Screening and degradation properties of biogenic amines degrading strains in salted fish

In order to obtain biogenic amines degrading strains which can be applied to salted aquatic products,strains were isolated from traditional salted fish by microbiological methods and high performance liquid chromatography( HPLC),identified by VITEK 2 strain identification system,and its degradation properties( growing curve,degradation kinetics of mixed biogenic amines,temperature,p H,salt concentration,the effects of adding strains to salted fish on biogenic amine production) were analyzed.The results showed three strains were obtained from traditional salted fish,which were identified as Lactobacillus rhamnosus( Lr),Lactobacillus plantarum( Lp),Pediococcus pentosaceus( Pp).The optimal conditions for three strains degrading the biogenic amines were 30 ~35 ℃,p H5.5~6.0.Three trains had a good tolerate to salt concentration,and a significantly degradation for biogenic amines under 80 g / L salt concentration.There were no antagonism between Lr and Lp.Biogenic amines degrading strains fermentation could notably decrease the content of putrescine,cadaverine,histamine and tyramine( p <0.05),and the salted fish with Lr∶ Lp = 1∶ 2 fermentation had the lowest biogenic amines content.