生物胺降解菌Staphylococcus xylosus JCM 2418 的特性研究及应用

从鱼露中筛选获得一株具有生物胺降解能力的木糖葡萄球菌——Staphylococcus xylosus JCM 2418,对其安全性、发酵性能进行评价同时对生物胺降解相关酶展开分析,并将其接种至发酵食品中进行应用,监测发酵食品生物胺降解率以及风味的变化情况。结果表明,S.xylosus JCM 2418 表现出弱耐药性,不具有溶血性,不产生生物膜;具有良好的耐盐性、蛋白酶和脂肪酶活性;生物胺降解相关酶为细胞膜上的胺氧化酶;应用在发酵食品中,可以有效控制生物胺的积累,同时改善发酵产品的风味,为提升发酵产品品质提供优良菌种。     

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%）。     

贵州镇远道菜中生物胺降解菌的筛选及鉴定

为保障传统镇远道菜的食品安全,从不同发酵阶段的道菜中分离筛选生物胺降解菌.鉴于产胺菌对传统发酵食品风味和品质的贡献,采用双层显色平板培养技术从样品中分离出32株具有产生物胺性能的菌株,再以不同种类的生物胺作为外源氮源利用高效液相色谱法分析各菌株的生物胺降解率,从中筛选出具有较高生物胺降解性能的菌株LS1-002-014...     

豆瓣酱生物胺降解菌株的筛选、鉴定及其降解特性研究

为保障传统发酵食品的质量安全,从豆瓣酱样品中筛选生物胺降解菌株,并研究其在不同盐浓度、温度、pH下对组胺和酪胺(毒性最强的2种生物胺)的降解特性,以便于更好地应用于传统发酵食品。通过研究菌株在磷酸盐缓冲液和在发酵液中对生物胺的降解率以及在发酵液中产生生物胺的能力,最终筛选得到1株具有较强生物胺降解能力的乳酸片球菌(Pediococcus acidilactici)M-28。对该菌株在不同条件下降解组胺和酪胺的能力进行分析,发现P.acidilactici M-28在盐质量浓度为0～90 g/L时对组胺和酪胺均具有较高的降解率,最高降解率分别达到89.02%和31.49%;该菌株降解生物胺的最适温度为30℃,在该条件下对组胺和酪胺降解率分别为65.51%和28.06%;最适pH值为6,在该条件下对组胺和酪胺的降解率分别为62.73%和23.78%。     

鱼露中生物胺降解菌的筛选及其特性

从天然发酵鱼露中筛选具有生物胺降解活性的微生物,并研究发酵时间和发酵温度对其降解生物胺的影响。以天然发酵3个月的鱼露为分离材料,对鱼露中的生物胺降解菌进行分离纯化,获得10株具有生物胺降解活性的微生物。分离到的10株菌株在30℃发酵72h组胺降解率在17.3%～62.2%,酪胺降解率在12.4%～57.3%。其中M8菌株生物胺降解活性最高,经26S rDNA测序及在线序列比对,M8菌株鉴定为奥默柯达酵母。奥默柯达酵母M8在30℃条件下降解生物胺活性最强;其降解生物胺的时间变化规律为发酵第1天生物胺含量降低,第2天和第3天生物胺含量升高,第4天开始生物胺含量持续降低,30℃发酵9d后,组胺和酪胺降解率分别为69.6%和79.2%。奥默柯达酵母M8在25%食盐条件下生物胺降解效果最好,组胺和酪胺的降解率分别为64.4%和72.4%。     

生物胺降解乳酸菌的筛选与特性研究

为筛选出高效降解生物胺的优良乳酸菌,该研究以实验室前期筛选的41株乳酸菌作为研究对象,运用显色培养、高效液相色谱（HPLC）法对菌株生物胺产生和降解能力进行筛选,并对筛选出的菌株进行耐盐及耐酸实验。结果表明,筛选得到5株高效降解生物胺菌株,其中以植物乳杆菌（Lactobacillus plantarum）30的生物胺降解能力最好,其对尸胺、组胺、酪胺的降解率分别为62.42%、74.32%、89.97%。植物乳杆菌30能在含盐量0～9%和pH为4.5～8.5环境中较好的生长繁殖,该菌株无生物胺生成活性,并同时具备生物胺降解能力和耐盐耐酸能力,可作为蛋白质类发酵食品的发酵剂运用于食品中降低生物胺毒性。     

