A detection method for amino acid decarboxylation ability of fish spoilage bacteria

Abstract

The invention discloses a method for detecting the amino acid decarboxylation ability of fish spoilage bacteria, which comprises: dissolving the amino acid substrate to be tested with phosphate buffer solution to prepare a substrate solution of the amino acid to be tested, adding the bacterial suspension containing the spoilage bacteria to be tested Add the substrate solution of the amino acid to be tested as an evaluation group, add the bacterial suspension containing spoilage bacteria to be tested into the phosphate buffer as a control group, and add sterile physiological saline to the substrate of the amino acid to be tested. The biogenic amines of the evaluation group, the control group and the blank group were respectively cultured and extracted under the same conditions, and the biogenic amine concentration C 评价 、C 对照 and C 空白 , to calculate the decarboxylation ability of spoilage bacteria to the corresponding amino acid to be tested. The method of the present invention can be widely applied to the detection of the amino acid decarboxylation ability of various spoilage bacteria in a variety of fish meat, is suitable for quantitative detection and evaluation of the decarboxylation ability of spoilage bacteria to a variety of specific amino acids, and is suitable for evaluating the biogenic amine produced by fish spoilage bacteria. ability.

Description

technical field [0001] The invention belongs to the field of storage and preservation technology and quality safety of aquatic products, and in particular relates to a method for detecting amino acid decarboxylation ability of fish spoilage bacteria. Background technique [0002] Fish meat has always been an important part of the daily diet of Chinese residents due to its rich nutrition, easy digestion, and delicious taste. Corruption and deterioration due to growth and reproduction will eventually affect the processing and consumption of fish meat products. [0003] Biogenic amines are important spoilage products and quality indicators in the process of fish spoilage. Some biogenic amines, such as putrescine and cadaverine, have a strong pungent odor, which can seriously affect the sensory quality of fish. Other biogenic amines, such as histamine, tyramine, and phenylethylamine, have certain physiological toxicity, which seriously threatens the health of consumers and foo...

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Problems solved by technology

[0006] However, so far, there have been no reports on the evaluation method of amino acid decarboxylation ability of fish spoilage bacteria

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