鲭鱼中组胺降解菌的筛选鉴定和发酵条件初探  

Screening, Identification and Fermentation Conditions of Histamine Degrading Bacteria from Mackerel

作　　者：欧昌荣[1] 管娟[1] 汤海青[2] 曹锦轩[1] 黄玲[1] 谢诚[1] 廖媛媛[1] 

机构地区：[1]宁波大学海洋学院,浙江宁波315211 [2]浙江医药高等专科学校,浙江宁波315100

出　　处：《中国食品学报》2014年第8期158-164,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：浙江省钱江人才计划(2011R10072);宁波市自然科学基金项目(2010A610014)

摘　　要：组胺是影响水产品食用安全和贸易的重要风险因子之一,目前关于组胺相关菌的研究大多集中在组胺产生菌方面。本文从冰鲜鲭鱼中分离筛选到1株高活力组胺降解菌T6,通过形态特征,生理生化检测和16S rRNA基因序列的系统发育学分析,确定该菌株属于嗜冷杆菌属Psychrobacter sp.。采用单因素对发酵条件进行优化。最佳发酵条件是:温度28℃,接种量4%,起始pH 7,种龄16 h,装液量50 mL/250 mL。本文筛选出的组胺降解菌,为利用生物方法控制水产品中组胺含量提供新思路。Objective： In order to reduce histamine content in the fish food and provide candidate strain to food processing to degradation of histamine, we identified the species category of a histamine degrading strain T6 which was isolated from mackerel,the fermentation conditions have been studied. Methods： According to their histamine-degrading ca- pability, through a flat primaries and shake flask check, we isolated and screened a plant height dynamic histamine-de- grading bacterium T6 from mackerel. The strain was clarified by colonial morphology, physiological and biochemical tests and 16S rRNA sequence phylogenetic analysis. Results： The conclusion showed a 99% similarity between the strain T6 and Psychrobacter cibarius. The strain was tentatively identified as a species of Psychrobacter sp. The optimal fermenta- tion process was that 50 mL of nutrient medium was contained in a 250 mL flask for fermentation at initial pH 7.0, 28 ℃. And the inoculation quantity was controlled in 4%, the age of the strain was 16 h. Conclusion： T6 was a Histamine degradation enzyme-producing strain with research and application potential.

关 键 词：组胺 组胺降解菌 鲭鱼 16S rRNA同源性分析 鉴定 发酵条件 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]