Food and Fermentation Industries >

2022 , Vol. 48 >Issue 16: 163 - 168

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.029856

Microbial community structure and biogenic amine content in commercial Sichuan bacon

  • LIU Yuxuan ,
  • REN Guanjie ,
  • LU Jiaxuan ,
  • CHEN Yuling ,
  • ZANG Mingyang ,
  • TANG Xiaoling ,
  • YANG Liuqing ,
  • LI Jianlong ,
  • LIU Shuliang ,
  • HE Li ,
  • CHEN Shujuan ,
  • LI Qin ,
  • YANG Yong
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  • College of Food Science, Sichuan Agricultural University, Ya′an 625014, China

Received date: 2021-11-02

  Revised date: 2021-11-21

  Online published: 2022-09-16

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Abstract

In order to explore the microbial community structure, biogenic amine content and their correlation in commercial Sichuan bacon, the culturable microorganisms were determined by traditional culture method, and the biogenic amine content was determined by HPLC. The results showed that the main microorganisms in Sichuan bacon were mold, yeast and lactic acid bacteria. The number of microorganisms in bacon from southern Sichuan was the largest, and that in eastern Sichuan was the lowest, which was consistent with the trend of total biogenic amine content in bacon. Tryptamine and cadaverine were the most abundant biogenic amines in Sichuan bacon, which mainly existed in lean meat (P＜0.05). Histamine was detected in both fat and lean meat (P＞0.05), among which the content of histamine in fat bacon in northern Sichuan was higher than that in lean meat. Tyramine mainly existed in lean meat (P＞0.05) and the content of putrescine in fat and lean meat was similar (P>0.05). Among the 56 Sichuan bacon samples, the histamine content in lean meat of 27 samples exceeded 100 mg/kg with an average of 86.39 mg/kg. And that in fat meat of 13 samples exceeded 100 mg/kg with an average of 49.26 mg/kg. By Spearman analysis, there was a significantly positive correlation between the total viable counts and lean meat biogenic amines, where the correlation coefficient was 0.28; the number of molds and yeasts was extremely significantly positively correlated with total amines in lean meat (P<0.01), and the correlation coefficient was 0.36.

Key words： Sichuan bacon; microbial community, biogenic amine; HPLC; correlation

Cite this article

LIU Yuxuan , REN Guanjie , LU Jiaxuan , CHEN Yuling , ZANG Mingyang , TANG Xiaoling , YANG Liuqing , LI Jianlong , LIU Shuliang , HE Li , CHEN Shujuan , LI Qin , YANG Yong . Microbial community structure and biogenic amine content in commercial Sichuan bacon[J]. Food and Fermentation Industries, 2022 , 48(16) : 163 -168 . DOI: 10.13995/j.cnki.11-1802/ts.029856

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