采用产生物胺显色培养基,从20个四川自然发酵香肠样品中共分离得到不产生物胺的菌株256株.以肉制品发酵剂相关标准作为初筛条件得到菌株17株,且对组胺均有不同程度的降解.对组胺降解率较高的5株菌的鉴定结果表明,19号、41号和46号分别为植物乳杆菌(Lactobacillus plantarum)、戊糖片球菌(Pediococcus pentosaceus)、混淆魏斯氏菌(Weissella confusa),47号和48号均为屎肠球菌(Enterococcusfaecium).19号、41号和46号菌株之间无明显拮抗作用,具有较好的生长能力和产酸能力,能耐受低温、低pH、60 g/L的食盐及150 mg/kg的亚硝酸盐,且混合菌株比单一菌株能更好地抑制产胺菌的生长.香肠成熟30 d时,接种组的组胺含量(46.56 mg/kg)比未接种组的组胺含量(66.77 mg/kg)降低了30.26％ (p ＜0.05).研究结果表明,在发酵香肠生产中接种可降解组胺的乳酸菌,能有效降低产品中组胺含量,提高发酵香肠的食用安全性.%A total of 256 of non biogenic-amine-producing strains were isolated from 20 Sichuan naturally fermented sausages using the mono and double layer colored medium.A total of 17 strains met the requirement of meat fermentation starter culture standards and were able to degrade histamine at various degree.The strains 19,41,46,47 and 48 that reduced histamine the most were identified as Lactobacillus plantarum,Pediococcus pentosaceus,Weissella confuse and two Enterococcusfaecium,respectively.19,41 and 46 was able to survive in the presence of 6％ sodium chloride and 150 mg/kg sodium nitrite.It was also able to grow at low temperature and pH.In addition,a mixed of strains showed more effective inhibition than single strain.The histamine content in sausage that was injected with the strains was decreased by 30.26％ compared to the control group after 30 days.The results suggested inoculating histamine-degradation LAB can significantly decrease the histamine contents in the fermented sausages.Therefore,this method can improve fermented sausage's safety.
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