文档介绍：中国科技论文在线

发酵肉制品中产生物胺的微生物研究进展#
李彬,徐幸莲,周光宏,王鹏,赵颖颖,谢翀**
(南京农业大学教育部肉品加工与质量控制重点实验室)
5 摘要:发酵肉制品因因风味独特深受消费者的喜爱。而发酵肉制品中可能含有的生物胺如尸
胺和腐胺,作为世界公认的对人体健康有潜在危害的物质,已成为影响其质量安全的重要因
素。发酵肉制品中生物胺的产生,主要是由微生物脱羧酶催化氨基酸产生,因此,研究微生
物的产生物胺机理是解决此问题的重要途径。本文从微生物角度综述了产生物胺,特别是尸
10 胺和腐胺微生物研究现状,以期为发酵香肠中生物胺的控制提供思路。
关键词:发酵肉制品;尸胺;腐胺
中图分类号:

Research Progress in anisms Production of
15 Biogenic Amine
Li Bin, Xu Xinglian, Zhou Guanghong, Wang Peng, Zhao Yingying, Xie Chong
(Key Laboratory of Meat Prossing and Quality Control,Ministry of Education Nanjing Agriculture
University,Nanjing 210095,China)
Abstract: The traditional chinese fermented sausage is one of the spontaneously fermented
20 sausages, consumers love it because of its unique flavor. Biogenic amine, recognized as one of the
potentially harmful substance threaten to human health, have already e the important factor
affecting the quality and safety of fermented sausages. Biogenic amines are mainly produced by
decarboxylation reaction of bacterial amino-acid decarboxylases, therefore the study on formation
mechanism of biogenic amines by anisms could be an important approach to solve the
25 biogenic amines problem. This paper summarizes the current research status of
anisms ,especially the cadaverine- and putrescine-producing bacteria to control the
production of Biogenic Amine in tradit