摘要
利用产组胺菌鉴别培养基,对鲐鱼内脏中产组胺菌进行初步筛选,结合高效液相色谱分析方法对分离菌株的产组胺能力进行了确认;并通过菌株的生理生化、形态和16SrDNA基因序列分析对分离得到的菌株进行鉴定;研究了温度和pH对菌株生长和产组胺的影响。结果表明,从鲐鱼中初步分离的4株菌(T4、T5、T6和T9)在组胺发酵培养基中能够产生164.1～466.1μg/100mL组胺;经生理生化特性及16SrDNA序列测定为相同菌种,对其中T4菌株进行进化树分析,发现菌株T4与产粘液变形杆菌相似性最高。T4菌株生长和产组胺的最适温度均为20℃,最适pH均为7。
Histamine-forming bacteria were isolated by prescreening step using the identification medium from viscera of mackerel,and the ability to produce histamine of true histamine formers were confirmed by HPLC analysis method.The strains were identified by physiology and biochemistry indicators,morphology and 16S rDNA gene sequence analysis.The results showed that the four histamine-producing bacteria（T4,T5,T6 and T9）isolated from mackerel could produce 164.1～466.1ug/100mL histamine in trypticase soya broth supplemented with 1.0% L-histidine.These strains were found identity by mean of physiochemical properties and 16S rDNA gene sequence analysis among them.The T4 strain further conducted by phylogenetic analysis was found the highest similarity with Proteus myxofaciens.The optimal growing temperature and pH to produce histamine of strain T4 were 20℃ and 7 respectively.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第9期190-193,共4页
Science and Technology of Food Industry
基金
浙江省公益性技术应用研究项目(2010C33180)
关键词
鲐鱼
产组胺菌
生理生化特性
16SrDNA序列分析
mackerel
histamine-producing bacteria
physiological and biochemical characteristics
16S rDNA sequence analysis
