蔬菜发酵剂乳酸菌产生物胺的检测与评价

通过联合采用聚合酶链式反应(PCR)技术和高效液相色谱分析(HPLC)技术对本实验室筛选保藏的60 余株拟准备用于蔬菜发酵的乳酸菌形成生物胺的能力和水平进行检测和评价。氨基酸脱羧酶基因的PCR 检测结果表明，受检菌株中有3 株组氨酸脱羧酶阳性菌和22 株酪氨酸脱羧酶阳性菌；同时，利用HPLC 法对受检乳酸菌在MRS 培养基体系和模式蔬菜发酵体系中发酵形成生物胺的水平进行分析。受试乳酸菌在MRS 培养基中组胺产生量在4.32～32.15mg/L 之间，酪胺产生量在9.22～114.02mg/L 之间。在发酵蔬菜体系中，组胺和酪胺的产生量均小于40mg/L。PCR 检测结果与HPLC 分析结果具有较好的一致性。

Detection and Evaluation of Biological Amine Produced by Lactic Acid Bacteria for Vegetable Fermentation

PCR and HPLC methods were used to detect and evaluate the capability of biological amine formation by more than 60 lactic acid bacterial strains. PCR detection of amino acid decarboxylase genes exhibited that 3 and 22 genes from tested strains were positive in histidine decarboxylase and tyrosine decarboxylase, respectively. At the same time, biological amine formation in tested strains was evaluated in MRS liquid media and vegetable fermentation model was determined by HPLC method. The production levels of histamine and tyramine produced by tested lactic acid bacteria in MRS media were 4.32－32.15 mg/L and 9.22－114.02 mg/L, respectively. In fermented cabbage system, production levels of both histamine and tyramine were less than 40 mg/L.