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Article(id=1153433634490015783, tenantId=1146029695717560320, journalId=1149652044408987649, issueId=1153433633999282214, articleNumber=null, orderNo=null, doi=10.19812/j.cnki.jfsq11-5956/ts.20241127002, pmid=null, cstr=null, oa=null, hot=null, price=null, onlineType=0, articleFormat=0, articleType=null, articleTypeStr=null, receivedDate=1732636800000, receivedDateStr=2024-11-27, revisedDate=null, revisedDateStr=null, acceptedDate=null, acceptedDateStr=null, onlineDate=1752929608223, onlineDateStr=2025-07-19, pubDate=1742832000000, pubDateStr=2025-03-25, doiRegisterDate=null, doiRegisterDateStr=null, onlineIssueDate=1752929608223, onlineIssueDateStr=2025-07-19, onlineJustAcceptDate=null, onlineJustAcceptDateStr=null, onlineFirstDate=null, onlineFirstDateStr=null, sourceXml=null, magXml=null, createTime=1752929608223, creator=13701087609, updateTime=1752929608223, updator=13701087609, issue=Issue{id=1153433633999282214, tenantId=1146029695717560320, journalId=1149652044408987649, year='2025', volume='16', issue='6', pageStart='1', pageEnd='322', issueExtLink='null', onlineDate='null', pubDate='null', beforeIssueId=null, nextIssueId=null, price=null, status=1, issueComplete=1, articleOrder=1, issueType=-1, specialIssue=0, createTime=1752929608105, creator=13701087609, updateTime=1758086445549, updator=13701087609, preIssue=null, nextIssue=null, ext={EN=IssueExt(id=1175062977960096080, tenantId=1146029695717560320, journalId=1149652044408987649, issueId=1153433633999282214, language=EN, specialIssueTitle=, coverIllustrator=null, specialIssueEditor=, specialIssueAbout=), CN=IssueExt(id=1175062977960096081, tenantId=1146029695717560320, journalId=1149652044408987649, issueId=1153433633999282214, language=CN, specialIssueTitle=, coverIllustrator=null, specialIssueEditor=, specialIssueAbout=)}, issueFiles=null}, startPage=1, endPage=9, ext={EN=ArticleExt(id=1153433634863308840, articleId=1153433634490015783, tenantId=1146029695717560320, journalId=1149652044408987649, language=EN, title=Optimization of fermentation condition for controlling the production of biogenic amines of Enterococcus faecium, columnId=1152687436237812322, journalTitle=Journal of Food Safety & Quality, columnName=Special Topic: Application of Fermentation Technology in Food, runingTitle=null, highlight=null, articleAbstract=

Objective To optimize the fermentation condition of Enterococcus faecium with the capability of high-yield biogenic amine production by response surface design. Methods Based on the previous single factor experiment results, response surface methodology was used to investigate the interaction among 3 factors with different levels, namely culture temperature (10, 15, 20 ℃), initial pH (5.0, 5.5, 6.0), and sodium chloride addition (4.5%, 5.5%, 6.5%), on the production of biogenic amines by Enterococcus faecium. The fermentation condition for controlling the production of tyramine and phenethylamine by Enterococcus faecium were optimized. Results The results showed that the regression equations for the production of tyramine and phenethylamine at 48 h were obtained with R2=0.9866, adjusted R2=0.9693 for tyramine and R2=0.9875, adjusted R2=0.9714 for phenethylamine, the order of affecting the production of casein and phenethylamine was culture temperature>NaCl addition>initial pH.. The optimal fermentation condition to control the tyramine production of Enterococcus faecium was initial pH of 6.0, incubation temperature of 10.9 ℃, and NaCl addition level of 4.5%. The optimal fermentation condition to control the phenylethylamine production was initial pH of 5.34, incubation temperature of 13.8 ℃, NaCl addition level of 5.8%. Conclusion The results provide references for the effective control of the biogenic amine production of Enterococcus faecium growing in fermented food such as fermented meat products.

, correspAuthors=Juan CHEN, authorNote=null, correspAuthorsNote=null, copyrightStatement=null, copyrightOwner=null, extLink=null, articleAbsUrl=null, sourceXml=null, magXml=null, pdfUrl=null, pdf=null, pdfFileSize=null, pdfExtLink=null, richHtmlUrl=null, mobilePdfUrl=null, reviewReport=null, pdfFirstPage=null, abstractGraph=null, abstractGraphContent=null, abstractVideo=null, citation=null, cebUrl=null, magXmlContent=null, mapNumber=null, authorCompany=null, fund=null, authors=null, authorsList=Li-Ya SU, Jing CEN, Jie WANG, Zi-Jian CAI, Juan CHEN), CN=ArticleExt(id=1153433642299809964, articleId=1153433634490015783, tenantId=1146029695717560320, journalId=1149652044408987649, language=CN, title=控制屎肠球菌生物胺产量的发酵条件优化研究, columnId=1152687436393001573, journalTitle=食品安全质量检测学报, columnName=本期专题：发酵技术在食品中的应用, runingTitle=null, highlight=null, articleAbstract=

目的 利用响应面设计优化控制屎肠球菌生物胺产量的发酵条件。方法 在前期单因素试验的基础上, 采用响应面法探究培养温度(10、15、20 ℃)、初始pH (5.0、5.5、6.0)和氯化钠添加量(4.5%、5.5%、6.5%) 3个影响因素3个不同水平下两两互作对屎肠球菌产生物胺的影响, 优化控制屎肠球菌酪胺和苯乙胺产量的发酵条件。结果 通过响应面试验分别得到屎肠球菌48 h时酪胺和苯乙胺产量的回归方程, 模型中酪胺R2=0.9866, 校正R2=0.9693, 模型中苯乙胺R2=0.9875, 校正R2=0.9714, 影响酪胺和苯乙胺产量的顺序均为培养温度>NaCl添加量>初始pH。经模型预测和验证试验得到控制屎肠球菌酪胺产量的优化条件为初始pH 6.0、培养温度10.9 ℃、NaCl添加量4.5%, 控制屎肠球菌苯乙胺产量的优化条件为初始pH 5.34、培养温度13.8 ℃、NaCl添加量5.8%。结论 研究结果为有效控制发酵肉制品等发酵食品中屎肠球菌产生物胺提供一定的参考依据。

