贮藏温度对盐水鸭中粪肠球菌R612Z1产生酪胺的影响。

Effects of storage temperature on tyramine production by Enterococcus faecalis R612Z1 in water-boiled salted ducks.

作者信息

Liu Fang, Du Lihui, Wu Haihong, Wang Daoying, Zhu Yongzhi, Geng Zhiming, Zhang Muhan, Xu Weimin

机构信息

Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, People's Republic of China.

College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210046, People's Republic of China.

出版信息

J Food Prot. 2014 Oct;77(10):1804-8. doi: 10.4315/0362-028X.JFP-14-141.

DOI:10.4315/0362-028X.JFP-14-141

PMID:25285502

Abstract

Tyramine production by Enterococcus faecalis R612Z1 in water-boiled salted ducks was evaluated during storage at different temperatures. The results showed that E. faecalis R612Z1 could produce tyramine in meat samples when the storage temperature was no less than 4°C. The E. faecalis R612Z1 counts of the meat samples reached 10(8) CFU/g on day 7 at 4°C and on day 4 at 10°C. However, the tyramine content of the meat samples stored at 10°C increased to 23.73 μg/g (on day 10), which was greater than the level in the samples stored at 4°C (7.56 μg/g). Reverse transcription quantitative PCR detection of the expression level of the tyrDC gene in E. faecalis R612Z1 in the meat samples revealed no significant changes at different storage temperatures. Thus, the changes in tyramine production of E. faecalis R612Z1 may be due to the different enzymatic activities at different storage temperatures.

摘要

评估了粪肠球菌R612Z1在不同温度下储存的盐水鸭中酪胺的产生情况。结果表明，当储存温度不低于4°C时，粪肠球菌R612Z1可在肉样中产生酪胺。肉样中的粪肠球菌R612Z1数量在4°C下第7天和10°C下第4天达到10⁸ CFU/g。然而，在10°C下储存的肉样中酪胺含量在第10天增加到23.73μg/g，高于在4°C下储存的样品中的水平（7.56μg/g）。通过逆转录定量PCR检测肉样中粪肠球菌R612Z1中tyrDC基因的表达水平，发现在不同储存温度下没有显著变化。因此，粪肠球菌R612Z1酪胺产生的变化可能是由于不同储存温度下酶活性不同所致。