复合菌株发酵对鱼露中生物胺含量的影响

文中研究了以米曲霉为种曲发酵鱼露的工艺,在此基础上,接人木糖葡萄球菌、植物乳杆菌及其复合菌株共同发酵,分析了单一菌株和复合菌株对鱼露中生物胺(组胺、腐胺、酪胺、亚精胺)生成量的影响.结果表明,单一的木糖葡萄球菌及其与植物乳杆菌的复合菌株都可以降低鱼露中生物胺的含量,其中,在米曲霉生长的稳定期时接入复合菌株时效果最好,与对照组相比总胺降低了61.9%.     

八角茴香提取物对风干鲈鱼加工贮藏过程中生物胺及微生物的抑制效应

以鲈鱼为原料,加入不同添加量（0、100、300、500 mg/kg）的八角茴香提取物进行腌制,通过测定原料、腌制结束、风干结束、贮藏1～3 周样品中生物胺及微生物的含量变化,研究八角茴香提取物对风干鲈鱼加工及贮藏过程中生物胺及微生物的抑制效应。结果表明：八角茴香提取物能够显著减少菌落总数、肠杆菌数和金黄色葡萄球菌数（P＜0.05）,但对乳酸菌的抑制作用不显著（P＞0.05）。在风干鲈鱼加工贮藏过程中共检测出5 种生物胺,分别为腐胺、尸胺、组胺、酪胺和苯乙胺,八角茴香提取物对于上述5 种生物胺均具有明显的抑制作用。总生物胺含量呈先增加后减少的趋势,贮藏2 周时达到最大值,此时300 mg/kg处理组总生物胺含量最低,为283.97 mg/kg,相对于对照组下降了29.01%。     

Limosilactobacillus fermentum FSCBAD033控制带鱼加工下脚料发酵鱼露中生物胺含量研究

目的 控制带鱼加工下脚料低盐发酵鱼露中的生物胺含量。方法 以耐盐性高效生物胺降解乳酸菌Limosilactobacillus fermentum FSCBAD033为功能发酵剂控制带鱼加工下脚料发酵鱼露中的生物胺含量,并研究其对鱼露发酵过程中的pH值、NaCl含量、总可溶性氮(Total Soluble Nitrogen,TSN)含量、氨基酸态氮(Amino Acid Nitrogen,AAN)含量、挥发性盐基氮(Total Volatile Basic Nitrogen,TVB-N)含量以及发酵结束时感官风味的影响。结果 与Control组相比,接种L. fermentum FSCBAD033发酵剂对鱼露发酵过程中的NaCl含量影响不大(p>0.05),但可促进pH值下降以及TSN和AAN含量上升,并显著抑制TVB-N的产生(p<0.05)；显著降低发酵结束时鱼露中52.38%尸胺、40.21%组胺、45.44%酪胺、23.74%腐胺、52.67%苯乙胺和43.26%总生物胺(p<0.05),对含量较低的色胺、精胺和亚精胺影响不大；此外,接种L. fermentum FSCBAD033发酵剂可增强发酵结束时鱼露的鲜味和肉味,减弱氨味、腥味和臭味,整体提升鱼露感官风味。结论 L. fermentum FSCBAD033可作为带鱼加工下脚料低盐发酵的功能发酵剂,用于生产低盐、营养丰富、感官风味好且生物胺含量低的高品质鱼露产品。     

