该研究以从新疆熏马肠中筛选出来的6株产生物胺氧化酶菌株(鼠李糖乳杆菌、枯草芽孢杆、腐生葡萄球菌、木糖葡萄球菌、戊糖片球菌、植物乳杆菌)作为发酵剂加入熏马肠中，采用PCR-DGGE技术监测菌落动态变化,高效液相色谱法检测熏马肠中生物胺（色胺、腐胺、苯乙胺、组胺、酪胺、尸胺、精胺、亚精胺）含量变化。结果表明，在熏马肠成熟过程中发酵剂对生物胺有一定的抑制作用。其中以腐生葡萄球菌对色胺、腐生葡萄球菌对苯乙胺、木糖葡萄球菌对尸胺、鼠李糖乳杆菌对腐胺、腐生葡萄球菌对组胺和枯草芽孢杆菌对酪胺的抑制作用最为显著，减少程度分别为45.49%、57.54%、40.75%、51.03%、49.28%、64.33%。本研究为熏马肠以及其他发酵肉制品的提高安全性奠定了基础。

Six bacterial strains (namely Lactobacillus rhamnosus, Bacillus subtilis, Staphylococcus saprophyticus, Staphylococcus xylosus, Pediococcus pentosaceus, and Lactobacillus plantarum) producing biogenic amine oxidase, screened from Xinjiang smoked horsemeat sausage, were added to smoked horsemeat sausages. The dynamic changes in bacterial colonies were determined by polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE). The variation in the content of biogenic amines (trypmine, putrescine, phenylethylamine, histamine, tyramine, cadaverine, spermine, and spermidine) was determined by HPLC. The content of biogenic amines was reduced by the starter cultures during sausage maturation. Inhibitory effects of Staphylococcus saprophyticus were most significant on trypmine, while those of Staphylococcus saprophyticus, Staphylococcus xylosus, Lactobacillus rhamnosus, Staphylococcus saprophyticus, and Bacillus subtilis were most prominent on phenylethylamine, cadaverine, putrescine, histamine, and tyramine, respectively. The rates of reduction were 45.49%, 57.54%, 40.75%, 51.03%, 49.28%, and 64.33%, respectively. These results provide a good theoretical basis for controlling the safety of fermented meat.

国家自然科学基金资助项目（31360392）；国家自然科学基金资助项目（31160329）；新疆生产建设兵团博士基金（2013BB012）