除膻菌株的功能性分析
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摘要
将4株具有除膻效果的霉菌进行功能性分析、包括脂肪酶活力测定试验、生长曲线的测定、产H2S和产生物胺测定试验、抑菌试验、耐盐性和耐亚硝酸盐性试验、拮抗试验与复配试验。结果表明,菌株THZ1、TZH3、TZH4和4QT3的脂肪酶活力分别为4.35、2.34、3.62、2.63 U/mL。4株菌均不产H2S,菌株4QT3产生物胺,其余3株菌不产生物胺。菌株TZH3和TZH4的抑菌能力、耐盐性和耐亚硝酸盐性较好。最终选择TZH3和TZH4进行拮抗试验及复配试验。结果显示,菌株TZH3和THZ4不具有拮抗作用,当TZH3和TZH4的复配体积比为1∶1时,生长情况较优。
Functional analysis of 4 molds with degrading astringence was carried out,including lipase activity test,growth curve test,H2 S and biogenic amine production test,bacteriostatic test,salt and nitrite tolerance test,antagonist test and compound test. The results showed that the lipase activities of THZ1,TZH3,TZH4 and4 QT3 were 4.35,2.34,3.62 U/mL and 2.63 U/mL. None of the four strains produced H2 S,strain 4 QT3 produced amines and the other 3 strains did not produce amines. TZH3 and TZH4 have better antibacterial,salt and nitrite tolerance. Finally,TZH3 and TZH4 were selected for antagonistic test and compound test. The results showed that TZH3 and THZ4 did not have antagonistic effects. When the compounding ratio of TZH3 and TZH4 was 1 ∶ 1,the growth was better.
Functional analysis of 4 molds with degrading astringence was carried out,including lipase activity test,growth curve test,H2 S and biogenic amine production test,bacteriostatic test,salt and nitrite tolerance test,antagonist test and compound test. The results showed that the lipase activities of THZ1,TZH3,TZH4 and4 QT3 were 4.35,2.34,3.62 U/mL and 2.63 U/mL. None of the four strains produced H2 S,strain 4 QT3 produced amines and the other 3 strains did not produce amines. TZH3 and TZH4 have better antibacterial,salt and nitrite tolerance. Finally,TZH3 and TZH4 were selected for antagonistic test and compound test. The results showed that TZH3 and THZ4 did not have antagonistic effects. When the compounding ratio of TZH3 and TZH4 was 1 ∶ 1,the growth was better.
引文
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[21]朱小红.微生物引起肉的异常现象及处理[J].中国动物检疫,2003,20(5):17-18
[22]刘宁,赵志军,刘延波,等.葡萄酒中生物胺的影响因素及其控制[J].食品工业,2019,40(1):233-236
[23]王树庆,范维江,李成凤.肉及肉制品中的生物胺[J].食品研究与开发,2016,37(24):203-206
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[25]刘大群,陈文烜,吴伟杰.盐量对渍菜盐渍品质和微生物的影响研究[J].现代食品科技,2016,32(12):266-271收稿日期:
[2]Brennand C P,Lindsay R C.Distribution of volatile branched-chain fatty acids in various lamb tissues[J].Meat Science,1992,31(4):411-421
[3]唐璐,江明锋,王永.羊肉膻味物质的研究进展[J].动物营养学报,2014,26(8):2064-2070
[4]王令建.发酵香肠菌种的筛选鉴定及环境因子对其发酵过程中微生物的影响[D].石河子:石河子大学,2007
[5]冉春霞,陈光静.我国传统发酵肉制品中生物胺的研究进展[J].食品与发酵工业,2017,43(3):285-294
[6]张志红.硫化氢对Takotsubo心肌病的保护作用及其机制探讨[D].石家庄:河北医科大学,2017
[7]王光强,俞剑燊,胡健.食品中生物胺的研究进展[J].食品科学,2016,37(1):269-278
[8]高明辉,马立保,葛立安,等.亚硝酸盐在水生动物体内的吸收机制及蓄积的影响因素[J].南方水产,2008,4(4):73-79
[9]苗君莅,张锋华,肖杨,等.酶解稀奶油使牛奶增香的脂肪酶产生菌的筛选及产酶条件优化[J].中国酿造,2012,31(9):121-124
[10]李雪玲,陈智明,周伟坚.脂肪酶产生菌的筛选及不同保藏方法对其产酶活性的影响[J].食品科技,2015,40(3):2-6
[11]孟甜.乳酸菌产生物胺的鉴定及食品中生物胺的检测[D].无锡:江南大学,2010
[12]何捷,曾小群,吕鸣春,等.新疆酸奶中高产蛋白酶与产脂肪酶乳酸菌的筛选[J].食品科学,2015,36(17):130-133
[13]夏宇,周文化,邓学良,等.脂肪酶高产菌株的筛选及产酶条件优化[J].中南林业科技大学学报,2013,33(9):116-120
[14]赵莹,朱丹,石叶帆,等.发酵酱油豆豉中优势霉菌的筛选及功能分析[J].食品科技,2018,43(6):18-22
[15]张仁凤,陈光静,杨万明,等.豆豉发酵常用毛霉和米曲霉菌株产生物胺能力的评价[J].食品与发酵工业,2017,43(9):15-21
[16]孙春萍,尹志明,王莉,等.纳豆芽孢杆菌的分离培养与鉴定[J].山东畜牧兽医,2012,33(10):14-16
[17]刘夏炜.内蒙古传统肉制品中葡萄球菌的分离筛选及其在羊肉发酵香肠中的应用[D].呼和浩特:内蒙古农业大学,2015
[18]于华,黄丹,陈卓,等.四川腊肉中产脂肪酶霉菌筛选及产酶条件研究[J].中国食品添加剂,2016(12):78-83
[19]姚晓蕾.猪肉脂肪酶提取及对肉制品风味影响的研究[D].锦州:辽宁医学院,2013
[20]李春瑛,韩桥,杜秋芳,等.食品添加剂二氧化碳中硫化氢标准物质分析方法及性能评价的研究[J].低温与特气,2013,31(6):37-43
[21]朱小红.微生物引起肉的异常现象及处理[J].中国动物检疫,2003,20(5):17-18
[22]刘宁,赵志军,刘延波,等.葡萄酒中生物胺的影响因素及其控制[J].食品工业,2019,40(1):233-236
[23]王树庆,范维江,李成凤.肉及肉制品中的生物胺[J].食品研究与开发,2016,37(24):203-206
[24]YANG S,PEI X,WANG G,et al.Prevalence of food-borne pathogens in ready-to-eat meat products in seven different Chinese regions[J].Food Control,2016,65:92-98
[25]刘大群,陈文烜,吴伟杰.盐量对渍菜盐渍品质和微生物的影响研究[J].现代食品科技,2016,32(12):266-271收稿日期: