牦牛乳硬质干酪成熟过程中生物胺与细菌群落结构分析  

Analysis of Biogenic Amines and Bacterial Community Composition during the Ripening of Hard Cheese Made from Yak’s Milk

作　　者：宋雪梅[1,2] 宋国顺 梁琪 张炎[1,2] 张忠明 SONG Xuemei;SONG Guoshun;LIANG Qi;ZHANG Yan;ZHANG Zhongming(College of Food Science and Engineering,Gansu Agricultural University,Lanzhou 730070,China;Functional Dairy Product Engineering Laboratory of Gansu Province,Lanzhou 730070,China)

机构地区：[1]甘肃农业大学食品科学与工程学院,甘肃兰州730070 [2]甘肃省功能乳品工程实验室,甘肃兰州730070

出　　处：《食品科学》2021年第23期27-33,共7页Food Science

基　　金：国家自然科学基金地区科学基金项目(31860449)。

摘　　要：成熟干酪易产生生物胺,生物胺对人体健康具有影响,因此,为了探究牦牛乳硬质干酪的质量安全性,本实验利用高效液相色谱和高通量测序技术对干酪成熟过程中生物胺和细菌群落结构进行测定和分析。结果表明:牦牛乳硬质干酪中主要生物胺为腐胺、2-苯乙胺、酪胺、组胺和尸胺,在1~6个月成熟过程中,干酪中各生物胺含量呈现增加趋势。干酪中生物胺含量最高阶段均出现在成熟期5~6个月。干酪中组胺、酪胺和总生物胺含量分别低于推荐安全剂量50、100 mg/kg和1000 mg/kg。干酪中游离氨基酸含量与除组胺之外的各生物胺含量、总生物胺含量、成熟时间之间具有显著正相关性(P<0.01,P<0.05),各生物胺含量之间也存在正相关性。不同成熟期干酪包含相同属的微生物,其中链球菌属(Streptococcus)为优势菌属,平均相对丰度为84.63%,明串珠菌属(Leuconostoc)次之,平均相对丰度为6.91%,其他分别为乳杆菌属(Lactobacillus)、拉乌尔菌属(Raoultella)、不动杆菌属(Acinetobacter)、假单胞菌属(Pseudomonas)、肠杆菌属(Enterobacter)和无分类的肠杆菌科(unclassified_Eunnterobacteriaceae)。不同成熟期干酪中各菌属的相对丰度具有差异。本研究可为评估牦牛乳硬质干酪的质量安全性和生物胺形成机理提供理论依据。Ripened cheese is apt to produce biogenic amines that have a detrimental impact on human health.In this study,the contents of biogenic amines in hard cheeses made from yak’s milk were determined using high-performance liquid chromatography(HPLC)and high-throughput sequencing technology in order to evaluate the quality and safety of cheese.The results indicated that putrescine,2-phenylethylamine,tyramine,cadaverine and histamine were detected as the major biogenic amines in the cheeses.The content of each biogenic amine increased significantly with increasing ripening period from one to six months.The levels of histamine,tyramine and total biogenic amines were the highest after ripening for five or six months,below the recommended safe limits(50,100 and 1000 mg/kg respectively)throughout the ripening process.The content of total free amino acids had positive correlations with the contents of each biogenic amine except histamine and total biogenic amines and with the ripening time(P<0.01,P<0.05).Similarly,there was a positive correlation between all biogenic amines.The major bacterial genera were Streptococcus,Leuconostoc,Lactobacillus,Raoultella,Acinetobacter,Pseudomonas,Enterobacter and unclassified_Enterobacteriaceae in all cheese samples.In addition,Streptococcus was the dominant genus with an average relative abundance of 84.63%,followed by Leuconostoc with an average relative abundance of 6.91%.The relative abundance of each genus varied depending on the ripening period.These results will provide a theoretical basis for evaluating the quality and safety of hard cheese made from yak’s milk and shedding light on the formation mechanism of biogenic amines.

关 键 词：牦牛乳 硬质干酪 生物胺 细菌群落结构 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]