1株奥默柯达酵母对鱼露中生物胺的降解特性  

Effect of Omer Kodak Yeast on the Degrading of Biogenic Amine in Fish Sauce

作　　者：王挥[1] 付湘晋[1] 吴伟[1] 吴跃[1] 任佳丽[1] 林亲录[1] 李忠海[1] 

机构地区：[1]中南林业科技大学食品科学与工程学院,长沙410004

出　　处：《中国食品学报》2014年第8期137-141,共5页Journal of Chinese Institute Of Food Science and Technology

基　　金：湖南省自然科学基金项目(11JJ5023);湖南省重点学科建设经费项目

摘　　要：生物胺是发酵食品中主要的食品安全风险之一。分离筛选具有生物胺降解能力的微生物用于食品发酵,降低产品中生物胺含量,可提高产品安全性。本文研究了从传统发酵鱼露中分离筛选的奥默柯达酵母M8对鱼露中组胺、酪胺的降解特性及其对鱼露品质的影响。奥默柯达酵母M8对鱼露中组胺、酪胺降解的合适条件是30℃、pH 5.0、食盐25%。奥默柯达酵母M8在适当的条件下,能降解鱼露中75%以上的组胺和65%以上的酪胺。鱼露经奥默柯达酵母M8发酵,鲜味、奶酪香味、肉香味增强,鱼腥味、氨味、腐臭味减弱,鱼露总氮、氨基酸态氮变化不大,挥发性盐基氮含量显著降低,总酸含量显著增加。鱼露经奥默柯达酵母M8发酵脱胺,能有效提高鱼露的安全性,改善鱼露的气味和滋味,对鱼露营养成分没有明显的影响。Biogenic amine is one of the main food safety risks in fermentation food, isolation and screening of mi- croorganisms with biogenic amine degradation ability for food fermentation, reduce the content of biogenic amines in the product, can improve the safety of product. This paper studied the effect of an isolated strain of Omer Kodak yeast M8 on the degradation of histamine and tyramine in fish sauce, and its influence on the quality of fish sauce was deter- mined. The optimal conditions for Omer Kodak yeast M8 degrading the histamine, tyramine in fish sauce suitable are 30 ℃, pH 5.0, salt concentration of 25%. Under these conditions, more than 75% of the histamine and more than 55% of the tyramine were degraded. After Ms Omer Kodak yeast＇s fermentation, the umami taste, cheese-like aroma, and meat- like aroma of fish sauce were enhanced, fishy smell, ammonia smell, and rancid smell of fish sauce were decreased, while total nitrogen and amino acid nitrogen changes little, but volatile basic nitrogen content decreased significantly, and the content of total acids increased significantly. In conclusion, the Omer Kodak yeast Ms can effectively improve the safety of fish sauce; improve the smell and taste of fish sauce, and no obvious effects on nutrition of fish sauce was observed.

关 键 词：奥默柯达酵母 鱼露 组胺 酪胺 食品安全 

分 类 号：TS201.3[轻工技术与工程—食品科学]