发酵食品加工与贮藏过程中生物胺的控制研究进展

Research progress on the control of biogenic amines in the processing and storage of fermented foods

中文关键词:  生物胺  发酵食品  控制策略  加工与贮藏

英文关键词:biogenic amines  fermented foods  control strategy  processing and storage

中文摘要:

      生物胺是在发酵食品及富含氨基酸、蛋白质等强化食品中广泛存在的一类低分子量且具有生物活性的含氮有机化合物, 尤其是在发酵食品中, 生物胺主要是产胺菌作用于发酵食品, 由游离氨基酸发生脱羧反应生成。生物胺的产生会降低食品品质、缩短货架期等问题, 摄入过量生物胺会对消费者的身体健康造成威胁。因此, 建立安全高效的生物胺控制技术, 对于进一步提高发酵食品的质量和安全性具有重要的现实意义。本文在简单介绍生物胺及发酵食品中生物胺形成途径的基础上, 重点综述发酵食品在加工和贮藏过程中通过控制原料、改良发酵菌株、人工调控等策略实现生物胺有效控制的研究进展, 为发酵食品加工和贮藏过程中生物胺的控制提供解决方案和参考。

英文摘要:

      Biogenic amines are a class of low molecular weight, biologically active nitrogenous organic compounds widely present in fermented foods and fortified foods rich in amino acids and proteins,especially in fermented foods, biogenic amines are mainly produced by the action of amine-producing bacteria on the decarboxylation of free amino acids in fermented foods. The production of biogenic amines can cause deterioration of food quality and shorten shelf life, and excessive intake of biogenic amines can pose a great threat to consumers’ health. Therefore, the establishment of safe and efficient biogenic amine control technology is of great practical significance to further improve the quality and safety of fermented foods. Based on a brief overview of biogenic amines and the formation pathways of biogenic amines in fermented foods, this paper focused on the research progress of the effective inhibition of biogenic amines in fermented foods through the control of raw materials, improvement of fermentation strains and artificial regulation during the processing and storage processes, respectively, which provides solutions and references for the control of biogenic amines in the processing and storage of fermented food.