葡萄球菌对发酵肉制品中生物胺降解机制研究进展

近年来，发酵肉制品因具有营养、美味等优点而深受消费者追捧，但发酵肉中常会存在生物胺，引发人们对其安全性的关注。生物胺是一类具有生物活性的低分子含氮有机化合物，适量剂量范围的生物胺有助于人体生长、增强代谢，过量则可能导致产生过敏、腹泻、致畸甚至死亡等不良反应。本文综述葡萄球菌降低发酵肉中生物胺含量的3 种机制：生物胺氧化酶氧化、菌株产生葡萄球菌素以及与其他菌株协同作用来控制发酵肉制品中生物胺含量。通过利用葡萄球菌降胺作用，为食品中生物胺的防控与消除提供思路。

Progress in Understanding the Degradation Mechanism of Biogenic Amines in Fermented Meat Products by Staphylococcus

In recent years, fermented meat products have become very popular among consumers due to their nutritional benefits and good taste, but biogenic amines often present in fermented meat products have also triggered concerns about their safety. Biogenic amines are a class of bioactive, low-molecular nitrogen-containing organic compounds, which in the right dose range can help human growth and enhance metabolism, but excess biogenic amines can lead to adverse effects such as allergy, diarrhoea, teratogenicity and even death. This paper reviews three mechanisms by which Staphylococcus reduces biogenic amines in fermented meat: oxidative amine reduction by biogenic amine oxidase, production of staphylococcin by the strain, and synergistic effects with other strains. The amine-lowering effect of Staphylococcus will be useful for the prevention, control and elimination of biogenic amines in food products.