• 한국식품위생안전성학회지
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• 제16권1호
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• pp.33-36
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• 2001

V. parahaemolyticus를 균수로 alkaline protease 생산을 위한 배지의 초기 pH, 배양온도 그리고 배양시 진탕속도에 따른 영향을 조사하였다. 배지의 초기 pH에 따른 변화는 pH 7.6에서 60시간, 72시간 배양한 후에는8.lunit, 7.4unit로 활성이 가장 높게 나타났고, pH 7.0, 8.0 그리고 9.0에서는 활성이 크게 낫아졌으며, pH 6.0과 10.0에서는 활성이 전혀 나타나지 않았다. 배앙온도에 따른 변화를 보면 37$^{\circ}C$에서 60시간, 72시간 배양한 후에는 7.3unit, 6.9unit로. 활성이 가장 높게 나타났고, $25^{\circ}C$와 3$0^{\circ}C$에서 배양한 경우에는 2.5unit 전후로 활성이 크게 낮아졌으며, 45$^{\circ}C$에서는 활성이 거의 나타나지 않았다. 배양시 진탕속도에 따는 변화를 보면 250 rpm에서 60시간, 72시간 배양한 후에는 6.87unit, 6.9unit로 활성이 가장 높게 나타났고, 150rpm에서는 활성이 1.5unit 전후로 급격히 낮아졌으며 정치 배양한 경우에는 활성이 거의 나타나지 않았다.

• 수산해양교육연구
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• 제20권1호
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• pp.135-145
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• 2008

Biogenic amines are naturally occurring anti-nutrition factors. They are causative agents in food poising episodes and act as catalysts to allergic reactions. The most commonly occurring biogenic amines in foods are: Histamine, tyramine, putrescine, cadaverine, tryptamine, ${\beta}$-phenylethylamine, spermine, spermidine and agmatine. The objective of this study was to identify changes and content levels of specific biogenic amines at selected storage temperatures $20{^{\circ}C}$, $4{^{\circ}C}$, and $-25{^{\circ}C}$, respectively. This study will focus on histamine, cadaverine, and putrescine concentrations in the following dark-fleshed fishes: Mackerel (Scomber japonicus), Horse Mackerel (Trachurus japonicus), Mackerel Pike (Cololabis saira), and Spanish Mackerel (Scomberomorus niphonius). Biogenic amines were determined using a method based on an extraction procedure described in the derivatisation and HPLC(High Performance Liquid Chromatography). The the recovery rate of individual amines was higher than those found in ion exchange chromatography. The results from the dark fleshed fish stability trial showed that high content of histamine (cadaverine and putrescine) were produced within a short period of time at $20{^{\circ}C}$. Fish stored at lower temperatures $4{^{\circ}C}$, showed lower content of biogenic amines. At $-25{^{\circ}C}$ the production of histamine, cadaverine and putrescine did not initiate until after day 100. All fish recorded the content of histamine below 1 mg/kg with the exception of the Horse Mackerel.