近年来，发酵肉制品因其营养丰富、风味独特等优势而在市场中具备一定优势，但发酵肉中常存在生物胺含量超标等卫生问题，易引发了人们对其安全性的恐慌。该研究通过双层显色培养基初筛、高效液相色谱复筛的方法，再结合菌株的生物胺氧化酶活力大小与生长特性，从传统发酵肉中筛选出一株针对8种常见的生物胺均有一定降解作用的菌株aM，经16S rDNA与糖酵解试验鉴定为沃氏葡萄球菌（Staphylococcus warneri）。该菌株在Luria-Bertani（LB）液体培养基中37 ℃培养24 h后，对生物胺总降解率为18.78%，对苯乙胺、色胺及酪胺的降解率分别为28.56%、23.16%和22.45%。此外，还探究了aM不同环境条件下生物胺降解率的影响，发现其在温度30~40 ℃，pH值7及盐质量浓度为0%~6%时降解率最高，这为之后菌株的实际生产应用中优化发酵条件提供了思路。

Recently, fermented meat products have become increasingly popular owing their rich nutrient profile and unique flavor. However, hygiene issues, such as excessive biogenic amine content, frequently occur in fermented meat products. Elevated biogenic amine content has raised public concerns about product safety. Herein, a strain aM, capable of degrading eight common types of biogenic amines was isolated from traditional fermented meat via culturing on a double-layered chromogenic medium and performing high-performance liquid chromatography (HPLC). The biogenic amine oxidase activity and growth characteristics of different strains were considered in the selection process. The strain was identified as Staphylococcus warneri according to the 16S rDNA and glycolysis analysis. Following incubation in Luria-Bertani (LB) liquid medium at 37 ℃ for 24 h, the total degradation rate of biogenic amines was 18.78%, whereas the degradation rates of phenylethylamine, tryptamine, and tyramine were 28.56%, 23.16%, and 22.45%, respectively. In addition, the effects of different environmental conditions on the degradation rate of biogenic amines by aM were investigated. The highest degradation rate was observed at 30~40 ℃, pH value 7, and under a salt mass concentration of 0%~6%. These findings provide a foundation for optimizing the fermentation conditions in the future application of the strain.

湖南省重点研发计划（2022NK2027）；湘潭市科技计划项目（NY-ZD20211001）