蜢虾酱中生物胺降解菌的特性及应用  

Characteristics research and application of biogenic amine degrading bacteria in grasshopper sub shrimp paste

作　　者：赵一睿 桑雪[1] 毕景然[1] 张公亮[1] 郝洪顺 侯红漫[1] ZHAO Yirui;SANG Xue;BI Jingran;ZHANG Gongliang;HAO Hongshun;HOU Hongman(School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China;School of Textile and Material Engineering, Dalian Polytechnic University, Dalian 116034, China)

机构地区：[1]大连工业大学食品学院,辽宁大连116034 [2]大连工业大学纺织与材料工程学院,辽宁大连116034

出　　处：《大连工业大学学报》2022年第1期1-6,共6页Journal of Dalian Polytechnic University

基　　金：国家重点研发计划(2017YFC1600403);辽宁省高层次人才培养支持计划(XLYC1808034).

摘　　要：从蜢虾酱中筛选出一株脱羧酶阴性菌株——盐反硝化枝芽孢杆菌,分析了其对生物胺的降解特性。研究发现,此菌降解生物胺的酶为细胞膜上的胺氧化酶。安全性评估(抗生素敏感性、生物膜活性和溶血活性)结果显示,这株生物胺降解菌可作为发酵剂。盐反硝化枝芽孢杆菌在蜢虾酱中组胺、酪胺、腐胺和尸胺的降解率分别为11.1%、11.3%、15.5%和4.1%。为考察此菌对其他发酵产品中生物胺的降解情况,选择生物胺含量较高的奶酪和纳豆作为研究对象。在奶酪中,组胺、酪胺和腐胺的降解率分别为37.03%、15.67%、23.70%;在纳豆中,组胺、酪胺、腐胺和尸胺的降解率分别为26.47%、14.23%、10.50%和10.40%。结果表明,盐反硝化枝芽孢杆菌可以作为发酵剂,以控制蜢虾酱及其他发酵产品中生物胺的积累。A decarboxylase negative strain salt denitrifying Cladosporium was screened from grasshopper sub shrimp paste,and its degradation characteristics of biogenic amines were analyzed.It was found that the enzyme degrading biogenic amines was amine oxidase on cell membrane.The results of safety evaluation(antibiotic sensitivity,biofilm activity and hemolytic activity)showed that this strain could be used as starter.The results showed that the degradation rates of histamine,tyramine,putrescine and cadaverine were 11.1%,11.3%,15.5%and 4.1%,respectively.To investigate the degradation of biogenic amines in other fermentation products,cheese and natto with high biogenic amines were selected.The degradation rates of histamine,tyramine,and putrescine in cheese were 37.03%,15.67%and 23.70%,respectively.The degradation rates of histamine,tyramine,putrescine and cadaverine in natto were 26.47%,14.23%,10.50%and 10.40%,respectively.The results showed that the strain could be used as fermentation agent to control the accumulation of biogenic amines in grasshopper shrimp sauce and other fermentation products.

关 键 词：盐反硝化枝芽孢杆菌 蜢虾酱 发酵剂 安全性 

分 类 号：Q939.9[生物学—微生物学]