生物胺是一类低分子质量的含氮化合物,普遍存在于发酵食品中,过量吸收会引起不良反应。利用PCR技术及HPLC检测方法检测40株酒酒球菌产生物胺的能力,结果显示:40株酒酒球菌均能代谢产生组胺、酪胺和腐胺,不具有食品安全性,不能用作葡萄酒苹果酸-乳酸发酵的起始菌株。PCR检测结果和HPLC检测结果一致,两种方法联用可准确检测产生物胺的酒酒球菌。 Biogenic amines are a class of low-molecular-weight nitrogen compounds that are prevalent in fermented foods and that excessive absorption can cause adverse reactions. The results showed that 40 strains of wine-borne strains could metabolize histamine, tyramine, and putrescine without any food safety and could not be used as wine Malic acid - the starting strain of lactic acid fermentation. PCR test results and HPLC test results are consistent, the two methods can be used in conjunction with the detection of biogenic amylose wine yeast.