Evaluation of the Biogenic Amines and Microbial Contribution in Traditional Chinese Sausages
Evaluation of the Biogenic Amines and Microbial Contribution in Traditional Chinese Sausages
复制标题
DOI：
10.3389/fmicb.2019.00872
复制
发表时间：
2019-05-03
影响因子：
5.2
通讯作者：
Wei, Xuetuan
中科院分区：
文献类型：
--
作者：
Li, Lu;Zou, Dian;Wei, Xuetuan
香肠中的生物胺（BAs）对消费者的健康构成威胁，因此研究BAs的积累机制对于控制BAs具有重要意义。本研究对16种典型中式香肠样品中的苯甲酸进行了分析，并从不同样品中检测出8种常见的苯甲酸。总体而言，除了样品HBBD的总BA和组胺浓度高于毒性剂量水平外，大多数中式香肠样品的BA含量均在安全剂量范围内。采用高通量测序技术对中式香肠样品中的细菌和真菌群落进行了分析，鉴定出葡萄球菌属、芽孢杆菌属、乳球菌属、乳杆菌属、德巴利酵母属和曲霉属为优势菌属。在此基础上，从优势菌中筛选出13株具有代表性的菌株，并对其产酸和降解特性进行了评价。发酵肉制品模型试验结果表明，巴氏葡萄球菌、表皮葡萄球菌、骆驼葡萄球菌Sc1、骆驼葡萄球菌Sc2和模拟葡萄球菌Ss等葡萄球菌菌株对发酵肉制品中的BA具有显著的抑制作用，具有作为发酵剂控制发酵肉制品中BA的潜力。本研究不仅有助于解释中国香肠中BAs的积累机制，而且还为发酵肉制品中BAs的控制提供了可能。
Biogenic amines (BAs) in sausages represent a health risk for consumers, and thus investigating the BAs accumulation mechanism is important to control the BAs. In this study, the BAs profiles of 16 typical Chinese sausage samples were evaluated, and 8 kinds of common BAs were detected from different samples. As a whole, the BAs contents of the majority of Chinese sausage samples were within the safe dosage range, except that the total BAs and histamine concentrations of sample HBBD were above the toxic dosage levels. Furthermore, the bacterial and fungal communities of the Chinese sausage samples were investigated by high-throughput sequencing analysis, and Staphylococcus, Bacillus, Lactococcus, Lactobacillus, Debaryomyces, and Aspergillus were identified as the predominant genera. Accordingly, 13 representative strains were selected from the dominant genera, and their BAs formation and degradation properties were evaluated. Finally, the results of fermented meats model experiment indicated that the Staphylococcus isolates including Staphylococcus pasteuri Sp, Staphylococcus epidermidis Se, Staphylococcus camosus Sc1, Staphylococcus camosus Sc2, and Staphylococcus simulans Ss could significantly reduce BAs, possessing the potential as the starter cultures to control the BAs in fermented meat products. The present study not only helped to explain the BAs accumulation mechanism in Chinese sausage, but also developed the candidates for potential BAs control in fermented meat products.