中国食品学报2012，Vol.12Issue(8)：25-31,7.
冷冻鲣鱼中产组胺菌的分离筛选及其生物学特性研究
Study on Isolation and Biological Characteristics of Histamine-forming Bacteria in Frozen Storage of Raw Skipjack Tuna
摘要
Abstract
Histamine -forming bacteria were selected from the prescreening step using Actis's identification medium from skipjack tuna tissue, and true histamine formers were confirmed by HPLC method. Effects of temperature and pH on growth and histamine production of histamine-forming bacteria were studied. They were further identified by physiology, biochemistry indicators, morphology and 16 S rDNA gene sequence analysis. The results showed that two histamine formers isolated from skipjack tuna tissue were named as J2 and J4, which could produce histamine in trypticase soy broth supplemented with 1.0% L- histidine. The optimal temperature of growth of them were both 30 ℃, and the optimal growth pH were 7 and 6, respectively. The optima] temperature of histamine production of them were 25 ℃ and 30℃, respectively. The optimal pH was both 5. The maximum of histamine reached 12.47 mg/L under the suitable culture condition. The strains J2 and J4 had the closest relationship with Bacillus cereus, based on theirs, morphology, physio-chemical properties, characteristic of growth and histamine production and 16 S rDNA sequence analysis.关键词
鲣鱼/产组胺菌/生理生化特性/16S rDNA序列分析Key words
skipjack tuna/ histamine-forming bacteria/ physiochemical properties/ 16 S rDNA sequence analysis引用本文复制引用
杨健,吴祖芳,周秀锦,翁佩芳,沈飚..冷冻鲣鱼中产组胺菌的分离筛选及其生物学特性研究[J].中国食品学报,2012,12(8):25-31,7.基金项目
浙江省公益性技术应用研究项目(2010C33180) （2010C33180）
