传统中式香肠中产生物胺氧化酶菌的分离鉴定

摘要

In this study, the method of medium color and oxidase test were used to initially separate the biogenic amines-oxidase productive strains in the fermented sausages. According to the standard of meat fermentation starter culture, we removed the bacteria which did not meet the requirements. For those strains meet the requirements, highperformance liquid was used to detect the ability of oxidation and reduction biogenic amines. Finally, through the comparative 16S rDNA sequences analysis and phylogenetic analysis, we found 4 biogenic amines-oxidase productive strains which meet the fermentation starter culture requirements, one Staphylococcus epidermidis and three Staphylococcus simulans.%结合培养基显色法和氧化酶试验，对发酵香肠中产生物胺氧化酶优势菌进行了初步分离。进而利用肉品发酵剂标准剔除不符合要求的菌株。利用高效液相色谱检测符合要求的产生物胺氧化酶菌株对生物胺的氧化减少能力。最后采用16SrDNA分子鉴定方法，通过同源性比对，得到4株符合发酵剂标准的产生物胺氧化酶菌株，即1株表皮葡萄球菌，3株模仿葡萄球菌。