| 发酵香肠中生物胺生成量的菌株效应分析 |
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| 引用本文： | 张志伟,谢华,纽广安,张春晖.发酵香肠中生物胺生成量的菌株效应分析[J].肉类研究,2005(1):28-30. |
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| 作者姓名： | 张志伟 谢华 纽广安 张春晖 |
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| 作者单位： | 河南漯河双汇实业集团技术中心,河南,漯河,462000;西北农林科技大学食品学院,陕西,杨凌,712100 |
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| 摘 要： | 本实验对乳杆菌(米酒乳杆菌和戊糖乳杆菌)和片球菌(戊糖片球菌和小片球菌)在发酵香肠中生物胺的生成量进行了分析。结果表明,供试乳杆菌和片球菌均能产生不等量的组胺、尸胺、腐胺、酪胺、亚精胺和精胺,但都不产生色胺,产品中的生物胺生成量表现出明显的菌株效应。采用复配菌种(片球菌+葡萄球菌)发酵可以明显降低香肠中组胺、尸胺、腐胺和酪胺以及总生物胺的含量。
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| 关 键 词： | 生物胺 乳酸菌 菌株效应 发酵香肠 |
Analysis of Strain Effect on Biogenic Amines Content in Fermented Sausage |
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| Zhang Zhi-wei,Xie Hua,Niu Guan-gan,Zhang Cun-hui.Analysis of Strain Effect on Biogenic Amines Content in Fermented Sausage[J].Meat Research,2005(1):28-30. |
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| Authors: | Zhang Zhi-wei Xie Hua Niu Guan-gan Zhang Cun-hui |
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| Affiliation: | Zhang Zhi-wei1,2 Xie Hua1 Niu Guang-an1 Zhang Cun-hui1 1.Technology & Research Center of Shineway Group,Luohe,Henan 462000 2.School of Food Science,Northwest Sci-Tech University of Agriculture & Foresty Yangling,Shaanxi 712100 |
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| Abstract: | This paper reported the biogenic amines content in fermented sausage with Lactobacillus (L. sake 54 and L. pentosus R1) and Pediococcus (P. pentosaceus I9 and P. parvus M7). The results indicated that all tested strains could produced tyramine, putrescine, cadaverine, histamine, spermine, and spermidine, but none of them could pro- duced tryptophan-amine in sausage fermentation, the biogenic amines content in sausage was strong strain dependent. With the coculture starter (P. pentosaceus I9 and Staphylococcus xylosus I2), both the total biogenic amine and the content of histamine, cadaverine, putrescine and tyramine were decreased significantly. |
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| Keywords: | Biogenic amines Lactic acid bacteria Strain effect Fermented sausage |
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