, correspAuthors=陈娟, authorNote=null, correspAuthorsNote=
* 陈娟(1980—), 女, 博士, 副研究员, 主要研究方向为食品微生物与食品安全。E-mail:
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苏莉娅(2001—), 女, 硕士研究生, 主要研究方向为食品加工与安全。E-mail:

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苏莉娅(2001—), 女, 硕士研究生, 主要研究方向为食品加工与安全。E-mail:

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orderNo=4, keyword=发酵条件), Keyword(id=1175086706618417817, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433634490015783, language=CN, orderNo=5, keyword=响应面优化法)], refs=[Reference(id=1175086708853981872, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433634490015783, doi=null, pmid=null, pmcid=null, year=2018, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=[1], rfOrder=0, authorNames=李晓宏, journalName=发酵香肠中生物胺的形成､抑制以及微生物多样性分析, refType=null, unstructuredReference=李晓宏. 发酵香肠中生物胺的形成､抑制以及微生物多样性分析[D]. 太原: 山西农业大学, 2018., articleTitle=null, refAbstract=null), Reference(id=1175086708900119217, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433634490015783, doi=null, pmid=null, pmcid=null, year=2018, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=[1], rfOrder=1, authorNames=LI XH, journalName=Formation, inhibition and microbial 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Food and Fermentation Industry, 2012, 38(10): 57-62., articleTitle=Effects of environmental factors on production of phenethylamine and tyramine by Enterococcus faecium, refAbstract=null), Reference(id=1175086712008098531, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433634490015783, doi=null, pmid=null, pmcid=null, year=2021, volume=36, issue=5, pageStart=872, pageEnd=879, url=null, language=null, rfNumber=[29], rfOrder=39, authorNames=张云鹤, 角攀伟, 胡永金, journalName=云南农业大学学报(自然科学), refType=null, unstructuredReference=张云鹤, 角攀伟, 胡永金, 等. 响应面法优化控制粪肠球菌发酵产酪胺的研究[J]. 云南农业大学学报(自然科学), 2021, 36(5): 872-879., articleTitle=响应面法优化控制粪肠球菌发酵产酪胺的研究, refAbstract=null), Reference(id=1175086712062624485, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433634490015783, doi=null, pmid=null, pmcid=null, year=2021, volume=36, issue=5, pageStart=872, pageEnd=879, url=null, language=null, rfNumber=[29], rfOrder=40, authorNames=ZHANG YH, JIAO PW, HU YJ, journalName=Journal of Yunnan Agricultural University (Natural Science), refType=null, unstructuredReference=ZHANG YH, JIAO PW, HU YJ, et al. 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Qingdao: Ocean University of China, 2011., articleTitle=null, refAbstract=null), Reference(id=1175086712335254252, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433634490015783, doi=null, pmid=null, pmcid=null, year=2024, volume=45, issue=5, pageStart=126, pageEnd=133, url=null, language=null, rfNumber=[31], rfOrder=43, authorNames=吴双慧, 杨梓垚, 牛茵, journalName=食品工业科技, refType=null, unstructuredReference=吴双慧, 杨梓垚, 牛茵, 等. 复配发酵剂对发酵香肠的品质及挥发性风味的影响[J]. 食品工业科技, 2024, 45(5): 126-133., articleTitle=复配发酵剂对发酵香肠的品质及挥发性风味的影响, refAbstract=null), Reference(id=1175086712473666288, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433634490015783, doi=null, pmid=null, pmcid=null, year=2024, volume=45, issue=5, pageStart=126, pageEnd=133, url=null, language=null, rfNumber=[31], rfOrder=44, authorNames=WU SH, YANG ZY, NIU Y, journalName=Science and Technology of Food Industry, refType=null, unstructuredReference=WU SH, YANG ZY, NIU Y, et al. Effects of mixed starter culture on quality and volatile flavor of fermented sausages[J]. Science and Technology of Food Industry, 2024, 45(5): 126-133., articleTitle=Effects of mixed starter culture on quality and volatile flavor of fermented sausages, refAbstract=null), Reference(id=1175086712528192242, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433634490015783, doi=null, pmid=null, pmcid=null, year=2017, volume=77, issue=null, pageStart=389, pageEnd=396, url=null, language=null, rfNumber=[32], rfOrder=45, authorNames=QIAN C, BAO HK, QI H, journalName=LWT-Food Science and Technology, refType=null, unstructuredReference=QIAN C, BAO HK, QI H. The role of bacterial fermentation in lipolysis and lipid oxidation in Harbin dry sausages and its flavour development[J]. LWT-Food Science and Technology, 2017, 77: 389-396., articleTitle=The role of bacterial fermentation in lipolysis and lipid oxidation in Harbin dry sausages and its flavour development, refAbstract=null)], funds=[Fund(id=1175086708652655278, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433634490015783, awardId=2025ZNSFSC0226, language=CN, fundingSource=四川省自然科学基金面上项目(2025ZNSFSC0226), fundOrder=null, country=null), Fund(id=1175086708732347055, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433634490015783, awardId=YCYB2024088, language=CN, fundingSource=研究生创新型科研项目(YCYB2024088), fundOrder=null, country=null)], companyList=[AuthorCompany(id=1175086704428991089, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433634490015783, xref=null, ext=[AuthorCompanyExt(id=1175086704433185394, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433634490015783, companyId=1175086704428991089, language=EN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=College of Pharmacy and Food, Southwest Minzu University, Chengdu 610225, China), AuthorCompanyExt(id=1175086704437379699, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433634490015783, companyId=1175086704428991089, language=CN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=西南民族大学药学与食品学院, 成都 610225)])], figs=[ArticleFig(id=1175086706807161498, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433634490015783, language=EN, label=Fig.1, caption=Contour plot and 3D plot of response surface optimization of tyramine production, figureFileSmall=0y+T54ryh7RFlqFuK34HLg==, figureFileBig=kyDSrKc3LT9QaJZ1MWK8Tg==, tableContent=null), ArticleFig(id=1175086706932990619, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433634490015783, language=CN, label=图1, caption=酪胺产量响应面优化等高线图和3D图, figureFileSmall=0y+T54ryh7RFlqFuK34HLg==, figureFileBig=kyDSrKc3LT9QaJZ1MWK8Tg==, tableContent=null), ArticleFig(id=1175086707029459612, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433634490015783, language=EN, label=Fig.2, caption=Contour plots and 3D plots of response surface optimization of phenylethylamine production, figureFileSmall=hgEfO2S9w6JAd3V8Pw7Ibg==, figureFileBig=msuTYYDVhd3LZKPtLWu70Q==, tableContent=null), ArticleFig(id=1175086707096568477, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433634490015783, language=CN, label=图2, caption=苯乙胺产量响应面优化等高线图和3D图, figureFileSmall=hgEfO2S9w6JAd3V8Pw7Ibg==, figureFileBig=msuTYYDVhd3LZKPtLWu70Q==, tableContent=null), ArticleFig(id=1175086707151094430, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433634490015783, language=EN, label=Table 1, caption=

