| 降解亚硝酸盐和生物胺乳杆菌筛选及其改善鱼肉香肠品质效果 |
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| 引用本文： | 许女,李田田,贾瑞娟,张浩,王如福.降解亚硝酸盐和生物胺乳杆菌筛选及其改善鱼肉香肠品质效果[J].农业工程学报,2018,34(15):304-312. |
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| 作者姓名： | 许女 李田田 贾瑞娟 张浩 王如福 |
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| 作者单位： | 山西农业大学食品科学与工程学院 |
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| 基金项目： | 山西省科技重大专项项目（201703D211001-06-05）；山西省应用基础研究项目 (201701D221189) |
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| 摘 要： | 为了筛选出优良亚硝酸盐和生物胺的降解植物乳杆菌,并研究在鱼肉发酵香肠中的应用。该文主要考察了19株植物乳杆菌亚硝酸盐和生物胺的降解活性及相关基因的携带情况,从中筛选出优良菌株,并研究其对鱼肉香肠发酵过程中各种亚硝胺、生物胺、腐败微生物的抑制作用和对其他理化指标的影响。试验结果表明,L.plantarum CP3对亚硝酸盐和生物胺的降解能力最强,分别达到95%和77%,PCR结果显示此菌株中含有亚硝酸盐降解(假定蛋白(hypothetical protein,HP)、谷胱甘肽还原酶(glutathione reductase,GR)、一氧化还原酶(Oxidoreductase,ORD))和生物胺降解的相关基因(multicopper oxidases,suf I),且不含生物胺生成相关基因(hdc,tdc,odc)。GC-MS测定结果显示L.plantarum CP3对发酵香肠中4种亚硝胺-二乙基亚硝胺(N-nitrosodiethylamine,NDEA),二甲基亚硝胺(N-nitrosodimethylamine,NDMA),亚硝基吗啉(N-nitrosomorpholine,NMOR)和甲基乙基亚硝胺(N-nitrosomethylamine,NMEA)的生成都具有显著的抑制作用,联合接种L.saki M4可以协同提高亚硝胺的降解能力。并且,与对照组相比,接种L.plantarum CP3+L.saki M4的鱼肉香肠,发酵48 h后腐胺、尸胺和酪胺的含量分别降低了76.83%,93.33%和88%。另外,接种乳酸菌处理组香肠中的肠杆菌、假单胞菌等腐败菌及pH值、硫代巴比妥酸(thiobarbituric acid,TBA)和挥发性盐基氮(total volatile basic nitrogen,TVB-N)的含量显著低于对照组。该研究结果体现了L.plantarum CP3作为香肠等肉制品发酵剂的良好开发应用前景。
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| 关 键 词： | 细菌 亚硝酸盐 胺 鱼肉发酵香肠 |
| 收稿时间： | 2018/4/9 0:00:00 |
| 修稿时间： | 2018/6/21 0:00:00 |
Selection of nitrite and bioamine-degrading bacteria and its improvement of fish sausage quality |
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| Institution: | Food Science and Engineering College, Shanxi Agricultural University, Taigu 030801, China,Food Science and Engineering College, Shanxi Agricultural University, Taigu 030801, China,Food Science and Engineering College, Shanxi Agricultural University, Taigu 030801, China,Food Science and Engineering College, Shanxi Agricultural University, Taigu 030801, China and Food Science and Engineering College, Shanxi Agricultural University, Taigu 030801, China |
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| Abstract: | Abstract: In order to improve the quality and food safety of Chinese fermented fish sausages, the activities of nitrite and biogenic amines degradation and related genes distribution in 19 Lactobacillus plantarum strains from different sources were investigated. The results showed that all strains had the ability of nitrite degradation with the reducing rate of 36%-95%. Among them, L. plantarum CP3 and MP1 (isolated from cupei and milk product respectively) had the strongest nitrite reducing ability, and the degrading rate could reach above 95% after 72 h. PCR (polymerase chain reaction) test suggested that all strains contained HP (hypothetical protein) gene. Detection rates of the other 2 nitrite degradation related genes GR (glutathione reductase) and ORD (oxidoreductase) were 47.36% and 42.10% respectively. There are few reports on genes of nitrate reductase in lactic acid bacteria. In future, the 3 genes encoding proteins sequence, enzyme activities and gene expression regulation should be studied in depth. Additionally, Suf I (multicopper oxidases) gene could be detected in all 19 strains. However, the biogenic amine degrading rate was so different, from 20% to 77%. There were 6 strains showing the degrading activity to all 8 tested biogenic amines. Ten strains (tryptamine degradation), 2 strains (putrescine degradation), 7 strains (tyramine degradation) and 3 strains (tyramine degradation, arginine degradation and spermidine degradation respectively) exhibited degradation rate of more than 50%. Also, we proved that the excellent target strain (L. plantarum CP3) did not contain potential harmful biogenic amines producing genes such as hdc (histidine decarboxylase gene), tdc (tyrosine decarboxylase gene) and odc (ornithine decarboxylase gene). Further, the effects of L. plantarum CP3 on nitrosamines, biogenic amines, microorganism and physico-chemical index of fish sausages were researched. The results showed that L. plantarum CP3 had a high inhibitory effect on all 4 N-nitrosamines: N-nitrosodiethylamine (NDEA), N-nitrosodimethylamine (NDMA), N-nitrosomorpholine (NMOR) and N-nitrosomethylamine (NMEA). Moreover, this ability could be synergistically enhanced when inoculated with L.saki M4 (another excellent strain for sausage fermentation in our previous study, which could produce bacteriocin). After 48 h fermentation, the putrescine, cadaverine and tyramine content were reduced by 76.83%, 93.33% and 88% respectively in the test group. Moreover, the results clearly demonstrated that due to the L. plantarum CP3 and L.saki M4 inoculation, lactic acid bacteria rapidly became dominant ?ora and the growth of food-borne pathogens, such as Enterobacteria spp. and Pseudomonas spp., was completely inhibited during sausages fermentation. Additionally, the pH values, thiobarbituric acid (TBA) and total volatile basic nitrogen (TVB-N) content were sharply reduced in inoculated sausages. In conclusion, L. plantarum CP3 can be considered as excellent candidate for microbial culture starters in fermented sausage production to inhibit nitrosoamines and biogenic amines accumulation and improve the product quality and safety. |
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| Keywords: | bacteria nitrite amines fish sausages fermentation |
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