不同NaCl添加量对牦牛乳硬质干酪成熟过程中生物胺产生的影响

以不同盐添加量（1.0%、1.3%、1.8%和2.3%）牦牛乳硬质干酪为研究对象，分析牦牛乳硬质干酪0～6 个月成熟过程中生物胺的动态变化，并对干酪中产胺微生物进行筛选。结果显示：不同盐添加量牦牛乳硬质干酪中生物胺主要为色胺、β-苯乙胺、尸胺、酪胺和腐胺，未检测到组胺，生物胺积累阶段主要集中在成熟后期。不同盐添加量干酪中色胺含量最低，且在成熟后期含量差异较小。当盐添加量从2.3%减少到1.0%时，干酪中β-苯乙胺含量减少。盐添加量分别为1.0%和1.3%时，干酪中尸胺含量较低，且未检测出腐胺。当盐添加量在1.8%～2.3%时，随着盐添加量的增加，干酪中尸胺和腐胺含量整体呈现增加趋势。不同盐添加量干酪成熟过程中，其酪胺含量范围为3.13～49.81 mg/kg，且盐添加量为1.3%干酪中酪胺含量较高。不同盐添加量干酪中生物胺总量最高为304.18 mg/kg。采用显色培养基筛选出一株产胺微生物，经分子生物学鉴定为Enterococcus durans。

Effect of NaCl Addition on the Production of Biogenic Amines in Yak Milk Hard Cheese during Maturation

The dynamic changes of biogenic amines in yak milk hard cheese with different salt content (1.0%, 1.3%, 1.8% and 2.3%) over a six-month ripening period were analyzed, and amine-producing microorganisms were selected. The results showed that the biogenic amines in yak milk hard cheese with different salt levels were mainly tryptamine, β-phenethylamine, cadaverine, tyramine and putrescine, but histamine was not detected, and the biogenic amines were mainly accumulated in the late stage of maturation. Tryptamine was the least abundant biogenic amine in all the cheeses, and there was little difference in tryptamine content between them in the late ripening stage. When the salt content was reduced from 2.3% to 1.0%, the β-phenethylamine content in the cheese decreased. The content of cadaverine in the cheeses with 1.0% and 1.3% salt content was lower, and putrescine was not detected. As the salt content increased from 1.8% to 2.3%, the content of cadaverine and putrescine in the cheese showed an increasing trend. The tyramine content was 3.13–49.81 mg/kg in the cheeses, and higher at a salt level of 1.3%. The total amount of biogenic amines in the cheeses with different salt levels was up to 304.18 mg/kg. An amine-producing microorganism was selected using a chromogenic medium and identified as Enterococcus durans by molecular biology techniques.