乳酸菌无细胞溶液对酪氨酸脱羧酶肉汤中产毒病原菌产生酪胺的影响。
The influence of the cell free solution of lactic acid bacteria on tyramine production by food borne-pathogens in tyrosine decarboxylase broth.
机构信息
Vocational School of Feke, Cukurova University, 01660 Feke, Adana, Turkey.
Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, 01330 Adana, Turkey.
出版信息
Food Chem. 2015 Apr 15;173:45-53. doi: 10.1016/j.foodchem.2014.10.001. Epub 2014 Oct 19.
The function of cell-free solutions (CFSs) of lactic acid bacteria (LAB) on tyramine and other biogenic amine production by different food borne-pathogens (FBPs) was investigated in tyrosine decarboxylase broth (TDB) using HPLC. Cell free solutions were prepared from four LAB strains. Two different concentrations which were 50% (5 ml CFS+5 ml medium/1:1) and 25% (2.5 ml CFS+7.5 ml medium/1:3) CFS and the control without CFS were prepared. Both concentration of CFS of Streptococcus thermophilus and 50% CFS of Pediococcus acidophilus inhibited tyramine production up to 98% by Salmonella paratyphi A. Tyramine production by Escherichia coli was also inhibited by 50% CFS of Lactococcus lactis subsp. lactis and 25% CFS of Leuconostoc lactis. subsp. cremoris. The inhibitor effect of 50% CFS of P. acidophilus was the highest on tyramine production (55%) by Listeria monocytogenes, following Lc. lactis subsp. lactis and Leuconostoc mesenteroides subsp. cremoris (20%) whilst 25% CFS of Leu. mes. subsp. cremoris and Lc. lactis subsp. lactis showed stimulator effects (160%). The stimulation effects of 50% CFS of S. thermophilus and Lc. lactis subsp. lactis were more than 70% by Staphylococcus aureus comparing to the control. CFS of LAB strains showed statistically inhibitor effect since lactic acid inhibited microbial growth, decreased pH quickly and reduced the formation of AMN and BAs. Consequently, in order to avoid the formation of high concentrations of biogenic amines in fermented food by bacteria, it is advisable to use CFS for food and food products.
使用高效液相色谱法（HPLC）在酪氨酸脱羧酶肉汤（TDB）中研究了乳酸菌（LAB）的无细胞溶液（CFS）对不同食源性病原体（FBPs）产生酪胺和其他生物胺的作用。从四种 LAB 菌株中制备了无细胞溶液。制备了两种不同浓度的 CFS，分别为 50%（5ml CFS+5ml 培养基/1:1）和 25%（2.5ml CFS+7.5ml 培养基/1:3），以及不含 CFS 的对照。嗜热链球菌的 50% CFS 和嗜酸乳杆菌的 50% CFS 均可抑制副伤寒沙门氏菌 A 产生高达 98%的酪胺。50% CFS 的乳球菌乳亚种和 25% CFS 的乳脂乳球菌乳亚种也抑制大肠杆菌产生酪胺。嗜酸乳杆菌的 50% CFS 对单核细胞增生李斯特菌产生的酪胺（55%）的抑制作用最大，其次是乳球菌乳亚种和乳脂乳球菌乳亚种（20%），而乳脂乳球菌乳亚种和乳球菌乳亚种的 25% CFS 表现出刺激作用（160%）。与对照相比，50% CFS 的嗜热链球菌和乳球菌乳亚种对金黄色葡萄球菌的刺激作用超过 70%。由于乳酸抑制微生物生长，迅速降低 pH 值，并减少 AMN 和 BAs 的形成，因此 LAB 菌株的 CFS 表现出统计学上的抑制作用。因此，为了避免细菌在发酵食品中形成高浓度的生物胺，建议在食品和食品产品中使用 CFS。
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