臭鳜鱼中氨基酸产生菌的分离鉴定及其加工特性评价  

Isolation and identification of amino acid-producing bacteria from Stinky mandarin fish and evaluation of its processing characteristics

作　　者：赵柄舒 王梦竹 陈丹丹 沈弘洋 代伟长[1,2] 刘俊梅 ZHAO Bingshu;WANG Mengzhu;CHEN Dandan;SHEN Hongyang;DAI Weichang;LIU Junmei(College of Food Science and Engineering,Jilin Agricultural University,Changchun 130118,China;Food Biological Manufacturing Technology Innovation Center of Jilin Province,Changchun 130118,China)

机构地区：[1]吉林农业大学食品科学与工程学院,吉林长春130118 [2]吉林省食品生物制造科技创新中心,吉林长春130118

出　　处：《食品与发酵工业》2020年第9期195-200,共6页Food and Fermentation Industries

基　　金：吉林省科学技术厅重大专项(20190301072NY)。

摘　　要：针对我国传统臭鳜鱼制品存在风味稳定性差、安全性低等问题,采用传统微生物培养技术,在自然发酵臭鳜鱼中分离获得菌株,通过薄层层析法(thin-layer chromatograph, TLC)初步筛选获得10株产氨基酸菌株,测定菌株上清液中游离氨基氮总量,复筛获得1株优良氨基酸产生菌L2-2,经16S rRNA序列分析对其进行鉴定,并通过耐盐试验、氨基酸脱羧酶试验和抑菌试验确定菌株的加工特性。经鉴定菌株L2-2为清酒乳杆菌(Lactobacillus sakei),其耐盐特性较好,精氨酸脱羧酶呈阳性;对大肠杆菌和金黄色葡萄球菌具有抑制活性。This study aims at the problems of Chinese traditional Stinky mandarin fish products with poor flavor stability and low safety. The bacteria were culture isolated and the amino acids formed were identified by using thin-layer chromatograph. 10 strains were isolated and isolate L2-2 produced the highest content of free amino nitrogen into the media. It was further identified as Lactobacillus sakei based on 16 S rRNA sequence analysis and physiological tests. It had inhibitory activity against Escherichia coli and Staphylococcus aureus. This study provides a theoretical basis for screening amino acid flavor strains that can improve the quality and enhance safety performance of traditional Stinky mandarin fish products.

关 键 词：臭鳜鱼 氨基酸产生菌 16S rRNA序列分析 耐盐试验 氨基酸脱羧酶试验 抑菌试验 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]