Design of response surface experiment

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试验号 因素
A初始pH B培养温度/℃ C NaCl添加量/%
1 5.0 10 5.5
2 5.0 20 5.5
3 6.0 10 5.5
4 6.0 20 5.5
5 5.5 15 5.5
6 5.5 10 4.5
7 5.5 20 4.5
8 5.5 10 6.5
9 5.5 20 6.5
10 5.5 15 5.5
11 5.5 15 5.5
12 5.5 15 5.5
13 5.5 15 5.5
14 5.0 15 4.5
15 6.0 15 4.5
16 5.0 15 6.5
17 6.0 15 6.5
), ArticleFig(id=1175086707276923551, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433634490015783, language=CN, label=表1, caption=

响应曲面法试验设计

, figureFileSmall=null, figureFileBig=null, tableContent=
试验号 因素
A初始pH B培养温度/℃ C NaCl添加量/%
1 5.0 10 5.5
2 5.0 20 5.5
3 6.0 10 5.5
4 6.0 20 5.5
5 5.5 15 5.5
6 5.5 10 4.5
7 5.5 20 4.5
8 5.5 10 6.5
9 5.5 20 6.5
10 5.5 15 5.5
11 5.5 15 5.5
12 5.5 15 5.5
13 5.5 15 5.5
14 5.0 15 4.5
15 6.0 15 4.5
16 5.0 15 6.5
17 6.0 15 6.5
), ArticleFig(id=1175086707365003936, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433634490015783, language=EN, label=Table 2, caption=

Elution program of mobile phases

, figureFileSmall=null, figureFileBig=null, tableContent=
洗脱时间/min 流动相A/% 流动相B/%
0 60 40
22.00 85 15
25.00 100 0
32.00 100 0
32.01 60 40
37.00 60 40
), ArticleFig(id=1175086707427918497, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433634490015783, language=CN, label=表2, caption=

流动相梯度洗脱程序

, figureFileSmall=null, figureFileBig=null, tableContent=
洗脱时间/min 流动相A/% 流动相B/%
0 60 40
22.00 85 15
25.00 100 0
32.00 100 0
32.01 60 40
37.00 60 40
), ArticleFig(id=1175086707557941922, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433634490015783, language=EN, label=Table 3, caption=

Test design and results of Enterococcus faecalis through response surface method

, figureFileSmall=null, figureFileBig=null, tableContent=
试验号 因素 24 h 48 h
A初始pH B培养温度/℃ C NaCl添加量/% 酪胺产量/(mg/L) 苯乙胺产量/(mg/L) 酪胺产量/(mg/L) 苯乙胺产量/(mg/L)
1 5.0 10 5.5 203.1221 11.6424 314.0212 11.0682
2 5.0 20 5.5 272.6585 10.9515 407.3583 14.2629
3 6.0 10 5.5 176.9636 11.0069 259.8470 12.0462
4 6.0 20 5.5 255.7729 10.2066 468.8841 15.5029
5 5.5 15 5.5 148.3387 8.7631 308.0252 9.3246
6 5.5 10 4.5 191.3149 9.3760 268.4762 12.3454
7 5.5 20 4.5 275.2225 10.9478 537.1636 17.3127
8 5.5 10 6.5 169.7434 10.2599 287.3320 11.3796
9 5.5 20 6.5 251.5836 10.6003 372.9779 13.0965
10 5.5 15 5.5 143.9798 8.7912 279.6460 9.2564
11 5.5 15 5.5 187.7581 9.5685 305.6625 8.5655
12 5.5 15 5.5 167.6772 8.6161 279.5787 8.6316
13 5.5 15 5.5 172.4688 8.2286 287.6031 9.2039
14 5.0 15 4.5 174.3230 10.1641 284.2143 12.5996
15 6.0 15 4.5 163.6069 9.8748 271.5877 12.5477
16 5.0 15 6.5 153.4980 10.7771 226.2893 9.9556
17 6.0 15 6.5 149.5395 11.7356 238.9066 12.3475
), ArticleFig(id=1175086707658605219, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433634490015783, language=CN, label=表3, caption=

屎肠球菌响应曲面法试验设计及结果

, figureFileSmall=null, figureFileBig=null, tableContent=
试验号 因素 24 h 48 h
A初始pH B培养温度/℃ C NaCl添加量/% 酪胺产量/(mg/L) 苯乙胺产量/(mg/L) 酪胺产量/(mg/L) 苯乙胺产量/(mg/L)
1 5.0 10 5.5 203.1221 11.6424 314.0212 11.0682
2 5.0 20 5.5 272.6585 10.9515 407.3583 14.2629
3 6.0 10 5.5 176.9636 11.0069 259.8470 12.0462
4 6.0 20 5.5 255.7729 10.2066 468.8841 15.5029
5 5.5 15 5.5 148.3387 8.7631 308.0252 9.3246
6 5.5 10 4.5 191.3149 9.3760 268.4762 12.3454
7 5.5 20 4.5 275.2225 10.9478 537.1636 17.3127
8 5.5 10 6.5 169.7434 10.2599 287.3320 11.3796
9 5.5 20 6.5 251.5836 10.6003 372.9779 13.0965
10 5.5 15 5.5 143.9798 8.7912 279.6460 9.2564
11 5.5 15 5.5 187.7581 9.5685 305.6625 8.5655
12 5.5 15 5.5 167.6772 8.6161 279.5787 8.6316
13 5.5 15 5.5 172.4688 8.2286 287.6031 9.2039
14 5.0 15 4.5 174.3230 10.1641 284.2143 12.5996
15 6.0 15 4.5 163.6069 9.8748 271.5877 12.5477
16 5.0 15 6.5 153.4980 10.7771 226.2893 9.9556
17 6.0 15 6.5 149.5395 11.7356 238.9066 12.3475
), ArticleFig(id=1175086707939623590, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433634490015783, language=EN, label=Table 4, caption=

