摘要
为考察4株优势芽孢杆菌对真空包装免泡豆杆致腐败能力差异及其产生物胺特性,通过分析接种优势芽孢杆菌免泡豆杆贮藏过程中豆杆样品菌落数量变化、产品感官品质、挥发性盐基氮(TVB-N)及生物胺含量变化,比较不同优势腐败菌对免泡豆杆品质的影响,分析样品菌落总数、感官评分及TVB-N值与生物胺相关指标间的相关性。结果表明,接种4株优势芽孢杆菌明显缩短了免泡豆杆货架期,25℃贮藏条件下货架期缩短至4天。在贮藏第8天,接种样品菌落总数高达10.82~10.95 lgCFU/g,TVB-N值为40.82~77.13 mg/100g。接种2株解淀粉芽孢杆菌样品总生物胺含量显著高于2株枯草芽孢杆菌,各接种样品中腐胺、尸胺含量高于其他生物胺,是腐败过程中的2种主要生物胺;其中接种解淀粉芽孢杆菌DY1b样品TVB-N产量因子YTVB-N/CFU、贮藏第8天总生物胺含量分别为2.49×10^(-9)mg/CFU和1 087.54 mg/kg,均显著高于其他3株腐败菌。相关性分析表明,各生物胺指标与感官评分呈负相关关系(r=-0.884^-0.996),与菌落总数、TVB-N值均呈正相关(r=0.514~0.991)。综上所述,解淀粉芽孢杆菌DY1b是真空包装免泡豆杆致腐能力最强的菌株,总生物胺含量是免泡豆杆腐败进程的重要指标。
To explore the spoilage abilities of four specific spoilage Bacillus spp. and the characteristic of produ- cing biogenic amines. The total bacteria counts,sensory quality, total volatile basic nitrogen （TVB-N） and biogenic amine of samples inculated with spoilage strains respectively were assayed to evaluate the spoilage abilities, and corre- lation among the total bacteria counts, sensory quality, TVB-N values and biogenic amines during storage. Results showed that all of the dougan samples inoculated with four Bacillus spp. were spoiled noticeably after 4 days at 25℃. At day 8, the total bacteria counts reached 10.82 - 10.95 lgCFU/g, the TVB-N values were 40.82 - 77. 13 mg/ 100g. The total biogenic amine content of B. amyloliquefaciens was higher than B. subtilis, putrescine and cadaverine- contents were higher than other biogenic amine in inculated samples. TVB-N yield factor YTVB-N/CFU, total biogenic amine in samples inoculated with B. amyloliquefacien DYlb at day 8, were 2.49 x 10-9 mg/CFU ,1 087.54 mg/kg, were significantly higher than the other three Bacillus species. Correlation analysis results showed that the biogenic amine indexes were negatively correlated with the sensory scores （ r = - 0.88 - - 0. 996） , which were positively cor- related with total bacterial counts and TVB-N values （r = 0. 514 -0. 991 ）. B. amyloliquefaciens strain DYlb was the main organism responsible for the rehydration dougan spoilage stored at 25 ℃. The total biogenic amine could be used as the spoilage indicators of rehydration dougan.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2017年第10期56-62,共7页
Food and Fermentation Industries
基金
四川省教育厅川菜发展研究中心重点规划项目(CC2017Z01)
四川农业大学校企合作项目(060H0301)
关键词
芽孢杆菌
腐败能力
挥发性盐基氮
生物胺
相关性分析
Bacillus
spoilage potential
total volatile basic nitrogen
biogenic amine
correlation analysis
