食品工业科技2012，Vol.33Issue(9)：190-193,4.
鲐鱼中产组胺菌的分离筛选与生物学特性初步研究
Study on isolation and biological characteristics of histamine-producing bacteria from mackerel
摘要
Abstract
Histamine-forming bacteria were isolated by prescreening step using the identification medium from viscera of mackerel,and the ability to produce histamine of true histamine formers were confirmed by HPLC analysis method.The strains were identified by physiology and biochemistry indicators,morphology and 16S rDNA gene sequence analysis.The results showed that the four histamine-producing bacteria（T4,T5,T6 and T9）isolated from mackerel could produce 164.1～466.1ug/100mL histamine in trypticase soya broth supplemented with 1.0% L-histidine.These strains were found identity by mean of physiochemical properties and 16S rDNA gene sequence analysis among them.The T4 strain further conducted by phylogenetic analysis was found the highest similarity with Proteus myxofaciens.The optimal growing temperature and pH to produce histamine of strain T4 were 20℃ and 7 respectively.关键词
鲐鱼/产组胺菌/生理生化特性/16SrDNA序列分析Key words
mackerel/histamine-producing bacteria/physiological and biochemical characteristics/16S rDNA sequence analysis分类
轻工纺织引用本文复制引用
杨健,吴祖芳,周秀锦,翁佩芳,李微微..鲐鱼中产组胺菌的分离筛选与生物学特性初步研究[J].食品工业科技,2012,33(9):190-193,4.基金项目
浙江省公益性技术应用研究项目 （）
