传统发酵食品中基于微生物多样性的生物胺形成研究进展  

Biogenic Amine Formation Based on Microbial Diversity in Fermented Foods:A Review

作　　者：隋雨萌 王慧平 刘嘉琪 孔保华[1] 秦立刚[2] 陈倩[1] SUI Yumeng;WANG Huiping;LIU Jiaqi;KONG Baohua;QIN Ligang;CHEN Qian(College of Food Science,Northeast Agricultural University,Harbin 150030,China;College of Animal Science and Technology,Northeast Agricultural University,Harbin 150030,China)

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030 [2]东北农业大学动物科学技术学院,黑龙江哈尔滨150030

出　　处：《食品工业科技》2024年第2期356-363,共8页Science and Technology of Food Industry

基　　金：国家自然科学基金区域创新发展联合基金(U22A20547)。

摘　　要：传统发酵食品中微生物群落复杂,代谢途径多样,其中具有脱羧酶活性的微生物可代谢游离氨基酸形成潜在的危害因子—生物胺(biogenic amines,BAs)。BAs是一类具有生理活性的低分子碱性含氮化合物,主要由氨基酸脱羧酶脱羧产生。BAs根据其含氨量可分为单胺、二胺和多胺,根据其化学结构又可分为脂肪类胺、芳香类胺和杂环类胺,其主要形成途径包括微生物脱羧作用以及醛、酮氨基化和转胺作用。传统发酵食品中含有脱羧酶活性的乳酸菌、假单胞菌和肠杆菌等微生物是主要产胺菌。少量的BAs可以调节人体正常生理功能,但摄入过多则会导致中毒,甚至死亡。因此,传统发酵食品中的BAs问题一直备受关注。解析微生物多样性与BAs形成之间的关系,有利于探明发酵食品中BAs形成途径和机制,可以有效控制BAs的产生与积累,以期为提高传统发酵食品安全性及品质提供参考,保证食品安全。本文重点综述了发酵蔬菜、发酵豆制品、发酵乳制品、发酵肉制品以及发酵水产品等传统发酵食品中微生物多样性与BAs形成之间的相关性,明确了各种发酵食品中的主要产胺菌株,解析BAs形成机制,以期为提高传统发酵食品安全性及品质提供参考。In traditional fermented foods,the microbial community is complex,and their metabolic pathways are diverse.Among them,microorganisms with decarboxylase activity can metabolize free amino acids to form potentially hazardous factors-biogenic amines(BAs).BAs are a class of low molecular weight basic nitrogen-containing compounds with physiological activities mainly generated by decarboxylation of amino acid decarboxylase.BAs can be divided into monoamines,diamines and polyamines according to their ammonia content,and can be divided into aliphatic amines,aromatic amines and heterocyclic amines according to their chemical structures.The main formation pathways of BAs include microbial decarboxylation,aldehyde and ketone amination and transamination.Microorganisms such as lactic acid bacteria,Pseudomonas and Enterobacter that contain decarboxylase activity in traditional fermented foods are the main amine-producing bacteria.A small number of BAs can regulate the normal physiological function of the human body,but excessive intake can lead to poisoning,and death may occur in severe cases.Therefore,the problem of BAs in traditional fermented foods has always been a significant consideration. Analyzing the relationship between microbial diversity and BAs formation is conducive to exploring the formation pathways and mechanisms of BAs in fermented foods, which can effectively control the production and accumulation of BAs and ensure food safety. This study summarize the correlation between microbial diversity and BAs formation in traditional fermented foods such as fermented vegetables, fermented soybean products, fermented dairy products, fermented meat products, and fermented aquatic products is also reviewed. The leading amine-producing strains in various fermented foods are described, and the formation mechanism of BAs is analyzed, which provide reference for improving the safety and quality of traditional fermented foods.

关 键 词：发酵食品 微生物多样性 生物胺 形成机制 相关性 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]