Variance analysis of a fitted model for the production of tyramine from Enterococcus faecalis at 48 h through response surface method

, figureFileSmall=null, figureFileBig=null, tableContent=
方差来源 平方和 自由度 均方 F P
模型 1.092E+05 9 12132.18 57.0600 <0.0001 显著
A 6.74 1 6.74 0.0317 0.8637
B 53908.11 1 53908.11 253.5600 <0.0001 **
C 6958.23 1 6958.23 32.7300 0.0007 **
AB 3346.62 1 3346.62 15.7400 0.0054 **
AC 8376.04 1 8376.04 39.4000 0.0004 **
BC 159.31 1 159.31 0.7493 0.4154
A2 34738.17 1 34738.17 163.3900 <0.0001 **
B2 1753.41 1 1753.41 8.2500 0.0239 *
C2 1138.95 1 1138.95 5.3600 0.0538
残差 1488.24 7 212.61
失拟值 718.58 3 239.53 1.2400 0.4042 不显著
纯误差 769.66 4 192.42
总差 1.107E+05 16
), ArticleFig(id=1175086708086424231, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433634490015783, language=CN, label=表4, caption=

屎肠球菌48 h酪胺产量响应面拟合模型方差分析

, figureFileSmall=null, figureFileBig=null, tableContent=
方差来源 平方和 自由度 均方 F P
模型 1.092E+05 9 12132.18 57.0600 <0.0001 显著
A 6.74 1 6.74 0.0317 0.8637
B 53908.11 1 53908.11 253.5600 <0.0001 **
C 6958.23 1 6958.23 32.7300 0.0007 **
AB 3346.62 1 3346.62 15.7400 0.0054 **
AC 8376.04 1 8376.04 39.4000 0.0004 **
BC 159.31 1 159.31 0.7493 0.4154
A2 34738.17 1 34738.17 163.3900 <0.0001 **
B2 1753.41 1 1753.41 8.2500 0.0239 *
C2 1138.95 1 1138.95 5.3600 0.0538
残差 1488.24 7 212.61
失拟值 718.58 3 239.53 1.2400 0.4042 不显著
纯误差 769.66 4 192.42
总差 1.107E+05 16
), ArticleFig(id=1175086708153533096, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433634490015783, language=EN, label=Table 5, caption=

Fit statistics of the production of tyramine

, figureFileSmall=null, figureFileBig=null, tableContent=
标准差 14.58 R2 0.9866
误差 317.50 校正R2 0.9693
变异系数/% 4.59 预测R² 0.8853
信噪比 27.3000
), ArticleFig(id=1175086708203864745, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433634490015783, language=CN, label=表5, caption=

酪胺产量模型的适配度统计值

, figureFileSmall=null, figureFileBig=null, tableContent=
标准差 14.58 R2 0.9866
误差 317.50 校正R2 0.9693
变异系数/% 4.59 预测R² 0.8853
信噪比 27.3000
), ArticleFig(id=1175086708250002090, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433634490015783, language=EN, label=Table 6, caption=

Variance analysis of a fitted model for the production of phenylethylamine from Enterococcus faecalis at 48 h through response surface method

, figureFileSmall=null, figureFileBig=null, tableContent=
方差来源 平方和 自由度 均方 F P
模型 96.36 9 10.71 61.3200 <0.0001 显著
A 2.60 1 2.60 14.8700 0.0062 **
B 22.23 1 22.23 127.3200 <0.0001 **
C 8.05 1 8.05 46.1200 0.0003 **
AB 0.0172 1 0.02 0.0983 0.7630
AC 2.64 1 2.64 15.1300 0.0060 **
BC 1.49 1 1.49 8.5500 0.0222 *
A2 36.57 1 36.57 209.4800 <0.0001 **
B2 6.86 1 6.86 39.2900 0.0004 **
C2 10.64 1 10.64 60.9500 0.0001 **
残差 1.22 7 0.17
失拟值 0.6851 3 0.23 1.7000 0.3037 不显著
纯误差 0.5371 4 0.13
总差 97.58 16
), ArticleFig(id=1175086708350665387, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433634490015783, language=CN, label=表6, caption=

屎肠球菌48 h苯乙胺产量响应面拟合模型方差分析

, figureFileSmall=null, figureFileBig=null, tableContent=
方差来源 平方和 自由度 均方 F P
模型 96.36 9 10.71 61.3200 <0.0001 显著
A 2.60 1 2.60 14.8700 0.0062 **
B 22.23 1 22.23 127.3200 <0.0001 **
C 8.05 1 8.05 46.1200 0.0003 **
AB 0.0172 1 0.02 0.0983 0.7630
AC 2.64 1 2.64 15.1300 0.0060 **
BC 1.49 1 1.49 8.5500 0.0222 *
A2 36.57 1 36.57 209.4800 <0.0001 **
B2 6.86 1 6.86 39.2900 0.0004 **
C2 10.64 1 10.64 60.9500 0.0001 **
残差 1.22 7 0.17
失拟值 0.6851 3 0.23 1.7000 0.3037 不显著
纯误差 0.5371 4 0.13
总差 97.58 16
), ArticleFig(id=1175086708417774252, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433634490015783, language=EN, label=Table 7, caption=

Fit statistics of the production of phenylethylamine

, figureFileSmall=null, figureFileBig=null, tableContent=
标准差 0.4178 R2 0.9875
误差 11.73 校正R2 0.9714
变异系数/% 3.56 预测R2 0.8791
信噪比 25.0252
), ArticleFig(id=1175086708497466029, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433634490015783, language=CN, label=表7, caption=

苯乙胺产量模型的适配度统计值

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标准差 0.4178 R2 0.9875
误差 11.73 校正R2 0.9714
变异系数/% 3.56 预测R2 0.8791
信噪比 25.0252
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控制屎肠球菌生物胺产量的发酵条件优化研究
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苏莉娅 , 岑婧 , 王洁 , 蔡自建 , 陈娟 *
食品安全质量检测学报 | 本期专题：发酵技术在食品中的应用 2025,16(6): 1-9
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食品安全质量检测学报 | 本期专题：发酵技术在食品中的应用 2025, 16(6): 1-9
控制屎肠球菌生物胺产量的发酵条件优化研究
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苏莉娅 , 岑婧, 王洁, 蔡自建, 陈娟*
作者信息
  • 西南民族大学药学与食品学院, 成都 610225

