嗜盐古菌能否提高传统咸鱼（Engraulis encrasicholus L.）的安全性和质量？
Could halophilic archaea improve the traditional salted anchovies (Engraulis encrasicholus L.) safety and quality?
机构信息
Dipartimento di Scienza degli Alimenti, Sezione di Microbiologia Agraria, Alimentare ed Ambientale e di Igiene, Università degli Studi di Napoli Federico II, Portici, Italy.
出版信息
Lett Appl Microbiol. 2010 Dec;51(6):697-703. doi: 10.1111/j.1472-765X.2010.02956.x. Epub 2010 Nov 4.
AIMS
The positive influence of two selected extremely halophilic archaea strains in the production of salted anchovies (Engraulis encrasicolus, L., 1758) was highlighted.
METHODS AND RESULTS
Anchovies produced with salt artificially contaminated with halophiles exhibited lower loads of staphylococci, Enterobacteriaceae and lactic acid bacteria, and a reduced content of histamine as well as an improved organoleptic acceptance.
CONCLUSIONS
The findings of this survey are expected to enhance the safety of salted anchovies, with regard to the histamine formation during ripening, and to improve the sensory attributes of this product.
SIGNIFICANCE AND IMPACT OF THE STUDY
This study represents the first report on the positive influence of halophilic archaea in traditional salted anchovies production, thus suggesting new perspectives about a conscious employment of properly selected haloarchaea strains in this traditional manufacture.
目的
强调了两种精选的极端嗜盐古菌菌株在腌制凤尾鱼（Engraulis encrasicolus，L.，1758）生产中的积极影响。
方法和结果
用人工污染嗜盐菌的盐腌制的凤尾鱼表现出较低的葡萄球菌、肠杆菌科和乳酸菌负荷，组胺含量降低，感官接受度提高。
结论
本调查的结果有望提高腌制凤尾鱼的安全性，减少成熟过程中组胺的形成，并改善该产品的感官特性。
研究的意义和影响
本研究首次报道了嗜盐古菌对传统腌制凤尾鱼生产的积极影响，因此为在这种传统生产中有意选择适当的嗜盐古菌菌株提供了新的视角。
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