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- Title
发酵肉制品中细菌群落结构及其表皮葡萄球菌生物胺相关基因分析.
- Authors
刘蕾; 杨海莺; 沈雪梅; 倪伟; 郑晓卫; 陈博; 陈历水
- Abstract
The bacterial community structure in fermented meat was analyzed by high-throughput sequencing. Then, the biogenic amine production bacteria were isolated and screened by traditional culture and isolation method and double-layer chromogenic media, and identified based on 16S rRNA gene sequences. Finally, the genes ldc, hdc and tdc encoding lysine decarboxylase, histidine decarboxylase and tyrosine decarboxylase of biogenic amine- producing bacteria were amplified by polymerase chain reaction (PCR). The results showed that the Staphylococcus belonging to Firmicutes were the dominant bacteria. 52 strains of bacteria were isolated from fermented meat, among them, 43 strains had the biogenic amines production ability, which were mainly Staphylococcus epidermidis. 7 strains of S. epidermidis with strong biogenic amine production ability contained ldc and hdc genes, and the tdc gene was detected in some strains, which laid a foundation for assessing the potential harm and rapid detection of biogenic amines in fermented foods.
- Subjects
BIOGENIC amines; STAPHYLOCOCCUS epidermidis; FERMENTED foods; POLYMERASE chain reaction; BACTERIA phylogeny; BACTERIAL communities
- Publication
China Brewing, 2020, Vol 39, Issue 1, p39
- ISSN
0254-5071
- Publication type
Article
- DOI
10.11882/j.issn.0254-5071.2020.01.008