组胺是一种活性胺化合物,存在于各种发酵食品中,可能对人体健康产生不利影响。某些微生物能够通过氧化脱氨反应降解组胺。因此,本研究旨在量化从羊群和羊群的牛奶中分离物的组胺形成和/或降解活性,在伊朗,通过毛细管区带电泳(CZE)方法;我们评估了葡萄球菌分离株的分子特征。在243株葡萄球菌分离株中,鉴定出29株组胺降解菌。其中一个分离株,鉴定为葡萄球菌。表皮,不。605,与其他人相比,表现出最高的活性,在24小时内将可用组胺降解至58.33%。通过聚合酶链反应(PCR)分析,孤立,不。605显示出显着的组胺降解活性缺乏编码凝固酶和DNase的基因,它也没有五个经典的肠毒素基因。这是第一份报告显示七种葡萄球菌,包括葡萄球菌.染色体基因,葡萄球菌.金黄色葡萄球菌,葡萄球菌.溶血病,葡萄球菌.表皮,葡萄球菌.伪中介,葡萄球菌.磁炎,还有Staph.hyicus,能够降解组胺,迄今为止还不知道有这种能力。因此,组胺降解活性是引入能够降低不同食品中组胺含量的发酵生物的明确标准。
Histamine is an active amine compound that occurs in various fermented foods that may cause adverse effects on the human health. Certain microorganisms are able to degrade histamine by an oxidative deamination reaction. Therefore, the present study aimed to quantify histamine-forming and/or -degrading activity of the isolates derived from milk of goat and sheep herds, in Iran, by the capillary zone electrophoresis (CZE) method; and we evaluated the molecular characteristics of staphylococcal isolates. Among 243 staphylococcal isolates, 29 histamine-degrading bacteria were identified. One of these isolates, identified as Staph. epidermidis, No. 605, exhibited the highest activity compared to others, degrading available histamine to 58.33% within 24 h. By polymerase chain reaction (PCR) analysis, the isolate, No. 605 that exhibited remarkable histamine-degrading activity lacked the genes encoding coagulase and DNase, nor did it harbor any of the five classical enterotoxin genes. This is the first report to show that seven Staphylococcus species, including Staph. chromogenes, Staph. aureus, Staph. haemolyticus, Staph. epidermidis, Staph. pseudintermedius, Staph. agnetis, and Staph. hyicus, were able to degrade histamine, which were hitherto not known to have this capacity. Therefore, histamine-degrading activity is a definite criterion to introduce fermenting organisms able to decrease histamine content in different food products.