利用从熏马肠中分离出的具有抑菌作用并可以产生物胺氧化酶的菌株,1株表皮葡萄球菌(Staphylococcus epidermidis),3株模仿葡萄球菌(Staphylococcus simulans)作为发酵剂加入到熏马肠,在熏马肠成熟过程中采用高效液相色谱检测不同发酵剂对生物胺含量变化的影响,进而阐明发酵剂对熏马肠中生物胺累积的控制作用。从研究结果可以看出,在马肠成熟过程中,B组对色胺、苯乙胺、腐胺、组胺、酪胺都有较显著的减少作用;C组对色胺、腐胺、尸胺、组胺、酪胺减少作用显著;D组对色胺、苯乙胺、腐胺、组胺、酪胺的减少作用显著;E组对组胺、苯乙胺、色胺的减少作用显著。添加发酵剂组对精胺、亚精胺的减少作用均不显著。结果表明,上述菌种对熏马肠成熟过程中生物胺产生有较好的抑制作用,具有肉品发酵剂的良好特性,为熏马肠以及其他发酵肉制品的工业化生产和安全性奠定了基础。

In this study,one Staphylococcus epidermidis strain and three Staphylococcus simulans strains were added into the starter culture in the processing of hoursemeat sausages. These strains all have antibacterial effects. The content of biogenic amines during sausages ripening with different starters was determined by HPLC. It showed that the starter cultures controlled biogenic amines accumulation. During the fermentation and ripening,group B significantly inhibits the production of the trypmine,phenylethylamine,putrescine,histamine and tyramine; group C has the significant function of inhibiting the production of the trypmine,putrescine,cadaverine,histamine and tyramine; group D significantly decreases the production of histamine,phenylethylamine and trypmine; all the above groups have not significant effect on the content of spermine content and spermidine. The results indicated that these strains have good inhibition effect on biogenic amines during the ripening of smoked horse sausage and good characteristics of meat starter cultures. It provided a good theoretical basis for fermented meat industrial production and safety control.