发酵肉制品中生物胺及其产生菌株研究进展
生物胺是一类具有生物活性的含氨基小分子有机化合物, 其广泛存在于蛋白丰富的食品中。生物体内适量生物胺具有增强代谢、促进生长等功能, 但当含量达到临界值时, 会产生诸多不良影响。存在大量微生物的食品中, 生物胺的含量较高, 同类发酵肉制品中生物胺的种类和含量也有很大不同, 如发酵时间、贮藏时间和包装材料等都会对此产生影响。本文主要介绍生物胺的常见种类、生理作用, 发酵肉制品中产生物胺的微生物种类、形成途径、菌株筛选方法及检测方法, 旨在为今后发酵肉制品中生物胺的进一步研究提供帮助, 以期为发酵肉制品的质量保障提供参考。
Biogenic amines are a class of biologically active small molecule organic compounds containing amino groups, which widely exist in protein rich foods. The appropriate amount of biogenic amines in organisms can enhance metabolism and promote growth, but when the content reaches a critical value, it will produce many adverse effects. The biogenic amine content is higher in food which has a large number of microorganisms. The type and content biogenic amines are also very different in the same kind of fermented meat products, and the fermentation time, storage time and the packaging materials have effects on them. This paper mainly introduced the common types and physiological effects of biogenic amines, and microbial species producing biogenic amines in fermented meat products, forming ways, strain screening methods and detection methods, in order to provide supports for the further study of biogenic amines in fermented meat products in the future, and provide a reference for quality guarantee of fermented meat products.
标题：发酵肉制品中生物胺及其产生菌株研究进展
英文标题：Review on microorganism of producing biogenic amines and detection methods in fermented meat products
作者：
孙玥晖 云南农业大学云南省畜产品加工工程技术研究中心
刘姝韵 云南农业大学云南省畜产品加工工程技术研究中心
吴宝森 云南农业大学云南省畜产品加工工程技术研究中心
程志斌 云南农业大学云南省畜产品加工工程技术研究中心
谷大海 云南农业大学云南省畜产品加工工程技术研究中心
徐志强 云南农业大学云南省畜产品加工工程技术研究中心
王桂瑛 云南农业大学云南省畜产品加工工程技术研究中心
廖国周 云南农业大学云南省畜产品加工工程技术研究中心
中文关键词:发酵肉制品,生物胺,微生物,菌株,
英文关键词:fermented meat products,biogenic amine,microorganism,bacterial strain,
发表日期：2016-10-28
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