    • 苏莉娅(2001—), 女, 硕士研究生, 主要研究方向为食品加工与安全。E-mail:

通讯作者:

* 陈娟(1980—), 女, 博士, 副研究员, 主要研究方向为食品微生物与食品安全。E-mail:
Optimization of fermentation condition for controlling the production of biogenic amines of Enterococcus faecium
Li-Ya SU , Jing CEN, Jie WANG, Zi-Jian CAI, Juan CHEN*
Affiliations
  • College of Pharmacy and Food, Southwest Minzu University, Chengdu 610225, China
出版时间: 2025-03-25 doi: 10.19812/j.cnki.jfsq11-5956/ts.20241127002
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摘要
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目的 利用响应面设计优化控制屎肠球菌生物胺产量的发酵条件。方法 在前期单因素试验的基础上, 采用响应面法探究培养温度(10、15、20 ℃)、初始pH (5.0、5.5、6.0)和氯化钠添加量(4.5%、5.5%、6.5%) 3个影响因素3个不同水平下两两互作对屎肠球菌产生物胺的影响, 优化控制屎肠球菌酪胺和苯乙胺产量的发酵条件。结果 通过响应面试验分别得到屎肠球菌48 h时酪胺和苯乙胺产量的回归方程, 模型中酪胺R2=0.9866, 校正R2=0.9693, 模型中苯乙胺R2=0.9875, 校正R2=0.9714, 影响酪胺和苯乙胺产量的顺序均为培养温度>NaCl添加量>初始pH。经模型预测和验证试验得到控制屎肠球菌酪胺产量的优化条件为初始pH 6.0、培养温度10.9 ℃、NaCl添加量4.5%, 控制屎肠球菌苯乙胺产量的优化条件为初始pH 5.34、培养温度13.8 ℃、NaCl添加量5.8%。结论 研究结果为有效控制发酵肉制品等发酵食品中屎肠球菌产生物胺提供一定的参考依据。

屎肠球菌  /  酪胺  /  苯乙胺  /  发酵条件  /  响应面优化法

Objective To optimize the fermentation condition of Enterococcus faecium with the capability of high-yield biogenic amine production by response surface design. Methods Based on the previous single factor experiment results, response surface methodology was used to investigate the interaction among 3 factors with different levels, namely culture temperature (10, 15, 20 ℃), initial pH (5.0, 5.5, 6.0), and sodium chloride addition (4.5%, 5.5%, 6.5%), on the production of biogenic amines by Enterococcus faecium. The fermentation condition for controlling the production of tyramine and phenethylamine by Enterococcus faecium were optimized. Results The results showed that the regression equations for the production of tyramine and phenethylamine at 48 h were obtained with R2=0.9866, adjusted R2=0.9693 for tyramine and R2=0.9875, adjusted R2=0.9714 for phenethylamine, the order of affecting the production of casein and phenethylamine was culture temperature>NaCl addition>initial pH.. The optimal fermentation condition to control the tyramine production of Enterococcus faecium was initial pH of 6.0, incubation temperature of 10.9 ℃, and NaCl addition level of 4.5%. The optimal fermentation condition to control the phenylethylamine production was initial pH of 5.34, incubation temperature of 13.8 ℃, NaCl addition level of 5.8%. Conclusion The results provide references for the effective control of the biogenic amine production of Enterococcus faecium growing in fermented food such as fermented meat products.

