【摘要】 目的　研究用木糖葡萄球菌和干酪乳杆菌做发酵剂 ,对发酵香肠不同发酵阶段生物胺含量的影响。方法　按传统工艺方法制作干发酵香肠 ,分别接种木糖葡萄球菌和干酪乳杆菌做发酵剂 ,采用邻苯二甲醛 (OPA)衍生高效液相色谱法分别测定不同发酵阶段样品中的组胺、酪胺、色胺含量 ,同时检测分析发酵过程中样品中水分含量、相关微生物及理化指标变化及其与生物胺含量变化的相关性。结果　用木糖葡萄球菌和干酪乳杆菌做发酵剂可有效降低香肠中的组胺含量 ,与空白组相比 ,分别降低 4 1 .0 %和 6 8 .1% ,干酪乳杆菌使酪胺含量降低 11 .6 % ,但不能降低色胺的含量。结论　从降低生物胺和发酵剂的竞争性抑制等方面来分析 ,干酪乳杆菌要优于木糖葡萄球菌。干发酵香肠中生物胺的产生不仅取决于蛋白质的分解和游离氨基酸的产生 ,还取决于微生物的生长和脱羧酶的活性。更多还原

【Abstract】 Purpose To study the effect of Staphylococcus xylosus and Lactobacillus casei as starter cultures on reducing the biogenic amines content during sausage fermentation and ripening.Methods Dry fermented sausages made by traditional ways were cultured by Staphylococcus xylosus and Lactobacillus casei.Histamine,tyramine and tryptamine were determined as OPA derivates by HPLC.Changes in water content,microbial counts,pH,AAN and VBN were also examined during fermentation and ripening to see if there were relations between them and biogenic amines.Results Both Staphylococcus xylosus and Lactobacillus casei were efficient in reducing the concentration of histamine each by 41.0% and 68.1% but not able to reduce the concentration of tryptamine compared with the control batch.Lactobacillus casei was able to reduce tyramine production by 11.6%.Conclusion Lactobacillus casei is better than Staphylococcus xylosus from aspects of ability in reducing biogenic amine content and controlling of other microorganism.The production of biogenic amines depend not only on decomposing of protein and forming of free amino acid but also on the growth of microorganism and enzyme activity of decarboxylation.更多还原