天然保鲜剂对猪肉微冻贮藏中生物胺含量的影响

为探讨壳聚糖、丁香精油、肉桂精油和大蒜精油4种天然保鲜剂对微冻(-3℃)猪肉品质的影响,筛选出最适宜抑制生物胺生成的保鲜剂,以猪背最长肌为研究对象,分别用4种天然保鲜剂作用之后真空包装,微冻贮藏((-3±1)℃),贮藏期间以猪肉的感官评定、菌落总数(total viable counts,TVC)、挥发性盐基氮(total volatile basic nitrogen,TVB-N)值和生物胺含量为测定指标,研究4种天然保鲜剂的保鲜效果。结果表明:壳聚糖可显著地抑制组胺、腐胺、酪胺和尸胺的生成,整个贮藏期,总生物胺生成量61.92 mg/kg(40 d)在安全范围之内,且远远低于限量标准。肉桂精油抑制生物胺的效果较好,贮藏第40天总生物胺的生成量为68.93 mg/kg。丁香精油对组胺和腐胺的抑制效果较好,而大蒜精油则对酪胺抑制作用较强。4种保鲜剂对生物胺生成的抑制效果依次为:壳聚糖肉桂精油丁香精油大蒜精油。同时,壳聚糖和肉桂精油能较好地抑制TVC增长、TVB-N值的上升和感官品质的下降。保鲜剂良好的抑菌效果和抑制TVB-N生成能力导致生物胺含量的下降,结果为生物胺的抑制研究提供了依据。     

豆豉中生物胺含量的动态变化研究

采用高效液相色谱法对豆豉中生物胺含量进行动态检测。结果表明,纯种强化发酵和自然发酵豆豉样品中均检测出色胺、苯乙胺、腐胺、尸胺、组胺、酪胺、亚精胺和精胺。纯种强化发酵条件下生物胺总含量在前、后发酵时期都呈先上升后下降的趋势,而自然发酵条件下均呈缓慢上升趋势,且前发酵总生物胺含量高于后发酵时期。两种发酵条件下,酪胺和亚精胺为主要生物胺,苯乙胺存在纯种发酵中。纯种强化发酵豆豉总生物胺含量高于自然发酵,酪胺和苯乙胺的含量分别高出2倍和4倍,与生产环境中粪肠球菌的污染关联性较大。豆豉发酵过程和成品中总生物胺含量均＜250 mg/kg,短期内不存在食品安全问题。     

发酵香肠中生物胺生成量的菌株效应分析

本实验对乳杆菌(米酒乳杆菌和戊糖乳杆菌)和片球菌(戊糖片球菌和小片球菌)在发酵香肠中生物胺的生成量进行了分析。结果表明,供试乳杆菌和片球菌均能产生不等量的组胺、尸胺、腐胺、酪胺、亚精胺和精胺,但都不产生色胺,产品中的生物胺生成量表现出明显的菌株效应。采用复配菌种(片球菌+葡萄球菌)发酵可以明显降低香肠中组胺、尸胺、腐胺和酪胺以及总生物胺的含量。     

复合香辛料提取物对哈尔滨风干肠中生物胺形成的抑制作用

研究复合香辛料提取物（肉桂、丁香和八角按质量比1∶1∶1混合）不同添加量（0.1、0.3、0.5 g/kg）对哈 尔滨风干肠发酵过程中生物胺形成的抑制作用,以及对风干肠理化指标、微生物指标和感官品质的影响。结果表 明,复合香辛料提取物可以有效抑制生物胺（酪胺、腐胺、尸胺、组胺、2-苯乙胺和色胺）的积累（P＜0.05）, 减少脂肪氧化产物硫代巴比妥酸值并抑制好氧菌的生长,且抑制效果随添加量的增加而增大（P＜0.05）。但是添 加0.5 g/kg复合香辛料提取物会产生过重的香辛料气味,影响产品感官可接受性。风干肠中复合香辛料提取物添加 量为0.3 g/kg时,可有效抑制产品中生物胺积累,且可改善产品的感官品质。     

