Histamine contents and histamine-forming bacteria in natto products in Taiwan
Histamine contents and histamine-forming bacteria in natto products in Taiwan
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DOI：
10.1016/j.foodcont.2006.02.012
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发表时间：
2007-05
期刊：
影响因子：
6
通讯作者：
H. Kung;Yiing-Horng Lee;Shu-Chen Chang;Cheng-I. Wei;Y. Tsai
中科院分区：
文献类型：
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作者：
H. Kung;Yiing-Horng Lee;Shu-Chen Chang;Cheng-I. Wei;Y. Tsai
购买南台湾超级市场销售的12种白色腐乳及10种棕色腐乳进行测试，以确定是否含有组胺及组胺形成细菌。所有样品的 pH 值、盐含量和菌落总数 (APC) 水平分别为 4.6 至 6.6、6.2% 至 12.0% 和 3.0 至 7.9logCFU/g。这些样品均不含总大肠菌群和大肠杆菌。虽然所有样品中9种生物胺的平均含量均低于5毫克/100克，但只有一份棕色腐乳样品的组胺含量（15.8毫克/100克）高于美国食品和药物管理局建议的5.0毫克/100克允许限值。通过 16S rDNA 测序和 PCR 扩增，两种能够在添加 1.0% L-组氨酸 (TSBH) 的胰蛋白酶大豆肉汤 (TSB) 中产生 1.33mg/100ml 和 1.34mg/100ml 组胺的产组胺细菌菌株被鉴定为枯草芽孢杆菌。
Twelve white and ten brown sufu products sold in the supermarkets in southern Taiwan were purchased and tested to determine the occurrence of histamine and histamine-forming bacteria. The levels of pH, salt content, and aerobic plate count (APC) in all samples ranged from 4.6 to 6.6, 6.2% to 12.0%, and 3.0 to 7.9logCFU/g, respectively. None of these samples contained total coliform and Escherichia coli. Although the average content for each of the nine biogenic amines in all samples was less than 5mg/100g, only one brown sufu sample had histamine content (15.8mg/100g) greater than the 5.0mg/100g allowable limit suggested by the US Food and Drug Administration. Two histamine-producing bacterial strains capable of producing 1.33mg/100ml and 1.34mg/100ml of histamine in trypticase soy broth (TSB) supplemented with 1.0% l-histidine (TSBH) were identified as Bacillus subtilis by 16S rDNA sequencing with PCR amplification.