Enterococcus faecium  /  tyramine  /  phenethylamine  /  fermentation condition  /  response surface optimization design
苏莉娅, 岑婧, 王洁, 蔡自建, 陈娟. 控制屎肠球菌生物胺产量的发酵条件优化研究. 食品安全质量检测学报, 2025 , 16 (6) : 1 -9 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20241127002
Li-Ya SU, Jing CEN, Jie WANG, Zi-Jian CAI, Juan CHEN. Optimization of fermentation condition for controlling the production of biogenic amines of Enterococcus faecium[J]. Journal of Food Safety & Quality, 2025 , 16 (6) : 1 -9 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20241127002
正文
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0 引言
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生物胺是一类具有生物活性、含氨基的低分子质量有机化合物的总称[1], 包括脂肪族胺、芳香族胺、杂环类低分子有机化合物, 普遍存在于各种发酵食品中[2-3]。适量的生物胺对健康有好处[4], 但是过量的生物胺可能导致中毒[5], 甚至危及生命[6]。相关研究表明食品中总生物胺含量不应该超过900 mg/kg[7], 当总生物胺含量超过1000 mg/kg则会对人体健康产生危害[8]。目前, 欧盟对于食品中酪胺和苯乙胺的规定限量范围为酪胺含量在100~800 mg/kg之间, β-苯乙胺含量应低于30 mg/kg。大量的酪胺进入体内会引起偏头痛和高血压等健康问题[9]。酪胺的体外细胞毒性比组胺更强更迅速[10]。苯乙胺可消除神经系统中的去甲肾上腺素, 增加血压, 引起偏头疼等毒副作用[11]。
由于肉制品含有丰富的蛋白质和游离氨基酸, 能够为生物胺的产生提供有利的基础条件, 在乳酸菌等产胺微生物的作用下, 增加了发酵肉制品中生物胺的含量。发酵肉制品中主要产生组胺、酪胺和苯乙胺[12-13]。乳酸菌产生物胺机制分为两种: 其一, 乳酸菌在发酵食品中通过降低pH来促进食物中的蛋白质水解, 而低pH又增加了内源性蛋白酶, 即组织蛋白酶的活性, 因此增加了生物胺前体物质的生成。其二, 乳酸菌在处于相对低酸或营养匮乏的条件时, 可以通过产生碱性生物胺来维持环境的酸碱平衡和自身的正常生长。乳酸菌可以产生多种氨基酸脱羧酶, 其中酪氨酸脱羧酶在乳酸菌中常被检出[14], 尤其是肠球菌属的乳酸菌被认为是最主要的酪胺生产者[15-17], 此外还有研究表明β-苯乙胺浓度与肠球菌数量呈显著正相关[18]。李亚倬[19]从24个新疆熏马肠样品中分离到89株产胺菌株, 有16株菌产酪胺含量高于150 mg/L, 其中屎肠球菌(Enterococcus faecium)有4株, 粪肠球菌(Enterococcus faecalis)有2株。LADERO等[20]从肉、乳等食品中分离出的屎肠球菌大多数都检测出有酪氨酸脱羧酶基因, 并且其培养物中能检测到酪胺。
由此可见, 屎肠球菌不仅是发酵香肠等发酵肉制品中的优势菌[21], 还常常能够产生大量的酪胺和苯乙胺。因此, 控制屎肠球菌酪胺和苯乙胺产量显得十分重要。LADERO等[20]采用聚合酶链式反应(polymerase chain reaction, PCR)技术检测了不同来源的屎肠球菌、粪肠球菌和耐久肠球菌等肠球菌产酪胺和腐胺的脱羧酶编码基因及其侧翼区域, 结果发现产酪胺是屎肠球菌、粪肠球菌和耐久肠球菌的种水平特征。近年来, 国内外已经有很多学者对影响食品中生物胺含量的因素进行了研究, 发现高发酵温度环境促进生物胺的产生[22], 较高的温度使部分产胺微生物生长代谢活跃从而导致生物胺含量的增加[23-24]。环境系统的pH降低时, 屎肠球菌的生物胺产量增高[25]; 含盐量高的发酵肉的生物胺含量比含盐量低的发酵肉低[26]。MARCOBAL等[27]通过多因素试验设计分析了改良MRS培养基中不同理化因素对屎肠球菌产酪胺的影响, 发现pH对屎肠球菌产胺能力的影响最大, 低pH条件下屎肠球菌酪胺含量往往更高。卢士玲等[28]利用响应面试验揭示了MRS培养基中环境因素对屎肠球菌产苯乙胺和酪胺的影响, 结果表明pH、盐和温度等对屎肠球菌生长有显著的影响, 其中受pH和温度的影响较大, 并且pH和温度对苯乙胺和酪胺产生有显著的交互影响。张云鹤等[29]通过响应面优化法确定了控制粪肠球菌产酪胺量最低的发酵条件。可见, 发酵工艺条件对食品中细菌产生物胺的影响十分重要, 通过调节发酵条件从而控制产胺量是控制肉制品中生物胺的可行方式。
本研究以试验室前期从传统发酵肉制品中分离与鉴定得到的一株高产生物胺的屎肠球菌为研究对象, 基于试验室前期单因素试验的结果, 采用Box-Behnken响应面试验设计, 探究培养温度、初始pH和氯化钠添加量3因素3水平下两两互作对目标菌株产生物胺的影响, 确定控制生物胺产量的最优发酵条件。为有效控制发酵肉制品中菌株生物胺产量提供一定的理论基础, 在发酵肉制品的传统生产路径上具有一定的实际应用价值。
1 材料与方法
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1.1 材料与试剂
屎肠球菌151, 分离于传统发酵肉制品, 保藏于西南民族大学食品科学与技术学院菌种库。
甲醇、乙腈(纯度≥98%, 美国赛默飞世尔科技公司); 丙酮、乙醚、碳酸氢钠、氢氧化钠、盐酸、三氯乙酸、蔗糖(分析纯, 成都科隆化工试剂厂); 谷氨酸钠(分析纯)、丹磺酰氯、1,7-二氨基庚烷、酪胺、组胺、腐胺、色胺、精胺和亚精胺等标准品(纯度≥98%, 上海源叶生物科技有限公司); L-苯丙氨酸、L-酪氨酸(色谱纯, 北京索莱宝科技有限公司); MRS肉汤培养基(青岛海博生物技术有限公司); 苯乙胺和尸胺标准品(色谱纯, 德国Dr.Ehenstorfer有限公司); 氯化钠(分析纯, 天津市科密欧化学试剂有限公司)。
1.2 仪器与设备
Agilent 1260高效液相色谱仪(美国安捷伦科技有限公司); Kromasil C18液相色谱柱(250 mm×4.6 mm, 5 μm)(瑞典AKZO NOBEL公司); MOF-4086S低温冰箱、MLS-3020高压蒸汽灭菌锅(日本三洋公司); SW-CJ-1F超净工作台(苏州安泰空气技术有限公司); DHG-9203A电热恒温鼓风干燥箱(上海一恒科技有限公司); GHP-9280隔水式恒温培养箱(上海齐欣科学仪器有限公司); HZQ-F160恒温振荡培养箱(太仓市实验设备厂); Sorvall ST 16 Thermo Scientific离心机(美国赛默飞世尔科技公司); BSA124S-CW电子天平(精度0.001 g, 北京赛多利斯科学仪器有限公司); N-20干式氮吹仪(山东云网数据科技有限公司); SP-153涡旋混合器(上海沪西分析仪器厂有限公司); 318CF酶标仪(上海沛欧分析仪器有限公司); PHS-3E pH计(上海仪电科学仪器股份有限公司)。
