本研究旨在筛选能够抑制生物胺(BA)产生细菌并减少低盐干香肠中BA积累的香料提取物。从低盐干香肠中分离出59株细菌;其中,三个分离株,即,表皮葡萄球菌S1、腐生链球菌S2和伊达菲链球菌S3产生BA的能力最强。八种香料提取物,即白胡丽卡,肉桂,Ginger,丁香,茴香,Amomum,肉豆蔻,还有橘皮,被提取。抑菌圈直径和最小抑菌浓度表明,Amomum,丁香对产BA菌株的抑制作用最强。生长动力学表明丁香提取物的抑制作用最强,其次是Amomum和A.dahurica。在介质系统中,丁香提取物通过抑制产生BA的菌株表皮葡萄球菌S1,腐生链球菌S2和伊迪菲氏菌S3来控制总BA含量最有效。它们的含量降低了23.74%,31.05%和21.37%,分别。在干香肠系统中,丁香对BA积累的控制相当突出,第12天,总BA含量从373.70mg/kg降至259.05mg/kg。
This study aimed to screen spice extracts that can target the inhibition of biogenic amine (BA)-producing bacteria and reduce the BA accumulation in reduced-salt dry sausages. A total of 59 bacterial strains were isolated from reduced-salt dry sausages; among them, three isolates, namely, Staphylococcus epidermidis S1, S. saprophyticus S2, and S. edaphicus S3, had the strongest ability to produce BA. Eight spice extracts, i.e. Angelica dahurica, cinnamon, ginger, clove, fennel, Amomum, nutmeg, and orange peel, were extracted. The inhibition zone diameter and minimum inhibitory concentration indicated that A. dahurica, Amomum, and clove elicited the strongest inhibitory effect on BA-producing strains. Growth kinetics showed the strongest inhibitory effect of clove extracts, followed by Amomum and A. dahurica. In the medium system, clove extract was the most effective in controlling the total BA content by inhibiting of BA-producing strains S. epidermidis S1, S. saprophyticus S2, and S. edaphicus S3; their contents were reduced by 23.74%, 31.05% and 21.37%, respectively. In the dry sausage system, the control of BA accumulation by clove was quite prominent, and the total BA content was reduced from 373.70 mg/kg to 259.05 mg/kg on day 12.