发酵菌株对干发酵香肠中生物胺含量的影响

谭李红; 夏文水; 张春晖

doi:10.11847/zgggws2005-21-04-27

发酵菌株对干发酵香肠中生物胺含量的影响

Effect of Staphylococcus xylosus and Lactobacillus casei on content of biogenic amines in dry fermented sausages

摘要

摘要:
目的研究用木糖葡萄球菌和干酪乳杆菌做发酵剂, 对发酵香肠不同发酵阶段生物胺含量的影响.
方法按传统工艺方法制作干发酵香肠, 分别接种木糖葡萄球菌和干酪乳杆菌做发酵剂, 采用邻苯二甲醛(OPA)衍生高效液相色谱法分别测定不同发酵阶段样品中的组胺、酪胺、色胺含量, 同时检测分析发酵过程中样品中水分含量、相关微生物及理化指标变化及其与生物胺含量变化的相关性.
结果用木糖葡萄球菌和干酪乳杆菌做发酵剂可有效降低香肠中的组胺含量, 与空白组相比, 分别降低41.0% 和68.1%, 干酪乳杆菌使酪胺含量降低11.6%, 但不能降低色胺的含量.
结论从降低生物胺和发酵剂的竞争性抑制等方面来分析, 干酪乳杆菌要优于木糖葡萄球菌.干发酵香肠中生物胺的产生不仅取决于蛋白质的分解和游离氨基酸的产生, 还取决于微生物的生长和脱羧酶的活性.

Abstract:
Purpose To study the effect of Staphylococcusxy losus and Lactobacillus casei as starter cultures on reducingthe biogenic amines content during sausage fer mentation and ripening.
Methods Dry fermented sausages made by traditional ways were cultured by Staphy lococcusxy losus and Lactobacillus casei.Histamine, tyramine and tryptamine were determined as OPA derivates by HPLC.Changes in water content, microbial counts, pH, AAN and VBN were also examined during fermentation and r ipeningto see if there were relations between them and biogenic amines.
Results Both Stap hylococcus xylosus and Lactobacillus casei were efficient in reducingthe concentration of histamine each by 41.0% and 68.1% but not able toreduce the concentration of try ptamine compared with the control batch.Lactobacillus casei was able toreduce tyramine production by 11.6%.
Conclusion Lactobacillus casei is better than Staphylococcus xylosus from aspects of ability in reducing biogenic amine content and controlling of other microorganism.The production of biogenic amines depend not only on decomposing of protein and forming of free amino acid but also on the growth of microorganism and enzyme activity of decarboxylation.

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