| 黄酒中不产生物胺乳酸菌的筛选及应用 |
| |
| 引用本文： | 徐建芬,毛杰琪,魏晓璐,刘双平.黄酒中不产生物胺乳酸菌的筛选及应用[J].食品与机械,2017,33(9):20-25. |
| |
| 作者姓名： | 徐建芬 毛杰琪 魏晓璐 刘双平 |
| |
| 作者单位： | 江南大学粮食发酵工艺与技术国家工程实验室，江苏 无锡 214122；上海金枫酒业股份有限公司，上海 200063;无锡市第一中学，江苏 无锡 214100;江南大学粮食发酵工艺与技术国家工程实验室，江苏 无锡 214122；江南大学食品学院，江苏 无锡 214122;江南大学粮食发酵工艺与技术国家工程实验室，江苏 无锡 214122；江南大学食品学院，江苏 无锡 214122； 国家黄酒工程技术研究中心，浙江 绍兴 312000 |
| |
| 基金项目： | 国家自然科学基金面上项目（编号：31771968，31701593, 31571823）；国家重点研发计划(编号：2016YFD0400504，2017YFD0400103)；江苏省自然科学基金-面上研究项目（编号：BK20171405，BK20161293）；金山区企业产学研科技成果转化项目（编号：2016-CXY-01） |
| |
| 摘 要： | 为筛选不产生物胺的乳酸菌菌株,对黄酒发酵醪液及米浆水中的微生物进行培养及与分离纯化,发现3株菌不具有氨基酸脱羧酶活性,但具有一定的生物胺降解能力。使用黄酒发酵液培养该3株菌,发现在2.50%Vol的黄酒培养液中,3株菌能正常生长;在8.80%Vol黄酒培养液中,菌株5-4和8-3生长能力明显弱于14-2-1;在15.70%Vol黄酒培养液中,3株菌均受到严重抑制。菌株14-2-1生长速率最快,繁殖最旺,经鉴定为植物乳杆菌,同时菌株产酸能力较强,产酸速率也较快,表现出一定的优越性,应用于黄酒酿造中,能有效降低黄酒中生物胺的含量。
|
| 关 键 词： | 乳酸菌 生物胺 筛选 测序 鉴定 |
Study on isolation and application of lactic acid bacteria without biogenic amine formation from Chinese rice wine |
| |
| XUJianfen,MAOJieqi,WEIXiaolu,LIUShuangping.Study on isolation and application of lactic acid bacteria without biogenic amine formation from Chinese rice wine[J].Food and Machinery,2017,33(9):20-25. |
| |
| Authors: | XUJianfen MAOJieqi WEIXiaolu LIUShuangping |
| |
| Affiliation: | National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Shanghai Jinfeng Wine Co., Ltd., Shanghai 200063 China;Wuxi No.1 Senior High School, Wuxi, Jiangsu 214100, China;National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; National Engineering Research Center of Chinese Rice Wine, Shaoxing, Zhejiang 312000, China |
| |
| Abstract: | In order to screen the strains without producing biogenic amines, some microorganisms were isolated from the fermentation mash and rice soaking water of Chinese rice wine. It was found that three strains had no amino acid decarboxylase activity, and had a certain ability of biogenic amines degradation. Moreover, the metabolic characteristics of the three strains were analyzed. The results showed that OD600 of the three strains reached a considerable level in the culture medium of 2.50%Vol. In the 8.80%Vol culture medium, strains 5-4 and 8-3 were inhibited whose OD600 was significantly lower than that of strain 14-2-1. In 15.70%Vol culture medium, the three strains were seriously inhibited and scarcely grew. The strain 14-2-1 identified as Lactobacillus plantarum had better acid production capacity, showing a certain superiority. Therefore, strain 14-2-1 could be used in Chinese rice wine brewing, and effectively reduce the biogenic amines of Chinese rice wine. |
| |
| Keywords: | lactic acid bacteria biogenic amine screening sequencing identification |
| 本文献已被 CNKI 等数据库收录！ |
| 点击此处可从《食品与机械》浏览原始摘要信息 |
|
点击此处可从《食品与机械》下载全文 |
|
