大蒜精油和发酵剂对熏马肠中生物胺及微生物分布的影响

为研究大蒜精油和发酵剂对熏马肠中生物胺的影响，采用高效液相色谱法测定熏马肠中生物胺含量，利用 宏基因组学技术分析熏马肠中微生物多样性和生物胺含量的变化情况。结果表明：将大蒜精油和发酵剂联合使用能 够很好地减少熏马肠中尸胺、腐胺、组胺、酪胺和苯乙胺的产生，对控制生物胺在熏马肠中的含量起到非常显著的 作用；熏马肠中含有丰富的微生物物种，通过样品科分类水平物种分析，得出乳酸菌在熏马肠整个加工过程都是优 势菌种，而葡萄球菌在成熟后期数量较多。

Effects of Garlic Essential Oil and Starter Cultures on Biogenic Amine Accumulation and Microbial Distribution in Smoked Horsemeat Sausages

The study examined the effects of garlic essential oil and starter cultures on the accumulation of biogenic amines in smoked horse sausages. Biogenic amines were quantified by high performance liquid chromatography, and the changes of microbial diversity and biogenic amine contents were analyzed by using metagenomics. The results indicated that the combined use of starter cultures and garlic essential oil could reduce the accumulation of cadaverine, putrescine, histamine, tyramine and phenylethylamine and thus had a significant role in controlling the content of biogenic amines. The smoked sausages were rich in microbial species; lactic acid bacteria were the dominant bacteria at the family level throughout the processing of sausages and Staphylococcus was detected in large quantity during the late ripening period.