacteria were screened using histidine broth media and then were analyzed through the biochemistry and the morphology experiment. The results showed that two histamine forming bacteria were isolated. Histamine increased gradually with temperature increasing in the sample inoculated with strain I which was stored at 5℃ to 25℃. It was detected at the most level of about 2 700mg/kg in the sample inoculated with strain I which was stored at 25℃. And Histamine was detected at the most level of about 2 000mg/kg in the sample with strain Ⅱ which was stored at 20℃. Based on the characteristics and the physiological and biochenmical properties ,the two histamine forming bacteria were likely to belong to Morganella and Aneromonas.

关 键 词：鲭鱼肉 组胺生成菌 生物化学 形态学 

分 类 号：Q936[生物学—微生物学]