食品科学2018，Vol.39Issue(9)：19-25,7.DOI:10.7506/spkx1002-6630-201809004
大蒜精油和发酵剂对熏马肠中生物胺及微生物分布的影响
Effects of Garlic Essential Oil and Starter Cultures on Biogenic Amine Accumulation and Microbial Distribution in Smoked Horsemeat Sausages
摘要
Abstract
The study examined the effects of garlic essential oil and starter cultures on the accumulation of biogenic amines in smoked horse sausages. Biogenic amines were quantified by high performance liquid chromatography, and the changes of microbial diversity and biogenic amine contents were analyzed by using metagenomics. The results indicated that the combined use of starter cultures and garlic essential oil could reduce the accumulation of cadaverine, putrescine, histamine, tyramine and phenylethylamine and thus had a significant role in controlling the content of biogenic amines. The smoked sausages were rich in microbial species; lactic acid bacteria were the dominant bacteria at the family level throughout the processing of sausages and Staphylococcus was detected in large quantity during the late ripening period.关键词
高效液相色谱法/生物胺/大蒜精油/发酵剂/菌种分布Key words
high performance liquid chromatography/ biogenic amine/ garlic essential oil/ starter cultures/ bacterial distribution分类
轻工纺织引用本文复制引用
李彬彬,张雅晴,赵利利,毛顺,卢士玲..大蒜精油和发酵剂对熏马肠中生物胺及微生物分布的影响[J].食品科学,2018,39(9):19-25,7.基金项目
国家自然科学基金面上项目(31360392) （31360392）
