发酵豆制品理化性质与微生物群落对生物胺形成的影响  被引量:2

Effects of Physicochemical Properties and Microbial Communities of Fermented Soybean Products on the Formation of Biogenic Amines

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作  者:罗璇 程成 张琦 王允圃[1,2] 宋萧萧 解鸿蕾 刘玉环[1,2] 崔宪 LUO Xuan;CHENG Cheng;ZHANG Qi;WANG Yunpu;SONG Xiaoxiao;XIE Honglei;LIU Yuhuan;CUI Xian(State Key Laboratory of Food Science and Technology,Nanchang University,Nanchang 330047,China;Engineering Research Center for Biomass Conversion,Ministry of Education,Nanchang University,Nanchang 330047,China;Harbin Center for Disease Control and Prevention,Harbin 150000,China)

机构地区:[1]南昌大学食品科学与技术国家重点实验室,江西南昌330047 [2]南昌大学生物质转化教育部工程研究中心,江西南昌330047 [3]哈尔滨市疾病预防控制中心,黑龙江哈尔滨150000

出  处:《食品科学》2023年第14期72-78,共7页Food Science

基  金:国家自然科学基金面上项目(21878139);江西省自然科学基金项目(2020BAB203012);南昌大学国家重点实验室自由探索课题(SKLF-ZZB-201915)。

摘  要:以7种液态发酵豆制品和7种固态发酵豆制品为研究对象,对常见生物胺的含量、微生物群落多样性以及相关理化指标进行测定。结果表明,脱脂大豆酱油,蒸鱼豉油,牡蛎减盐酱油中的生物胺总量均高于8000 mg/L,并显著高于其他样品(P<0.05)。样品的pH值和凯氏氮含量与生物胺总量呈负相关,水分活度(因子载荷0.413)、总酸含量(因子载荷0.399)和盐度(因子载荷0.330)对生物胺生成的正面效应较大。假单胞菌属和芽孢杆菌属分别与生物胺含量呈正相关和负相关。本研究为相关标准制定提供一定理论基础。The study was carried out to evaluate the contents of common biogenic amines,microbial community diversity and physicochemical indicators of seven samples of fermented liquid soybean products and seven samples of fermented solid soybean products.The results showed that the total amount of biogenic amines in defatted soy sauce,steamed fish soy sauce and oyster reduced salt soy sauce were all higher than 8000 mg/L and significantly higher than those in the other samples(P<0.05).The pH and Kjeldahl nitrogen contents of the samples were negatively correlated with the total content of biogenic amines,while water activity(factor loading 0.413),total acid content(factor loading 0.399)and salinity(factor loading 0.330)had a greater positive effect on the production of biogenic amines.Pseudomonas spp.and Bacillus spp.were positively and negatively correlated with the content of biogenic amines,respectively.The results of the study provide a theoretical basis for the development of relevant standards.

关 键 词:生物胺 发酵豆制品 盐度 总酸 水分活度 微生物群落多样性 

分 类 号:TS255.53[轻工技术与工程—农产品加工及贮藏工程]

 

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