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題名 | Hygienic Quality and Incidence of Histamine-forming Lactobacillus Species in Natural and Processed Cheese in Taiwan=臺灣天然和再製乾酪之衛生品質和組織胺生成乳酸桿菌之分析 |
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作者 | 龔賢鳳; 蔡永祥; 黃秋菊; 李穎宏; 黃介宏; 魏正毅; 黃登福; | 書刊名 | 藥物食品分析 |
卷期 | 13:1 2005.03[民94.03] |
頁次 | 頁51-56+98 |
分類號 | 412.37 |
關鍵詞 | 乾酪; 組織胺; 生物胺; 衛生品質; 組織胺生產菌; Cheese; Histamine; Biogenic amine; Hygienic guality; Histamine-forming bacteria; |
語文 | 英文(English) |
中文摘要 | 本研究係自超級市場採集31件天然乾酪與39件再製乾酪樣品,分別分析其中之組織胺相關衛生品質與細菌含量。在微生物品質方面,天然乾酪樣品中之總生菌數與大腸桿菌群含量範團分別為<1至6.84log CFU/g以及<3至60MPN/g,再製乾酪樣品之總生菌數與大腸桿菌群含量範圍分別為<1至4.57log CFU/g以及<3至30 MPN/g,而在所有乾酪樣品中並未拔出大腸桿菌 (E. coli) 。在天然乾酪與再製乾酪樣品中,各有2件樣品之大腸桿菌群含量超過食品衛生標準的10MPN/g。其次,雖然天然乾酪樣品中之組織按平均含量為7.9mg/100g,其中有17件 (54.8%) 樣品組織胺含量超過美國FDA規定的鯖科魚類產品之限量標準5mg/100g,而再製乾酪則僅有6件 (15.4%) 樣品之組織胺含量超過5mg/100g;在所有乾酪樣品中,其他8種生物胺之平均含量均小於2mg/100g。另外,從天然乾酪中分離出37株可疑之組織按生產菌菌落,其中有的株菌於添加0.25%L-histidine之MRS broth中培養,分別具有產生6.4ppm至16.4ppm組織胺之能力,並經鑑定均為乳酸菌 (Lactobacillus spp.)。有7株菌屬於L. brevis,而有一株L. brevis亦可產生高速71.2ppm之酪胺 (tyramine)。 |
英文摘要 | Thirty-one natural cheese and 39 processed cheese products were collected from food markets in Taiwan and analyzed for bacterial content and histamine-related quality. The natural cheese samples had <1 to 6.84 log colony forming unit (CFU)/g of aerobic plate count (APC) and <3 to 60 most probable number (MPN)/g of total coliform (TC). On the other hand, the processed cheese products had <1 to 4.57 log CFU/g of APC and <3 to 30 MPN/g of TC. None of the tested samples contained Escherichia coli. Only 2 of the natural cheese and 2 of the processed cheese products contained more than 10 MPN/g of TC, which is beyond the regulatory limit of hygienic quality. The tested natural cheese products had an average histamine content of 7.9 mg/100 g, while 17 of them (54.8%) had histamine content greater than the 5 mg/100 g limit set by the U.S. Food and Drug Administration for scombroid fish and/or product. In contrast, only 6 processed cheese products (15.4%) had histamine levels greater than this limit. The average content of the other 8 biogenic amines in all tested samples was lower than 2 mg/100 g. Among the 37 presumptive histamine-forming bacterial colonies isolated from the natural cheese products, 15 produced histamine, ranging from 6.4 to 16.4 ppm, in MRS broth supplemented with 0.25% L-histidine. These histamine-producing bacteria were identified as Lactobacillus spp. Of the 7 L. brevis identified, one produced 71.2 ppm of tyramine in histidine-supplemented MRS broth. |
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