Sequencing-based screening of functional microorganism to decrease the formation of biogenic amines in Chinese rice wine |
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| Affiliation: | 1. National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, Jiangsu 214122, China;2. School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China;3. Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, China;4. National Engineering Research Center of Chinese Rice Wine, Shaoxing, Zhejiang 31200, China;5. Shanghai Jinfeng Wine Co.Ltd, Shanghai 201501, China;1. School of Pharmaceutical Science, Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, Wuxi 214122, China;2. Institute of Microbiology, Chinese Academy of Sciences, Beijing 100101, China;3. National Engineering Research Centre of Solid-State Brewing, Luzhou 646000, China;4. Jiangsu Hengshun Vinegar Industry Co., Ltd., Zhenjiang 212043, China;1. Zhejiang Key Lab for Chem & Bio Processing Technology of Farm Product, Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, 310023, China;2. Zhejiang Key Lab for Agro-Food Processing, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310058, China;1. Institute of Food Science and Technology, College of Biological Science and Technology, Fuzhou University, Fuzhou, Fujian 350108, China;2. National Engineering Research Center of JUNCAO Technology, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China;3. College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China;1. School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, 200093, China;2. Shanghai Engineering Research Center of Food Microbiology, Shanghai, 200093, China;3. Shanghai Jinfeng Wine Co., Ltd., Shanghai, 200120, China;1. School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China;2. Guizhou Key Laboratory for Storage and Processing of Agricultural and Animal Products, Guizhou University, Guiyang 550025, China |
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| Abstract: | As a traditional alcoholic beverage, Chinese rice wine with a unique flavor and high nutritional value has been popular in China for thousands of years. The biogenic amines in Chinese rice wine and other fermented food are attracting much more attention than ever. There are numerous microorganisms accompanying the fermentation of Chinese rice wine. Based on the next-generation sequencing technology, an in vivo screening process was carried out to find the strains without biogenic amines formation, and then these strains were screened and back-added into the fermentation mash. It was found that the Lactobacillus might not produce biogenic amines by the correlation analysis of bacteria community succession and biogenic amines change. After that, three Lactobacillus strains without biogenic amines formation were screened and identified as Lactobacillus plantarum and L. hilgardii. The L. plantarum JN01 showed high lactic acid production, low acetic acid production, and high ethanol tolerance which was preferable for Chinese rice wine brewing. When 0.001 gDCW/t of L. plantarum JN01 was used to inoculate the fermentation mash, the biogenic amines concentration was significantly decreased 24%. Although the formation of biogenic amines was further inhibited by increasing the dose of L. plantarum JN01, the total acid and the residue sugar would increase resulting an incomplete fermentation. In this paper, we firstly developed an effective method to decrease the formation of biogenic amines in traditional fermentation foods based on the next-generation sequencing technology. This research provided new strategy to decrease biogenic amines in fermentation food. |
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| Keywords: | Next-generation sequencing Chinese rice wine Biogenic amines Bacteria community |
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