发酵食品中生物胺的形成、检测及其防控策略的研究进展

作为一类具有生物活性、含氮低分子质量有机碱性化合物,生物胺广泛存在于奶酪、酱油、鱼露等发酵食品中,但其摄入过量会引起呼吸困难、呕吐和发烧等过敏反应,已然成为影响食品品质和安全的重要因素。然而,在发酵食品加工过程中,由于微生物、化学和物理等条件的影响,导致生物胺的产生难以杜绝或抑制,进而引发严重的食品安全问题。因此,该文在详尽阐明发酵食品中生物胺的形成机制及其影响因素的基础上,重点阐述生物胺检测方法及其防控策略的最新研究进展,以期为发酵食品中生物胺的高效分析和有效控制提供理论基础。     

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%.     

发酵食品加工与贮藏过程中生物胺的控制研究进展

生物胺是在发酵食品及富含氨基酸、蛋白质等强化食品中广泛存在的一类低分子量且具有生物活性的含氮有机化合物,尤其是在发酵食品中,生物胺主要是产胺菌作用于发酵食品,由游离氨基酸发生脱羧反应生成。生物胺的产生会降低食品品质、缩短货架期等问题,摄入过量生物胺会对消费者的身体健康造成威胁。因此,建立安全高效的生物胺控制技术,对于进一步提高发酵食品的质量和安全性具有重要的现实意义。本文在简单介绍生物胺及发酵食品中生物胺形成途径的基础上,重点综述发酵食品在加工和贮藏过程中通过控制原料、改良发酵菌株、人工调控等策略实现生物胺有效控制的研究进展,为发酵食品加工和贮藏过程中生物胺的控制提供解决方案和参考。     

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。     

Isolation,characterization, and application of biogenic amines-degrading strains from fermented food

The aim of the present study was to screen a type of microorganism for degradation of bioamines in fermented food, investigate their characteristics in growth and degrading bioamines, and also assess the effects of inoculating strain starter cultures on biogenic amines (BAs) accumulation in soy sauces. The screening for no-BAs-producing strains was carried out using a double color method and an oxidase test. The degradation rates were determined by high-performance liquid chromatography with fluorescence detection (HPLC-FLD). In this study, strains (J2 and J3) with high ability were isolated from some naturally fermented food samples. They were identified as Wickerhamomyces anomalus and Millerozyma farinosa, respectively, by partial amplification of the 16S rRNA gene. The strains exhibited high multiple BAs degradation activity over a range of pH values (5–8), temperatures (28–35°C), salt (NaCl) concentrations (0–10%), and ethanol concentrations (0–10%). One of the isolated strains, W. anomalus, has the highest biodegradability for putrescine, cadaverine, histamine, and tyramine with degradation rates of 61, 66, 67, and 59% in an experimental model, and 39.3, 33.6, 39.9, and 43.1% in fermented soy sauce containing 10% of NaCl, respectively. Additionally, the study of mechanism demonstrated that the removal ability of BAs was mainly due to biodegradation.     

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.     

