传统发酵肉制品中降解生物胺菌株的筛选鉴定与应用研究
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摘要
该研究利用高效液相色谱(HPLC)法对65株来源于传统发酵肉制品的耐盐、耐亚硝酸盐乳酸菌所产生物胺进行定性定量检测,筛选出降解率最高的不产生物胺菌株PL-ZL001。经形态观察、生理生化试验研究,并结合16S r DNA序列分析对其进行鉴定,同时探索其作为发酵剂对发酵香肠中生物胺含量的影响。结果表明,菌株PL-ZL001被鉴定为植物乳杆菌(Lactobacillus plantarum),添加菌株PL-ZL001可抑制发酵香肠中6种生物胺的积累,尤其是对毒性最大的组胺含量的控制,效果显著优于商业用木糖葡糖球菌(Staphyloccus xylose)(P<0.05)。
The biogenic amines produced by 65 salt-tolerant and nitrite-tolerant lactic acid bacteria derived from traditional fermented meat products were qualitatively and quantitatively detected by HPLC, and then the strain PL-ZL001 with the highest degradation rate of biogenic amine without biogenic amine production was screened. The strain was identified by morphological observation, physiological and biochemical tests, combined with 16 S r DNA sequence analysis. In addition, the effect of the strain PL-ZL001 as a starter on the content of biogenic amines in fermented sausages was explored. The results showed that the strain PL-ZL001 was identified as Lactobacillus plantarum. The addition of this strain could inhibit the accumulation of six biogenic amines in fermented sausages, especially the control of the most toxic histamine, which was significantly better than commercial Staphyloccus xylose(P<0.05).
The biogenic amines produced by 65 salt-tolerant and nitrite-tolerant lactic acid bacteria derived from traditional fermented meat products were qualitatively and quantitatively detected by HPLC, and then the strain PL-ZL001 with the highest degradation rate of biogenic amine without biogenic amine production was screened. The strain was identified by morphological observation, physiological and biochemical tests, combined with 16 S r DNA sequence analysis. In addition, the effect of the strain PL-ZL001 as a starter on the content of biogenic amines in fermented sausages was explored. The results showed that the strain PL-ZL001 was identified as Lactobacillus plantarum. The addition of this strain could inhibit the accumulation of six biogenic amines in fermented sausages, especially the control of the most toxic histamine, which was significantly better than commercial Staphyloccus xylose(P<0.05).
引文
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[13] TOSUKHOWONG A, VISESSANGUAN W, PUMPUANG L, et al. Biogenic amine formation in Nham, a Thai fermented sausage, and the reduction by commercial starter culture, Lactobacillus plantarum BCC 9546[J].Food Chem, 2011, 129(3):846-853.
[14] SUN Q X, CHEN Q, LI F, et al. Biogenic amine inhibition and quality protection of Harbin dry sausages by inoculation with Staphylococcus xylosus and Lactobacillus plantarum[J]. Food Control, 2016, 68(1):358-366.
[15] CAPOZZI V, RUSSO P, LADERO V, et al. Biogenic amines degradation by Lactobacillus plantarum:toward a potential application in wine[J].Front Microbiol, 2012, 3:122.
[16] ZHANG Q L, LIN S L, NIE X H. Reduction of biogenic amine accumulation in silver carp sausage by an amine-negative Lactobacillus plantarum[J]. Food Control, 2013, 32:496-500.
[17] BOVER-CID S, HUGAS M, IZQUIERDO-PULIDO M, et al. Amino acid-decarboxylase activity of bacteria isolated from fermented pork sausages[J]. Int J Food Microbiol, 2001, 66(3):185-189.
[18]郭荣荣.植物乳杆菌在牛肉发酵香肠中的应用[D].呼和浩特:内蒙古农业大学,2011.
[19]陈曦,许随根,周彤,等.贵州酸肉中的植物乳杆菌对发酵香肠风味和品质特性的影响[J].中国食品学报,2018,18(6):174-182.
[20]谢翀.应用植物乳杆菌降低发酵香肠中生物胺含量的研究[D].南京:南京农业大学,2015.