1.3 试验方法
在前期单因素试验结果的基础上, 探究培养温度、初始pH和氯化钠添加量3因素3水平两两互作对目标菌株产酪胺和苯乙胺的影响。
1.3.1 屎肠球菌的活化
取屎肠球菌(试验编号151)的-80 ℃冻藏菌液100 μL加入5 mL MRS肉汤培养基中, 37 ℃下, 150 r/min培养24 h后, 各取2 mL活化后的菌液加入50 mL MRS肉汤培养基中, 于37 ℃、150 r/min培养24 h, 进行扩大培养。
1.3.2 发酵条件响应面试验
取扩大培养后的菌液, 按照10% (V:V)比例分别加入17组不同因素水平的MRS肉汤培养基中37 ℃、150 r/min培养24 h, 培养基中添加磷酸吡哆醛0.05 g/L、苯丙氨酸1 g/L、酪氨酸1 g/L。响应面试验设计如表1所示。结合张云鹤等[29]试验方法和试验室前期单因素试验结果, 设置培养温度水平为10、15、20 ℃, 初始pH水平为5.0、5.5、6.0, NaCl添加量水平为4.5%、5.5%、6.5%, 将响应面试验设计为3因素3水平, 以酪胺和苯乙胺含量作为响应值。在17组条件下培养, 于0、24、48 h 3个时间点取样, 测定苯乙胺和酪胺的产量, 每次试验中指标平行测定3次。
1.3.3 生物胺产量的测定
(1)样品前处理
待测样品的衍生: 依次将1 mL饱和碳酸氢钠溶液、100 μL氢氧化钠溶液(1 mol/L)、1 mL丹磺酰氯(10 mg/L)加入待衍生的试样溶液中, 涡旋混匀1 min后置于60 ℃恒温水浴中衍生15 min, 取出, 将100 μL谷氨酸钠溶液加入其中, 振荡混匀, 60 ℃恒温反应15 min。取出, 冷却至室温, 于每个离心管中加入1 mL水, 涡旋混合1 min, 40 ℃水浴下氮吹除去丙酮(约1 mL), 加入0.5 g NaCl涡旋振荡至氯化钠完全溶解后加入5 mL乙醚萃取, 涡旋振荡2 min, 静置分层后, 转移上层有机相(乙醚层)于15 mL离心管中, 下层(水相)再萃取一次, 合并两次乙醚萃取液, 40 ℃水浴下氮气吹干。加入1 mL乙腈涡旋振荡使残留物完全溶解, 0.22 μm滤膜针头滤器过滤于进样小瓶, 待测定。
标准样品的衍生: 分别移取1 mL生物胺标准系列溶液(1.0、2.5、5.0、10.0、15.0、25.0、50.0、100.0 mg/L的生物胺标准系列溶液), 置于10 mL具塞试管中, 依次加入250 μL内标使用液(100 mg/L), 以下操作同待测样品的衍生步骤。
(2)生物胺标准品溶液配制
准确称量酪胺、β-苯乙胺2种生物胺标品10 mg, 在烧杯内使用0.1 mol/L盐酸溶液将标品溶解后转移至容量瓶定容至10 mL, 将其混匀, 配制成质量浓度为1000 mg/L的2种生物胺单标准储备液。
使用移液枪吸取2种单组分标准储备溶液各1.0 mL, 用0.1 mol/L盐酸溶液定容至10 mL, 将其混匀, 制得100 mg/L生物胺标准混合使用液。
使用移液枪分别吸取0、0.10、0.25、0.50、1.00、1.50、2.50、5.00、10.00 mL上述制得的100 mg/L的生物胺标准混合使用液, 然后用0.1 mol/L盐酸溶液稀释定容至容量瓶10 mL刻度线, 充分混匀, 制得质量浓度为0.0、1.0、2.5、5.0、10.0、15.0、25.0、50.0、100.0 mg/L的标准系列溶液。
正确称取1,7-二氨基庚烷内标标准品100 mg, 使用0.1 mol/L盐酸溶液将其溶解, 定容到10 mL, 混匀, 配制成质量浓度为10 mg/mL的内标标准储备溶液。
使用移液枪吸取1.0 mL内标标准储备溶液于10 mL容量瓶中, 用0.1 mol/L盐酸定容至刻度, 将其充分混匀, 制成1.0 mg/mL内标中间使用液。
吸取2.5 mL内标标准中间使用液, 用0.1 mol/L盐酸稀释定容到10 mL, 混匀, 制成25 mg/L内标使用液。
(3)色谱条件
色谱柱为C18柱(250 mm×4.6 mm, 5 μm), 紫外检测波长254 nm, 进样量20 μL, 柱温35 ℃, 流动相A为90%乙腈+10% 0.01 mol/L乙酸铵溶液(含0.1%乙酸), 流动相B为10%乙腈+90% 0.01 mol/L乙酸铵溶液(含0.1%乙酸), 流速0.8 mL/min。梯度洗脱程序见表2。
(4)生物胺标准曲线的绘制
将20 μL系列混合标准工作液的衍生液分别注入高效液相色谱仪, 测得目标化合物的峰面积, 以系列混合标准工作液的质量浓度为横坐标(X, mg/L), 以目标化合物的峰面积与内标的峰面积的比值为纵坐标(Y), 绘制标准曲线。
1.4 数据分析
运用Excel 2010软件对试验数据进行统计, 数据结果以“平均值±标准偏差”表示, 采用软件Origin 2019绘制条形图, 采用IBM SPSS Statistics 26软件进行显著性分析, 采用Design Export 13.0.7软件进行生物胺响应面分析。
2 结果与分析
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2.1 发酵条件响应面试验结果
2.1.1 酪胺与苯乙胺的产量分析
根据单因素试验结果, 选择初始pH (A)、培养温度(B)、NaCl添加量(C)作为考察因素, 采用Design Expert 13.0.7设计了3因素3水平试验, 研究其对酪胺与苯乙胺产量的互作影响。试验设计及结果见表3。
2.1.2 模型方程的建立及显著性分析
(1)屎肠球菌酪胺产量模型方程的建立及显著性分析
通过Design-Expert 13.0.7对表3结果进行回归分析, 24 h酪胺产量分析失拟项显著(P<0.05), 无法建立回归方程对酪胺产量进行拟合。48 h酪胺产量分析失拟项不显著(P˃0.05), 因此得到屎肠球菌48 h酪胺(T151)产量的回归方程为:
T151=292.10+0.9178×A+82.09×B-29.49×C+28.92×AB+6.31×AC-45.76×BC-20.41×A2+90.83×B2-16.45×C2
对二次回归方程进行方差分析, 显著性分析如表4和表5所示。
(2)屎肠球菌苯乙胺产量模型方程的建立及显著性分析
通过Design-Expert 13.0.7对表3结果进行回归分析, 24 h苯乙胺产量显著性分析失拟项显著(P<0.05), 无法建立回归方程对生物胺产量进行拟合。48 h苯乙胺产量分析失拟项不显著(P˃0.05), 得到屎肠球菌48 h苯乙胺(P151)产量的回归方程为:
P151=9+0.5698×A+1.67×BC+0.0655×AB+0.6109×AC-0.8126×BC+1.28×A2+2.95×B2+1.59×C2对二次回归方程进行方差分析, 显著性分析如表6和表7所示。
