贵州镇远道菜中产生物胺细菌的初步筛选及鉴定

该研究选用自然发酵期的镇远道菜为试验对象，分别以不同生物胺前体氨基酸为底物，采用生物胺检测双层培养基筛选出具有产生物胺能力的细菌，通过菌株形态特征、生理生化特征和16S rDNA分子生物学技术对其进行鉴定。结果表明，从镇远道菜中筛选出7株具有产生物胺性能的细菌，主要有芽孢杆菌（Bacillus sp.）、变形杆菌（Proteus sp.）。其中，菌株YJ0103产苯乙胺和组胺含量最高可达11.43 mg/L、0.43 mg/L，菌株FJ1303产色胺和尸胺含量最高可达4.94 mg/L、1.42 mg/L，菌株FJ1307产酪胺含量最高为2.28 mg/L。研究结果为发酵蔬菜中生物胺含量的调控提供重要支撑。

Preliminary screening and identification of biogenic amine-producing bacteria in Guizhou Zhenyuan Daocai

Using Zhenyuan Daocai (a kind of fermented vegetable) in natural fermentation period as test object, using different bioamines precursor amino acids as substrate, the bacteria with the ability to produce biogenic amines were screened by using biogenic amine detection double-layer medium. The bacteria were identified by strain morphological characteristics, physiological and biochemical characteristics and 16S rDNA molecular biology technology. The results showed that 7 bacterial strains with biogenic amine producing property were screened from Zhenyuan Dao-Dish, mainly including Bacillus sp. and Proteus sp. Among them, the phenylethylamine and histamine produced by strain YJ0103 reached the highest of 11.43 mg/L and 0.43 mg/L, respectively. The tryptamine and cadaverine produced by strain FJ1303 reached the highest of 4.94 mg/L and 1.42 mg/L, respectively. while tyramine produced by strain FJ1307 reached the highest of 2.28 mg/L. The study provided important support for the regulation of biogenic amine content in fermented vegetables.