鱼露中组胺降解菌的分离筛选及耐受性

doi:10.3969/j.issn. 1673-1689.2022.03.002

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鱼露中组胺降解菌的分离筛选及耐受性
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                        10.3969/j.issn. 1673-1689.2022.03.002
                    
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作者单位:(中国海洋大学 食品科学与工程学院，山东 青岛266003)
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Isolation, Screening and Tolerance of Histamine Degrading Strains from Fish Sauce

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(College of Food Science and Engineering，Ocean University of China, Qingdao 266003, China)

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摘要:

生物胺（biogenic amines）在某些食品尤其是发酵食品中广泛存在，具有一定的食用安全隐患。为获得用于鱼露等发酵食品的生物胺降解菌，从天然发酵鱼露中采用双层显色培养基法初步筛选出不产生物胺的菌株，再用高效液相色谱（HPLC）法进行复筛，得到一株具有高效组胺降解能力的菌株MZ5。经鉴定该菌株为库德毕赤酵母（ Pichia kudriavzevii ），该菌株在组胺质量浓度10~200 mg/L、乙醇体积分数0~5%、pH 5~7、NaCl质量浓度0~8 g/dL范围内均表现出较高的组胺降解活性。当初始组胺质量浓度为50 mg/L，pH为7时，组胺降解率高达98.61%。菌株 Pichia kudriavzevii 对乙醇、pH、盐具有较好的耐受性，可作为发酵制剂，该研究结果为开发发酵食品生物胺降解剂提供理论基础。

Abstract:

Biogenic amines widely existed in some foods, especially in fermented foods, which have certain hidden danger of food safety. In order to obtain biogenic amines degrading strains used in fish sauce and other fermentation products, non-biogenic amines producing strains were primarily screened from the natural fermentation fish sauce by double-layer chromogenic medium method, which was re-screened by high-performance liquid chromatography (HPLC) method to obtain a strain MZ5 with high efficiency of histamine degradation. The strain was identified as Pichia kudriavzevii, and the strain showed high histamine degradation activity in the range of 10~200 mg/L histamine concentration, 0~5% volume fraction of ethanol, pH 5~7 and 0~8 g/dL NaCl. The histamine degradation rate was 98.61% at the initial histamine mass concentration of 50 mg/kg and pH 7. Pichia kudriavzevii had good tolerance to ethanol, pH and salt concentration, and could be used as the fermentation preparation. This study could provide a research basis for the development of biological amine degradants in fermented food.

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朱翠翠,王海英,赵玉莹,徐莹,汪东风.鱼露中组胺降解菌的分离筛选及耐受性[J].食品与生物技术学报,2022,41(3).

ZHU Cuicui, WANG Haiying, ZHAO Yuying, XU Ying, WANG Dongfeng. Isolation, Screening and Tolerance of Histamine Degrading Strains from Fish Sauce[J]. Journal of Food Science and Biotechnology,2022,41(3).

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在线发布日期: 2022-04-19
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