Amine-producing Effects Of Typical Amine-producing Microorganism Strains Of Suan Yu

Suan yu is mainly found in China's Guizhou,Hunan,Sichuan and other ethnic minority areas.It has a sour and spicy taste and low fishy taste.It is a unique ethnic fermented fish product.However,Suan yu is homemade,with extensive processing methods,strong randomness,poor production environment,and contaminated bacteria.Under the action of microorganisms,it is easy to produce high content of biogenic amines,which brings certain safety risks to the product.In this paper,the traditional Suan yu produced by ethnic minorities in Guizhou is used as the research object.The amine-producing bacteria in Suan yu are screened out by chromogenic medium and high performance liquid chromatography,identified and studied on the characteristics of the bacteria,and finally the high-producing amine bacteria is simulated fermentation,to detect changes in various physical and chemical indicators during the fermentation process.The main findings are as follows:1.During the fermentation of Suan yu,97 strains of Escherichia,14 strains of lactic acid bacteria and 45 strains of staphylococcus were screened with the ability to produce amines.The total amine production content of both lactic acid bacteria and staphylococcus was less than 50mg/L,and both coliform bacteria produce over1000mg/L of total amine,and mainly produces putrescine,cadaverine and histamine.23 strains of high-yielding putrescine,cadaverine and histamine were selected and identified as Enterobacter,Klebsiella,Citrobacter,Morgan and pan.They belong to 12 strains,such as Enterobacter,Citrobacter Freund and Morgan,respectively.It was found that the ability of amine-producing bacteria to accumulate biogenic amines was strain specific.2.Under pure bacteria culture conditions,explore the changes in the amine-producing ability of 23 amine-producing bacteria under different pH,temperature,sodium chloride content and aerobic/anaerobic conditions.It is found that when pH is 4 and 5,amine-producing bacteria can produce higher biogenic amines;all amine-producing bacteria produce the highest amine production at 2% saltconcentration;when the temperature is 25? and 35?,the amine production reaches the highest;However,oxygen/anaerobic factors have no significant difference in the amine production of amine producing bacteria.Multivariate analysis based on PCA shows that pH is the most important factor affecting the amine-producing ability of amine-producing bacteria,followed by temperature and salt content.3.Inoculate surimi with strains that produce putrescine,cadaverine and histamine(26C3,47C2 and 45C3)respectively for simulated fermentation.Compared with the blank group,the corresponding free amino acids(the precursor substances of cadaverine and histamine,namely lysine and histidine)in the 47C2 and 45C3 groups were reduced due to the utilization of amine-producing bacteria.There is no correlation between arginine and putrescine in the 26C3 group,which is presumably due to the ornithine pathway under this condition.TVB-N of the inoculated group was significantly higher than that of the blank group.SDS-PAGE electrophoresis pattern showed that the protein degradation ability of the inoculated fermentation group was lower than that of the blank fermentation group.The inoculated fermentation group has a faster biogenic amine production rate than the blank group.Using Cytoscape software to make a correlation network diagram between the physical and chemical indicators,it can be seen that the correlation between the physical and chemical indicators leads to the complexity of the formation of biogenic amines.