利用高效液相色谱法测定不同发酵时长郫县豆瓣酱中的8种生物胺

本研究基于高效液相色谱(HPLC)技术,测定了不同发酵时长(1~96个月)郫县豆瓣酱中色胺、β-苯乙胺、腐胺、尸胺、组胺、酪胺、亚精胺和精胺8种生物胺的含量。结果显示,HPLC分析中,8种生物胺的检出限在0.17~0.35 mg/L之间,定量限在0.55~0.92 mg/L之间,各生物胺标品在1~60 mg/L的质量浓度范围内线性关系良好,可被准确定量;各生物胺回收率在73.10%~104.13%之间,说明本方法具有较高的重复性和灵敏度。腐胺、尸胺、酪胺和组胺是郫县豆瓣酱中的主要生物胺;随着发酵时间的延长,腐胺含量快速上升,尸胺含量在发酵前54个月迅速上升,之后明显下降,酪胺和组胺在发酵54个月后含量有所增加;其他生物胺含量较低,且发酵期间变化不明显;郫县豆瓣酱中总生物胺含量随发酵时间的延长不断积累,从(37.86±6.69) mg/kg增加到(155.09±8.53) mg/kg,其含量在发酵前54个月快速上升,之后趋于稳定。目前食品中的多数生物胺尚没有限量标准,但参考现有的毒理学数据来看,本研究中郫县豆瓣酱的生物胺含量水平相对安全。     

香辛料提取物复配对风干肠品质和生物胺的影响

该文研究了风干肠中常用的3种香辛料(肉桂、丁香和八角)的提取物以不同方式复配对其发酵过程中生物胺、微生物、理化品质的影响。结果发现,复合香辛料提取物能够有效抑制风干肠发酵过程中常见的2-苯乙胺、腐胺、酪胺色胺、尸胺和组胺的积累(P<0.05),尤其是肉桂&丁香&八角复配组抑制效果最佳,其次为肉桂&八角,肉桂&丁香和丁香&八角组。复合香辛料提取物有效抑制了发酵过程中脂肪氧化产物(硫代巴比妥酸反应物)的增加,部分微生物(肠杆菌和好氧菌)的生长,同时改善了风干肠的感官品质,且各处理组中,肉桂&丁香&八角复配组的效果最优。综上,肉桂、丁香、八角3种香辛料的复合提取物添加到风干肠中可以抑制风干肠中生物胺的积累,改善其理化和感官品质。     

两种发酵工艺下低盐固态酱油中生物胺的变化

生物胺常被作为衡量食品安全水平的标志.本研究采用高效液相色谱法分别测定2种发酵工艺下低盐固态酱油中生物胺的变化,同时检测分析发酵过程中微生物数量、水分含量、氯化钠含量的变化情况.结果表明,肠道菌的数量与组胺、酪胺的含量积累有密切关系:相较于移位发酵法,采用原池淋浇发酵工艺其发酵末期的酱醅中水分和氯化钠的含量更高;苯乙胺和腐胺是移位发酵工艺主要的生物胺,腐胺、组胺和酪胺是原池淋浇发酵工艺主要的生物胺.     

Inhibitory effect of spices on in vitro histamine production and histidine decarboxylase activity ofMorganella morganii and on the biogenic amine formation in mackerel stored at 30°C

The inhibitory effects of clove, cinnamon, cardamom, turmeric and pepper on the histamine production and histidine decarboxylase activity ofMorganella morganii (a potent histamine-producing bacteria in fish) was examined at 30°C using HPLC. Cinnamon and clove exhibited a significant (P<0.01) inhibitory effect, whereas turmeric and cardamom had a moderate effect. These spices were applied to whole mackerel at a level of 3% and their inhibitory effect on biogenic amine formation at 30°C was also examined. As in the in vitro study, clove and cinnamon showed a significant (P< 0.05) inhibitory effect on histamine, putrescine and tyramine formation but not on that of cadaverine. Cardamom and turmeric exhibited a moderate effect and pepper was ineffective. Therefore, clove and cinnamon are more helpful than cardamom and turmeric in the minimization of the formation of toxic histamine in mackerel.     

Biogenic Amine Content of Beers Consumed in Turkey and Influence of Storage Conditions on Biogenic Amine Formation

The biogenic amine content of beers available in Turkey, both domestic production and imported products, was investigated. A total of 17 domestic and 13 imported beers were evaluated in terms of 8 different biogenic amines (histamine, tyramine, spermine, spermidine, 2‐phenylethylamine, putrescine, tryptamine and cadaverine). HPLC methodology with pre‐column derivatization and photodiode array detection after derivatization with dansyl chloride was used for quantification. In addition, the evolution of important amines such as histamine, tyramine, putrescine and cadaverine were investigated during different storage conditions by response surface methodology. The results indicated that both storage temperature and storage time were important factors affecting biogenic amine content. Histamine and putrescine increased during storage, but then decreased after reaching a maximum level after six weeks. With the biogenic amines tyramine and cadaverine, the amounts increased during the entire storage period. At higher storage temperatures, the formation of biogenic amines increased.     

