秋刀鱼中组胺菌的分离与鉴定  

Isolation and Identification of Histamine Bacteria from Saury Fish

作　　者：陶志华[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》2012年第16期287-288,共2页Modern Agricultural Science and Technology

摘　　要：通过半海水寒天培养基及组胺酸肉汤选择性培养液,组胺的电泳分析技术,对秋刀鱼肉中的组胺生成菌进行筛选、理化分析和功能酶检测及细菌鉴定试剂盒API20E的分析试验,进而对秋刀鱼肉中的组胺菌进行分离鉴定。结果分离得到1株组胺生成菌,通过生化分析,此菌株为假单胞菌。此菌株在5～30℃的培养温度范围内,随温度升高,组胺生成量逐渐增加,在30℃有最高组胺生成量,约2 200mg/kg。In order to analyze the species of histamine forming bacteria（HFB）in Saury fish,isolation and identification of HFB in saury fish were performed by using histidine broth media to isolate strain,the enzymes and the physiological and biochemical assay,electrophoresis technique for histamine assay and the bacteria identification kit.The results showed that one HFB was isolated from saury fish,the strain was identified to be Pseudomonas spp based on biochemistry experiment and the morphology properties,bacteria identification kit.Histamine increased gradually with temperature increasing in the sample inoculated with this strain which stored at 5 ℃ to 30 ℃,it was detected at the most level of about 2200 mg/kg in the sample inoculated with the strain which stored at 30 ℃.

关 键 词：秋刀鱼 组胺生成菌 理化性质 形态学 分离 鉴定 

分 类 号：Q936[生物学—微生物学]