Sumner Susan S, Taylor Steve L
Food Research Institute and Departments of Food Microbiology and Toxicology and Food Science, University of Wisconsin, Madison, Wisconsin 53706 and Department of Food Science and Technology and Food Processing Center, University of Nebraska, Lincoln, NE 68583-0919.
J Food Prot. 1989 Feb;52(2):105-108. doi: 10.4315/0362-028X-52.2.105.
A detection method for histamine-producing, dairy-related bacteria was developed that involves a two-step sequential enzyme system. First, isolated bacteria are incubated in MRS broth or trypticase soy broth fortified with histidine. The histamine formed during this incubation period is reacted with diamine oxidase, which catalyzes the oxidation of histamine to form imidazole acetaldehyde, ammonia, and hydrogen peroxide. The hydrogen peroxide is then detected by the formation of crystal violet from the leuco base in the presence of horseradish peroxidase. Liquid culture medium containing bacteria that produce greater than 1200 nmole histamine per ml will develop a positive purple color. Cultures containing bacteria that produce little or no histamine will not develop a purple color. Other amines often found in cheese, such as tyramine, cadaverine, or putrescine, will not interfere with the color formation.
开发了一种用于检测产生组胺的乳制品相关细菌的检测方法，该方法涉及两步顺序酶系统。首先，将分离出的细菌在添加了组氨酸的MRS肉汤或胰蛋白酶大豆肉汤中培养。在此培养期间形成的组胺与二胺氧化酶反应，二胺氧化酶催化组胺氧化形成咪唑乙醛、氨和过氧化氢。然后在辣根过氧化物酶存在的情况下，通过无色碱形成结晶紫来检测过氧化氢。每毫升产生超过1200纳摩尔组胺的含细菌液体培养基将呈现阳性紫色。含有很少或不产生组胺的细菌的培养物不会呈现紫色。奶酪中常见的其他胺类，如酪胺、尸胺或腐胺，不会干扰颜色形成。
