发酵香肠中产生物胺的微生物及其检测方法研究  

Review on microorganism of producing biogenic amine and detecting methods in fermented sausage

作　　者：孙霞[1] 杨勇[1] 巩洋[1] 杨敏[1] 卿丹丹 李跃文[1] 李静[1] 何利[1] 李诚[1] 胡滨[1] 

机构地区：[1]四川农业大学食品学院,四川雅安625014

出　　处：《食品工业科技》2015年第12期379-384,共6页Science and Technology of Food Industry

基　　金：四川省科技厅成果转化项目(2013NC0052)

摘　　要：发酵香肠中过量的生物胺不仅会降低产品的品质,而且会对机体健康造成不良影响,具有氨基酸脱羧酶活性的微生物会导致生物胺的大量积累,准确全面地检测产生物胺的微生物对保障香肠的安全具有重要意义。本文综述了发酵香肠中生物胺的形成途径并重点介绍了产生物胺的微生物及其检测方法,以期为研发安全的发酵剂和保障发酵香肠的品质提供参考。Excessive amount of biogenic amines in fermented sausage,not only influences quality and safety of fermented sausage,but also could cause adverse reactions on the body. Amino acid decarboxylase activity of microorganism lead to accumulate a lot of biogenic amines,accurate comprehensive detection of microorganism producing biogenic amine importance to ensure the safety of sausage. The way of formation and focus on the microorganism of producing biogenic amine and its detecting methods was introduced in the article,in order to develop safer starter cultures and guarantee for quality of fermented sausage provided some references.

关 键 词：发酵香肠 生物胺 微生物 检测方法 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]