【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)。更多还原

【Abstract】 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).更多还原