Production of tyramine in "moromi" mash during soy sauce fermentation

The concentrations of 7 non-volatile amines, tyramine (Tym), histamine (Him), phenethylamine (Phm), putrescine (Put), cadaverine (Cad), spermidine (Spd) and spermine (Spm) in the liquid part of "moromi" mash during soy sauce fermentation were studied. These amines, except for him and Cad, were detected during fermentation by the conventional production method in the laboratory. Put and Spd were detected at the beginning, and Tym, Phm and Spm appeared later; these 5 amines increased gradually during the fermentation. Put, Spd, Spm and Cad were present in the raw starting material for soy sauce; thus, Tym and Phm were produced by the fermentation. When "moromi" mash was added to liquid medium and cultivated, Tym was detected in some "moromi" mash and the other amines were not detected. Tym-producing bacterial strains were isolated from the liquid culture media of Tym-positive "moromi" mash. The Tym-producing strain was a gram-positive coccus. The conditions for production of amines by Tym-producing bacterial strains were examined. These strains grew and produced tyramine under various conditions, which may occur during soy sauce fermentation. Namely, Tym was produced at pH 5-10, at salt concentrations of less than 8%, under either aerobic or anaerobic conditions. During soy sauce fermentation, it is assumed that Tym would be produced by these strains during the early stages of soy sauce aging within a short period when the salt concentration and pH conditions are optimal for growth. Based on the bacteriological properties, the strains were identified as Enterococcus faecium. With the exception of Phm and Him, which did not exist in the starting raw material, non-volatile amines (including Put, Cad, Spd and Spm) were not produced and microorganisms producing them are not believed to be present during "moromi" fermentation.     

新疆特色食品中优良乳酸菌的筛选及分离鉴定

该研究利用传统培养法从自然发酵的新疆特色食品中分离筛选出3株菌,通过菌株形态观察、生理生化试验及16S rDNA序列分析对菌株进行鉴定。结果表明,菌株L-6、L-7和L-8分别被鉴定为肠膜明串珠菌（Leuconostoc mesenteroides）、植物乳杆菌（Lactobacillus plantarum）及短乳杆菌（Lactobacillus brevis）。产酸试验结果表明,这3株菌均具有较强的产酸能力,发酵12 h后发酵液pH值可达4.0以下,其中菌株L-7产酸能力最强,在15 h后其发酵液pH值在3.5以下,可用于辣椒酱或其他发酵食品发酵剂的研制。     

Biogenic amine contents in selected Egyptian fermented foods as determined by ion-exchange chromatography

Biogenic amines in foods may pose a public health problem. Therefore, histamine, tyramine, putrescine, cadaverine, spermine, and spermidine concentrations were measured in selected food items commonly consumed in Egypt. Foods examined were dairy products (blue cheese and Mesh cheese), meats (fermented and smoked cooked sausage), and fish (smoked and salted fermented fish [Feseekh], salted sardines, and anchovies). Egyptian fermented sausage had the highest concentration of total biogenic amines (2,482 mg/kg), followed by Mesh cheese (2,118 mg/kg) and blue cheese (2,084 mg/kg). The lowest concentration was found in smoked cooked sausage (111 mg/kg). Histamine was found at a high level (521 mg/kg) in Feseekh, and tyramine was highest (2,010 mg/kg) in blue cheese. These results indicate that some traditional Egyptian foods may pose a health risk due to the concentration of biogenic amines, especially histamine.     

Biogenic Amines Formation in Fish Sauce Prepared from Fresh and Temperature-abused Indian Anchovy (Stolephorus indicus)

ABSTRACT: The formation of biogenic amines in fish sauce made from fresh and temperature-abused (left at 35°C for 8 and 16 h) Indian anchovy ( Stolephorus indicus ) was investigated. Histamine, cadaverine, putrescine, and tyramine were the predominant biogenic amines found in anchovy left at 35°C for 16 h and its fish sauce product. Changes of biogenic amines were subtle during the course of fermentation at room temperature (RT) and at 40°C, suggesting that the main source of biogenic amines was associated with raw material, rather than with the fermentation process. Soluble peptide and total nitrogen of fish sauce prepared from temperature-abused anchovy were higher at the initial stage of fermentation at RT and 40°C and became comparable to those prepared from fresh anchovy at the end of fermentation. Total free amino acid contents of samples fermented at RT for 52 wk (7208.3 to 8473.6 mg/100 mL) were higher than those fermented at 40°C for 13 wk (4560.9 to 5730.9 mg/100 mL). Fish sauce prepared from temperature-abused anchovy contained less free histidine and arginine. Fish sauce of a good quality was obtained using fresh anchovy fermented at RT. Besides total nitrogen content, biogenic amines should be considered as quality indicators of fish sauce.