纳豆及其制品的安全性研究
作者:
作者单位:

(1.中国食品发酵工业研究院 北京100015;2.南京农业大学食品科技学院 南京 210095;3.食品行业生产力促进中心 北京100015)

作者简介:

王露露(1996—),女,硕士生

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基金项目:

国家重点研发计划项目【食品添加剂及保健食品标准再评估研究(2019YFC1605203)】


Research on the Safety of Natto and Its Products
Author:
Affiliation:

(1.China National Research Institute of Food and Fermentation Industries, Beijing 100015;2.College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095;3.Food Industry Productivity Promotion Center, Beijing 100015)

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    摘要:

    以市售纳豆及其制品为研究对象,从中分离到数株具有芽孢杆菌特征的菌株,采用菌落形态、生理生化及16S rDNA序列比对等方法鉴定到13株枯草芽孢杆菌。采用纸片扩散法检测8种常见抗菌药物对菌株的最低抑制浓度(MIC值),根据美国临床和实验室标准化协会(CLSI)中耐药性解释标准,SD-7菌株对所选抗菌药物均敏感,其它菌均表现出不同程度的耐药性。采用液相色谱法检测市售纳豆及其制品中的生物胺含量,7种生物胺标准品都能得到较好的分离,且标准曲线的线性较好(R2均>0.9963);20种样品中生物胺的总含量在2.21~200.91 mg/kg范围。市售纳豆及其制品中具有潜在的转移性致病基因和代谢有毒产物的风险,研究结果为建立产品食用安全性评价方法提供参考。

    Abstract:

    This article took commercially available natto and its products as the research object, from which several strains with characteristics of Bacillus were isolated, and 13 strains of Bacillus subtilis were identified by colony morphology, physiology and biochemistry, and 16S rDNA sequence comparison. The paper diffusion method was used to detect the MIC values of 8 common anti-bacterial drugs against strains. According to the standards for drug resistance interpretation in the American Clinical and Laboratory Standards Institute(CLSI), only SD-7 strains were sensitive to the selected antibacterial drugs, and other bacteria all showed varying degrees of resistance. Using liquid chromatography to detect the content of biogenic amines in commercially available natto and its products, 7 kinds of biogenic amine standards could be well separated, and the linearity of the standard curve was good(R2>0.9963). In 20 kinds of samples, the total content of biogenic amine was between 2.21-200.91 mg/kg. This study found that commercially available natto and its products have potential metastatic disease-causing genes and the risk of metabolizing toxic products, which provided data support for the establishment of product safety evaluation methods.

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王露露,李斌,彭雪菲,陈楠楠,曹梦思,刘明,郭新光,别小妹.纳豆及其制品的安全性研究[J].中国食品学报,2022,22(8):325-333

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  • 收稿日期:2021-08-04
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  • 在线发布日期: 2022-09-08
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