Separation and Identification of Dominant Bacterial Strains Producing Amino Acid Decarboxylase in Xinjiang Smoked Horsemeat Sausage
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Abstract:
In this study, 32 dominant bacterial strains producingamino acid decarboxylase were isolated from 44 samples of Xinjiang smoked horsemeat sausage, collected from four districts in Xinjiang where producing smoked horsemeat sausage. The ability of the isolates to producebiogenic amines was determined and dominant biogenic amine-producing strains were distiguished by a chromogenic reaction in double-layered media. Subsequently, polymerase chain reaction/denaturing gradient gel electrophoresis (PCR-DGGE) was used to reject repetitive strains and 32 biogenic amine-producing strains were identified viahomology comparison. Finally, high-performance liquid chromatography (HPLC) was used to examine bacterial broth to confirm the production of biogenic amine. The strains thus obtained had strong ability to produce putrescine, tryptamine, histamine, and phenylethylamine. Strain number 4 (Serratia odorifera) showed the highest average production of total biogenic amines (985.14 μg/mL) and the highest production of histamine (7259.64 μg/mL). Strain number 17 (Enterobacter cloacae) showed the second-highest production of total biogenic amines (737.78 μg/mL) and the highest production of tryptamine (4507.81 μg/mL). Strain number 11 (Klebsiella sp.) showed the highest production of putrescine (2550.54 μg/mL), whereas Strain number 8 (Staphylococcus xylosus) showed the highest production of phenylethylamine (3831.50 μg/mL).