从表4~7可以看出, 屎肠球菌培养48 h后酪胺和苯乙胺产量模型都是P<0.0001, 说明模型各因素关系极显著; 失拟项P>0.05, 表现为不显著, 说明模型回归方程能够反映酪胺和苯乙胺的产量与各因素的关系。在影响屎肠球菌产酪胺的因素中, 通过观察P可知, 影响从大到小分别是培养温度>NaCl添加量>初始pH, AB、AC的交互影响显著(P<0.01), BC两因素交互不显著(P>0.05), 因素A2、B2对响应值的曲面效果全部显著(P<0.05), C2对响应值的曲面效果不显著(P>0.05)。在影响屎肠球菌产苯乙胺的因素中, 影响从大到小分别是培养温度>NaCl添加量>初始pH, AC、BC的交互影响显著(P<0.05), AB两因素交互不显著(P>0.05), 因素A2、B2、C2对响应值的曲面效果全部极显著(P<0.01)。模型中酪胺R2=0.9866, 校正R2=0.9693, 模型中苯乙胺R2=0.9875, 校正R2=0.9714, 说明有96.93%和97.14%试验数据可变性可用此模型来解释, 表明两个回归方程的拟合度良好。
2.1.3 两因素交互作用的响应面分析
通过Design-Expert 13.0.7软件处理, 得到48 h屎肠球菌生物胺产量的等高线及响应曲面图, 见图1~2。通过方差分析对具有显著交互作用因素的等高线和响应面图进行分析, 可直观、深入地探讨相关变量之间交互作用的影响, 找到最佳交互点[30]。
(1)酪胺产量响应面优化分析
从图1可以看出, 培养温度的影响比初始pH高, NaCl添加量的影响比初始pH高, 培养温度的影响比NaCl添加量高。各因素对屎肠球菌产酪胺影响大小为培养温度>NaCl添加量>初始pH, 与方差分析结果相符。
从表4和图1可以看出, 交互项AB和AC极显著(P<0.01), BC不显著(P>0.05), 说明它们之间交互作用对酪胺产量影响均较大, 各因素间交互作用对屎肠球菌产酪胺影响大小为AC>AB>BC。
(2)苯乙胺产量响应面优化分析
从图2可以看出, 培养温度的影响比初始pH高; NaCl添加量的影响比初始pH高; 培养温度的影响比NaCl添加量高。各因素对屎肠球菌产苯乙胺影响大小为培养温度>NaCl添加量>初始pH, 与方差分析结果相符。
从表6和图2可以看出, 交互项AC极显著(P<0.01), BC显著(P<0.05), AB不显著(P>0.05), 说明它们之间交互作用对苯乙胺产量影响均较大, 各因素间交互作用对屎肠球菌产苯乙胺影响大小为AC>BC>AB。
2.1.4 响应面优化参数验证结果
通过Design-Expert 13.0.7设计和试验得到控制屎肠球菌酪胺产量的优化条件为: 初始pH 6.0、培养温度10.9 ℃、NaCl添加量4.5%, 在此条件下酪胺产量为211.961 mg/L。控制屎肠球菌苯乙胺产量的优化条件为: 初始pH 5.34、培养温度13.8 ℃、NaCl添加量5.8%, 在此条件下, 苯乙胺产量为8.560 mg/L。考虑到试验的可行性, 将参数数值保留在1位小数, 在最优条件下进行验证试验, 重复试验3次, 3次酪胺实测值的平均值为198.900 mg/L, 3次苯乙胺实测值的平均值为7.297 mg/L, 与预测值偏差小, 说明该模型能较好地预测屎肠球菌产酪胺和苯乙胺的情况, 具有一定的实际应用价值。
近年来, 国内外已经有很多学者对影响食品中生物胺含量的因素进行了研究, 发现高发酵温度环境促进生物胺的产生[22], 环境系统的pH降低时, 屎肠球菌的生物胺产量增高[27], 含盐量高的发酵肉的生物胺含量比含盐量低的发酵肉低[28], 可见, 在低温、高盐和弱酸环境下, 能有效控制屎肠球菌生物胺产量。本研究结果也表明初始pH、培养温度和NaCl添加量在影响生物胺产量中起着重要的作用, 经过条件优化后, 得到了控制屎肠球菌产酪胺和苯乙胺的优化发酵条件, 即培养温度低于15 ℃、NaCl添加量高于4.5%, 初始pH在5.3~6.0范围内。发酵香肠在实际制作中, 温度一般控制在10~20 ℃, 初始pH在5.3~6.0的范围内, NaCl的添加量在2.5%左右[31-32]。本研究所得屎肠球菌的发酵条件基本满足实际情况, pH和温度能够灵活调控在需要范围内, 但NaCl添加量对于实际生产偏高。对于屎肠球菌, NaCl添加量越高, 屎肠球菌脱水死亡, 产胺量也随之降低, 然而在发酵香肠实际生产中, NaCl含量不宜过高, 后期还可以进一步优化NaCl使用量。
3 结论
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本研究在添加磷酸吡哆醛、苯丙氨酸和酪氨酸的MRS肉汤培养基中, 探究培养温度、初始pH和NaCl添加量对屎肠球菌产生物胺的影响。在前期单因素试验的基础上, 设计3因素3水平Box-Behnken响应面试验, 结果分别得到屎肠球菌48 h时酪胺和苯乙胺产量的回归方程, 模型中酪胺R2=0.9866, 校正R2=0.9693, 模型中苯乙胺R2=0.9875, 校正R2=0.9714, 影响酪胺和苯乙胺产量的顺序均为培养温度>NaCl添加量>初始pH。经模型预测和验证试验得到控制屎肠球菌酪胺产量的优化条件为初始pH 6.0、培养温度10.9 ℃、NaCl添加量4.5%, 控制屎肠球菌苯乙胺产量的优化条件为初始pH 5.34、培养温度13.8 ℃、NaCl添加量5.8%。试验结果为生物胺的有效控制提供了参考依据, 在发酵肉制品等发酵食品的生产工艺上具有一定的实际应用价值。
基金
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  • 四川省自然科学基金面上项目(2025ZNSFSC0226)
  • 研究生创新型科研项目(YCYB2024088)
文献
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2025年第16卷第6期
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doi: 10.19812/j.cnki.jfsq11-5956/ts.20241127002
  • 接收时间：2024-11-27
  • 首发时间：2025-07-19
  • 出版时间：2025-03-25
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  • 收稿日期：2024-11-27
基金
四川省自然科学基金面上项目(2025ZNSFSC0226)
研究生创新型科研项目(YCYB2024088)
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    西南民族大学药学与食品学院, 成都 610225

通讯作者:

* 陈娟(1980—), 女, 博士, 副研究员, 主要研究方向为食品微生物与食品安全。E-mail:
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2种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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