Handa Ayami, Kawanabe Hitomi, Ibe Akihiro
Aoyama Gakuin Women's Junior College.
Jissen Women's University.
Shokuhin Eiseigaku Zasshi. 2020;61(1):1-6. doi: 10.3358/shokueishi.61.1.
Some rice bran pickles contain histamine (Him) and tyramine (Tym), which are nonvolatile amines, presumably produced by microorganisms during the fermentation process. When attempting to identify the histamine- and tyramine-producing bacteria from commercially available cucumber rice bran pickles containing Him and Tym, it was identified histamine-producing bacteria were found to be Raoultella ornithinolytica, and tyramine-producing bacteria were Lactobacillus curvatus. When those bacteria were cultured in media containing rice bran (the raw material for rice bran pickles), Him and Tym were produced. However, it was suggested that Him and Tym were not necessarily produced by the presence or absence of amine-producing bacteria, but rather, their production was affected by the amount of precursor amino acids and other bacteria that were present during rice bran pickles production.
一些米糠泡菜含有组胺（Him）和酪胺（Tym），它们是非挥发性胺，可能是在发酵过程中由微生物产生的。当试图从市售的含有Him和Tym的黄瓜米糠泡菜中鉴定出产生组胺和酪胺的细菌时，发现产生组胺的细菌是解鸟氨酸拉乌尔菌，产生酪胺的细菌是弯曲乳杆菌。当这些细菌在含有米糠（米糠泡菜的原料）的培养基中培养时，会产生Him和Tym。然而，有人认为，Him和Tym的产生不一定取决于产胺细菌的存在与否，而是它们的产生受到米糠泡菜生产过程中存在的前体氨基酸和其他细菌数量的影响。
