| 接种生物胺降解菌对鱼露生物胺含量及品质的影响 |
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| 引用本文： | 蓝翔,朱翠翠,何晓霞,王海英,徐莹,汪东风.接种生物胺降解菌对鱼露生物胺含量及品质的影响[J].中国海洋大学学报(自然科学版),2021(4). |
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| 作者姓名： | 蓝翔 朱翠翠 何晓霞 王海英 徐莹 汪东风 |
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| 作者单位： | 中国海洋大学食品科学与工程学院;即墨海关 |
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| 基金项目： | 国家自然科学基金项目(31871786)资助。 |
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| 摘 要： | 将两株生物胺降解菌Millerozyma farinose A3和Enterococcus faecium R7(简称降胺菌)接种到发酵鱼露中,探究接种M.farinose A3、E.faecium R7及两者复合菌对发酵鱼露生物胺含量及品质的影响。研究表明:接种降胺菌组鱼露生物胺含量显著低于对照组,且接种复合降胺菌鱼露生物胺含量最低(P<0.05)。与对照组相比,接种降胺菌能降低发酵过程中鱼露的pH,促进乳酸菌的生长同时抑制肠杆菌的生长(P<0.05);抑制挥发性盐基氮的生成,抑制呈鱼腥味的三甲胺和庚醛的生成;促进乙酸乙酯等令人愉悦的风味物质的生成,促进游离氨基酸特别是必需氨基酸的生成。本研究中M.farinose A3和E.faecium R7能降低鱼露生物胺含量,提高食用安全性,同时还能提升鱼露的风味和营养,其有望成为鱼露的新型发酵剂。
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| 关 键 词： | 鱼露 生物胺降解菌 发酵剂 生物胺 品质 |
Effects of Inoculated Biogenic Amines Degrading Bacteria on Biogenic Amines Concentration and Quality of Fish Sauce |
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| LAN Xiang,ZHU Cui-Cui,HE Xiao-Xia,WANG Hai-Ying,XU Ying,WANG Dong-Feng.Effects of Inoculated Biogenic Amines Degrading Bacteria on Biogenic Amines Concentration and Quality of Fish Sauce[J].Periodical of Ocean University of China,2021(4). |
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| Authors: | LAN Xiang ZHU Cui-Cui HE Xiao-Xia WANG Hai-Ying XU Ying WANG Dong-Feng |
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| Institution: | (College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China;Jimo Customs, Qingdao 266200, China) |
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| Abstract: | In this study,we aimed to evaluate the effects of two bacteria,Millerozyma farinose A3 and Enterococcus faecium R7,and their mixture as starter culture on the accumulation of biogenic amines and quality properties during the fish sauce fermentation.The results showed that the biogenic amines concentrations in the inoculated fish sauce are significantly lower than those of control.Especially,the mixture inoculated fish sauce had the lowest biogenic amines concentrations(P<0.05).Comparing with the control,inoculation of M.farinose A3 and E.faecium R7 decreased the pH during fermentation,promoted the growth of lactic acid bacteria while inhibited the growth of Enterobacteriaceae(P<0.05),decreased the concentration of total volatile base nitrogen,inhibited the production of trimethylamine and heptanal and promoted the production of ethyl acetate,and increased the concentrations of free amino acids,especially essential amino acids.These results indicated that M.farinose A3 and E.faecium R7 can be applied as potential starter cultures in fish sauce production to inhibit the accumulation of biogenic amines,enhance flavor and promote nutrition property. |
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| Keywords: | fish sauce biogenic amines degrading bacteria starter culture biogenic amine quality |
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