咸鱼中生物胺降解菌的筛选与降解特性研究  

Screening and degradation properties of biogenic amines degrading strains in salted fish

作　　者：吴燕燕[1] 钱茜茜[1,2] 陈玉峰[1,2] 杨贤庆[1] 邓建朝[1] 

机构地区：[1]中国水产科学研究院南海水产研究所,农业部水产品加工重点实验室,国家水产品加工技术研发中心,广东广州510300 [2]上海海洋大学食品学院,上海201306

出　　处：《食品工业科技》2016年第18期173-179,共7页Science and Technology of Food Industry

基　　金：国家自然科学基金项目(31371800);广东省海洋渔业科技推广专项(A201301C01;A201501C02)

摘　　要：为获得用于咸鱼等腌制水产品的生物胺降解菌,本文采用生物胺初筛培养基与高效液相色谱技术分析,研究从传统方法加工的咸鱼中分离筛选具有降解生物胺的菌株,通过VITEK 2鉴定系统进行菌种鉴定,并分析菌株的生长曲线、降解生物胺动力学、温度、p H、盐度、生物胺底物浓度等特性,及在咸鱼中接种菌株对产品生物胺的影响。结果表明：从咸鱼中分离筛选到三株具有降解生物胺的菌株,分别是鼠李糖乳酸菌（Lactobacillus rhamnosus,Lr）、植物乳杆菌（Lactobacillus plantarum,Lp）、戊糖片球菌（Pediococcus pentosaceus,Pp）;对生物胺降解的最适温度为30～35℃,最适p H为5.5～6.0,对食盐有较好的耐受性,在食盐浓度≤80 g/L时对生物胺的降解作用尤为明显,Lr与Lp之间无拮抗作用;接种了生物胺降解菌的咸鱼产品中腐胺、尸胺、组胺、酪胺等生物胺含量均显著性降低（p〈0.05）,而接种Lr∶Lp=1∶2的混合菌种的咸鱼产品生物胺含量下降幅度最大。In order to obtain biogenic amines degrading strains which can be applied to salted aquatic products, strains were isolated from traditional salted fish by microbiological methods and high performance liquid chromatography （ HPLC）, identified by VlTEK 2 strain identification system, and its degradation properties （ growing curve,degradation kinetics of mixed biogenic amines, temperature, pH, salt concentration, the effects of adding strains to salted fish on biogenic amine production）were analyzed.The results showed three strains were obtained from traditional salted fish,which were identified as Lactobacillus rhamnosus （ Lr）, Lactobacillus plantarum （ Lp）, Pediococcus pentosaceus（ Pp）.The optimal conditions for three strains degrading the biogenic amines were 30- 35 ℃, pH5.5～6.0.Three trains had a good tolerate to salt concentration,and a significantly degradation for biogenic amines under 80 g/L salt concentration.There were no antagonism between Lr and Lp.Biogenic amines degrading strains fermentation could notably decrease the content of putrescine, cadaverine, histamine and tyramine（ p 〈 0.05） ,and the salted fish with Lr： Lp = 1：2 fermentation had the lowest biogenic amines content.

关 键 词：咸鱼 生物胺降解菌 分离 降解特性 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]