BIOGENIC AMINES FORMATION IN SARDINE MARINADE DURING REFRIGERATED STORAGE

Biogenic amines (tyramine, putrescine, cadaverine, histamine, spermidine, spermine) in sardine marinade were investigated. Sardine were beheaded, gutted, filleted, washed and marinated by immersing the fish into solutions containing 2 and 4% acetic acid and 10% NaCl for 24 h. Biogenic amine content, sensory scores and pH values of marinated sardine were recorded during the storage at 4C for up to 5 months. Biogenic amine content in marinated sardine was higher than in raw material. There were significant (P<0.05) differences in biogenic amine content between acetic acid concentrations of 2% and 4% just after marinating. Initial values of biogenic amines in marinade with 4% acetic acid were significantly (P<0.05) lower than those in marinade with 2% acetic acid. The contents of tyramine***, putrescine and histamine in sardine marinade decreased in the first 2–3 months of storage, followed by continuous increase up to 5 months of the storage. After decrease in the first month, cadaverine level did not significantly change. According to results, the marination process influences biogenic amine accumulation.     

六类鱼制品中生物胺的HPLC法测定

针对不同类型的鱼制品建立同时检测腐胺、尸胺、精胺、亚精胺、酪胺、苯乙胺、组胺和色胺8种生物胺含量的高效液相色谱(HPLC)法。应用该方法,测定了干燥制品、油炸制品、烘烤制品、发酵制品、混揉制品以及萃取制品6类鱼干制品中的生物胺含量。结果显示,萃取制品-鱼油中未检测出生物胺,其余5类产品中生物胺含量最高的为发酵制品(73.42~70.59 mg/kg)和混揉制品(55.48~49.88 mg/kg),其次为油炸制品(17.72~14.32 mg/kg),而鱼干制品(5.28~5.17 mg/kg)和烘烤制品(4.75~4.69 mg/kg)中的生物胺含量相对较少;另外,尸胺、组胺、精胺和亚精胺四种生物胺为除萃取制品之外的5类鱼制品中普遍存在的4种生物胺成分;其中尸胺是鱼制品中变化最大、影响最为明显的单体生物胺,检测产品中尸胺含量有利于监控、评判鱼干制品的质量。     

酿酒工艺对葡萄酒中生物胺的影响

探讨了不同酿酒工艺对葡萄酒中生物胺(组胺、苯乙胺、酪胺、色胺、腐胺、尸胺、精胺和亚精胺)含量的影响。结果显示,葡萄酒酿造过程中生物胺主要在酒精发酵和苹果酸-乳酸发酵过程产生。酒精发酵过程生成量较少,主要产生腐胺和精胺,果胶酶的使用、酵母接种量、发酵温度等因素可以调节酒精发酵过程生物胺的生成量;乳酸菌是葡萄酒生物胺最主要来源,在苹果酸-乳酸发酵过程中会产生大量的组胺和色胺。     

Production of Biogenic Amines and Their Potential Use as Quality Control Indices for Hake (Merluccius merluccius, L.) Stored in Ice

ABSTRACT: The production of tyramine, histamine, putrescine, cadaverine, agmatine, and spermidine was studied for use as quality indices in muscle of gutted hake stored in ice for 25 d. The changes in biogenic amine concentrations were correlated with trimethylamine nitrogen levels. All concentrations except for spermidine, increased progressively throughout storage. During storage, cadaverine reached 72.14 mg/kg while there were no significant increases in histamine and tyramine. The levels of free amino acids, which may be metabolized into biogenic amines, were not correlated to respective biogenic amines levels. The production of cadaverine and agmatine occurred prior to spoilage and these biogenic amines may indicate freshness of hake stored in ice.     

