食品科学2012，Vol.33Issue(11)：158-162,5.
鱼露中生物胺降解菌的筛选及其特性
Screening of Strains with Degradation Activity for Biogenic Amines in Fish Sauce
摘要
Abstract
In the present study,strains with degradation activity for biogenic amines were screened from naturally fermented fish sauce,and the effects of fermentation time and temperature on the content of biogenic amines were investigated.A total of 10 strains were obtained from natural fish sauce subjected to fermentation for 3 months.After 72 hours of fermentation at 30 ℃,the degradation rate of histamine was in the range of 17.3%-62.2%,and the degradation rate of tyramine was in the range of 12.4%-57.3%.The strain M8 with the highest activity was identified as Kodamaea ohmeri yeast through 26S rDNA sequence and online sequence alignment.Meanwhile,the strain revealed the strongest degradation activity for biogenic amines at 30 ℃.During fermentation,the content of biogenic amines revealed a decrease on the first day and an increase on the second day as well as the highest level on the third day,and then exhibited a decrease trend until the end of fermentation.After 9 days of fermentation at 30 ℃,the contents of histamine and tyramine were reduced to 30.4% and 20.8% of the initial levels,respectively.The strain M8 Kodamaea ohmeri yeast could reveal the best degradation activity for biogenic amines in the presence of 25% salt.Under the optimal conditions,histamine and tyramine were reduced to 35.6% and 27.6%,respectively.关键词
鱼露/生物胺/奥默柯达酵母Key words
fish sauce/biogenic amines/Kodamaea ohmeri分类
生物科学引用本文复制引用
杨利昆,付湘晋,胡叶碧,周其中,李滨..鱼露中生物胺降解菌的筛选及其特性[J].食品科学,2012,33(11):158-162,5.基金项目
湖南省自然科学基金项目 （）
