鱼露中组胺降解菌的分离筛选及耐受性

生物胺(biogenic amines)在某些食品尤其是发酵食品中广泛存在,具有一定的食用安全隐患.为获得用于鱼露等发酵食品的生物胺降解菌,从天然发酵鱼露中采用双层显色培养基法初步筛选出不产生物胺的菌株,再用高效液相色谱(HPLC)法进行复筛,得到一株具有高效组胺降解能力的菌株MZ5.经鉴定该菌株为库德毕赤酵母(Pic...

Isolation, Screening and Tolerance of Histamine Degrading Strains from Fish Sauce

Biogenic amines widely existed in some foods, especially in fermented foods, which have certain hidden danger of food safety. In order to obtain biogenic amines degrading strains used in fish sauce and other fermentation products, non-biogenic amines producing strains were primarily screened from the natural fermentation fish sauce by double-layer chromogenic medium method, which was re-screened by high-performance liquid chromatography (HPLC) method to obtain a strain MZ5 with high efficiency of histamine degradation. The strain was identified as Pichia kudriavzevii, and the strain showed high histamine degradation activity in the range of 10~200 mg/L histamine concentration, 0~5% volume fraction of ethanol, pH 5~7 and 0~8 g/dL NaCl. The histamine degradation rate was 98.61% at the initial histamine mass concentration of 50 mg/kg and pH 7. Pichia kudriavzevii had good tolerance to ethanol, pH and salt concentration, and could be used as the fermentation preparation. This study could provide a research basis for the development of biological amine degradants in fermented food.