Biogenic amines in commercially produced Yulu,a Chinese fermented fish sauce

Seven biogenic amines were determined in 35 commercially produced Yulu samples from three provinces of China by pre-column derivatisation with dansyl chloride (Dns-Cl) and high-performance liquid chromatography with fluorescence detection (HPLC-FLD). Putrescine, cadaverine, histamine and tyramine were the major biogenic amines (more than 100 mg kg^?1), while tryptamine, spermidine and spermine were regarded as minor biogenic amines (less than 25 mg kg^?1). Twenty samples contained more than 50 mg kg^?1 histamine (the limit for histamine in seafood products as suggested by the Food and Drug Administration). Twenty-one samples contained more than 100 mg kg^?1 tyramine and 10 contained more than 1000 mg kg^?1 total biogenic amines. This study provided data on biogenic amine levels in Chinese fermented fish sauce. The results suggested that biogenic amine content should be monitored in commercially produced Yulu.     

高效降解生物胺乳酸菌的筛选、鉴定及特性研究

为获得高效降解生物胺的乳酸菌，以鱼露为试验原料，从鱼露中分离纯化并筛选具有高效降解4种常见生物胺活性的菌株，通过形态观察、碳源利用和分子生物学鉴定，该菌株，并研究其生长和生物胺降解特性。结果表明，共筛选得到8株生物胺降解菌株，其中最佳生物胺降解菌为FSCBAD033，该菌株被鉴定为发酵柠檬乳杆菌（Limosilactobacillus fermentum）。该菌株可以降解86.4%腐胺、78.5%尸胺、72.3%组胺和100%酪胺，且在含有前体氨基酸的培养基中不积累该四种生物胺。菌株FSCBAD033的最适生长温度、初始pH值和NaCl含量分别为40 ℃、6和3%，其在温度30～40 ℃、初始pH值5～7、NaCl含量不超过6%的范围内降解生物胺能力较高（四种生物胺降解率均＞50%）。     

Novel starter cultures to inhibit biogenic amines accumulation during fish sauce fermentation

Bacteria with amine oxidase activity have become a particular interest to reduce biogenic amines concentration in food products such as meat and fish sausages. However, little information is available regarding the application of these bacteria in fish sauce. Hence, our study was aimed to investigate the effect of such starter cultures in reducing biogenic amines accumulation during fish sauce fermentation. Staphylococcus carnosus FS19 and Bacillus amyloliquefaciens FS05 isolated from fish sauce which possess amine oxidase activity were used as starter cultures in this study. Fermentation was held for 120 days at 35 °C. The pH value increased in all samples, while salt concentration remained constant throughout fermentation. Aerobic bacteria count was significantly lower (p < 0.05) in the control than in inoculated samples as a result of starter cultures addition. However, it decreased during fermentation due to the growth inhibition by high salt concentration. Proteolytic bacterial count decreased during fermentation with no significant difference (p > 0.05) among samples. These bacteria hydrolyzed protein in anchovy to produce free amino acid precursors for amines formation by decarboxylase bacteria. The presence of biogenic amines producing bacteria in this study was considered to be indigenous from raw material or contamination during fermentation, since our cultures were negative histamine producers. Amino acid histidine, arginine, lysine and tyrosine concentration decreased at different rates during fermentation as they were converted into their respective amines. In general, biogenic amines concentration namely histamine, putrescine, cadaverine and tyramine increased throughout fermentation. However, their concentrations were markedly higher (p < 0.05) in the control (without starter cultures) as compared to the samples treated with starter cultures. Histamine concentration was reduced by 27.7% and 15.4% by Staphylococcus carnosus FS19 and Bacillus amyloliquefaciens FS05, respectively. Both cultures could also reduce other amines during fermentation. After 120 days of fermentation, the overall biogenic amines concentration was 15.9% and 12.5% less in samples inoculated with Staphylococcus carnosus FS19 and Bacillus amyloliquefaciens FS05, respectively, as compared to control samples. These findings emphasized that application of starter cultures with amines oxidase activity in fish sauce fermentation was found to be effective in reducing biogenic amines accumulation.