[2] GOMES M B, PIRES B A, FRACALANZZA S A, et al. The risk of biogenic amines in food[J]. Ciencia Saude Coletiva, 2014, 19(4):1123-1134.
[3] WANG Y L, LI F, ZHUANG H, et al. Effects of plant polyphenols and a-tocopherol on lipid oxidation, residual nitrites, biogenic amines, and N-nitrosamines formation during ripening and storage of dry-cured bacon[J]. LWT-Food Sci Technol, 2015, 60(1):199-206.
[4] WEI F S, XU X L, ZHOU G H, et al. Irradiated Chinese Rugao ham:changes in volatile N-nitrosamine,biogenic amine and residual nitrite during ripening and post-ripening[J]. Meat Sci, 2009, 81(3):451-455.
[5] MATEJKOVK, KREK M, VCHA F, et al. Effect of high-pressure treatment on biogenic amines formation in vacuum-packed trout flesh(Oncorhynchus mykiss)[J]. Food Chem, 2013, 137(2):31-36.
[6] LADERO V, REDRUELLO B, LINARES D M, et al. Lactose-mediated carbon catabolite repression of putrescine production in dairy Lactococcus lactis is strain dependent[J]. Food Microbiol, 2015, 48(1):163-170.
[7] GENCELEP H, KABAN G, KAYA M. Effects of starter cultures and nitrite levels on formation of biogenic amines in sucuk[J]. Meat Sci, 2007,77(3):424-430.
[8]李春,段春影,张国芳,等.环境条件对植物乳杆菌降解生物胺的影响[J].中国食品学报,2019,19(4):133-138.
[9] PRESTER L. Biogenic amines in fish, fish products, and shellfish:a review[J]. Food Addit Contam, 2011, 28(11):1547-1560.
[10] LI M, TIAN L, ZHAO G, et al. Formation of biogenic amines and growth of spoilage-related microorganisms in pork stored under different packaging conditions applying PCA[J]. Meat Sci, 2014, 96(2):843-848.
[11] GONZALEZ-FERNANDEZ C, SANTOS E M, JAIME I, et al. Influence of starter cultures and sugar concentrations on biogenic amine contents in chorizo dry sausage[J]. Food Microbiol, 2003, 20(3):275-284.
[12] ERKKILA S, SUIHKO M L, EEROLA S, et al. Dry sausage fermented by Lactobacillus rhamnosus strains[J]. Int J Food Microbiol, 2001, 64(1-2):205-210.
[13] TOSUKHOWONG A, VISESSANGUAN W, PUMPUANG L, et al. Biogenic amine formation in Nham, a Thai fermented sausage, and the reduction by commercial starter culture, Lactobacillus plantarum BCC 9546[J].Food Chem, 2011, 129(3):846-853.
[14] SUN Q X, CHEN Q, LI F, et al. Biogenic amine inhibition and quality protection of Harbin dry sausages by inoculation with Staphylococcus xylosus and Lactobacillus plantarum[J]. Food Control, 2016, 68(1):358-366.
[15] CAPOZZI V, RUSSO P, LADERO V, et al. Biogenic amines degradation by Lactobacillus plantarum:toward a potential application in wine[J].Front Microbiol, 2012, 3:122.
[16] ZHANG Q L, LIN S L, NIE X H. Reduction of biogenic amine accumulation in silver carp sausage by an amine-negative Lactobacillus plantarum[J]. Food Control, 2013, 32:496-500.
[17] BOVER-CID S, HUGAS M, IZQUIERDO-PULIDO M, et al. Amino acid-decarboxylase activity of bacteria isolated from fermented pork sausages[J]. Int J Food Microbiol, 2001, 66(3):185-189.
[18]郭荣荣.植物乳杆菌在牛肉发酵香肠中的应用[D].呼和浩特:内蒙古农业大学,2011.
[19]陈曦,许随根,周彤,等.贵州酸肉中的植物乳杆菌对发酵香肠风味和品质特性的影响[J].中国食品学报,2018,18(6):174-182.
[20]谢翀.应用植物乳杆菌降低发酵香肠中生物胺含量的研究[D].南京:南京农业大学,2015.
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