嗜盐四联球菌的安全性、生长特性及发酵性能研究

Safety Properties, Growth Characteristics, and Fermentation Performance of Tetragenococcus halophilus

摘要:

【目的】嗜盐四联球菌（Tetragenococcus halophilus，T. halophilus）菌株间生理学特性差异较大，作者通过比较不同来源嗜盐四联球菌的部分安全性、生长特性和发酵性能指标，旨在建立对该菌种的规律性认识。【方法】选取17株源自不同水产品和酱醪的嗜盐四联球菌，测定其抗生素抗性、生物胺产量、溶血活性、不同环境条件下的生长情况以及发酵大豆水解液后的风味特征，并通过相关性分析找出各指标的关联。【结果】在安全性方面，17株菌株普遍对青霉素、万古霉素和四环素敏感，而对复方新诺明、链霉素和克林霉素有抗性，且同一来源菌株的抗生素测试结果比较接近；所有菌株普遍产生酪胺和尸胺，少数菌株产生亚精胺和组胺，且产组胺的菌株均源自虾酱和腌渍鱼肉；所有菌株均未表现出溶血活性。在生长特性方面，所有菌株在25 g/dL NaCl、pH 5.0和15 ℃的条件下生长缓慢，但在胁迫条件缓解后，其生长速度逐渐恢复，大部分菌株的最适生长温度在30~37 ℃；低质量浓度葡萄糖能促进菌株生长，但随着葡萄糖质量浓度升高，部分菌株的生长速度反而下降；所有菌株均能在无氧环境下生长。采用因子分析对17株菌株的生长情况进行综合评估，发现酱醪来源的菌株得分较高，表明它们的环境适应能力较强。在发酵性能方面，所有菌株均能提高大豆水解液的风味和营养价值，发酵后的总酸（TA）、氨基酸态氮（AAN）和TCA可溶性肽质量浓度均上升。相关性分析揭示了嗜盐四联球菌的生长能力与其产酸能力呈正相关，而与AAN和生物胺产量呈负相关。【结论】嗜盐四联球菌的安全性、生长特性及发酵性能与其来源存在一定关联性，这些发现为嗜盐四联球菌的研究提供了理论依据。

Abstract:

[Objective] The physiological characteristics vary greatly among different strains of Tetragenococcus halophilus (T.halophilus). By comparing some indicators of safety properties, growth characteristics, and fermentation performance of T. halophilus strains from different sources, the authors aim to establish a regular understanding of this bacterial species.[Method] Seventeen strains of T. halophilus derived from different aquatic products and soy sauce mash were selected, and their antibiotic resistance, biogenic amine production, hemolytic activity, growth under different environmental conditions, and flavor characteristics after fermenting soybean hydrolysate were determined. Additionally, correlation analysis was conducted to identify the associations among various indicators.[Result] In terms of safety properties, the 17 strains were generally sensitive to penicillin, vancomycin, and tetracycline, but resistant to trimethoprim-sulfamethoxazole, streptomycin, and clindamycin, with strains from the same source showing similar results in antibiotic tests. All the strains commonly produced tyramine and cadaverine, and a few strains produced spermidine and histamine. Histamine-producing strains all originated from shrimp paste and pickled fish. None of the strains exhibited hemolytic activity. In terms of growth characteristics, all the strains grew slowly under conditions of 25 g/dL NaCl, pH 5, and 15 ℃, while their growth rates gradually recovered after the stress conditions were alleviated, with most strains showing the optimal growth temperatures between 30 ℃ and 37 ℃. Glucose at low concentrations promoted the growth of strains, while as the glucose concentration increased, the growth rates of some strains decreased. All the strains could grow under anaerobic conditions. Factor analysis was performed to comprehensively assess the growth of the 17 strains, and the results showed that strains from sauce mash had higher scores, indicating their strong environmental adaptability. In terms of fermentation performance, all the strains improved the flavor and nutritional value of soybean hydrolysate, increasing the mass concentrations of total acids (TA), amino acid nitrogen (AAN), and TCA-soluble peptides after fermentation. Correlation analysis revealed that the growth ability of T. halophilus was positively correlated with its acid production but negatively correlated with AAN and biogenic amine production.[Conclusion] The safety properties, growth characteristics, and fermentation performance of T. halophilus have certain correlations with the strain sources. These findings provide a theoretical basis and reference for gradually establishing a regular understanding of T. halophilus.