黄酒发酵液中产生物胺乳酸菌的分离鉴定与评价  

Isolation,Identification and Biogenic Amines-producing Ability of Lactic Acid Bacteria from The Fermentation Broth of Chinese Rice Wine

作　　者：周韩玲[1,2] 杜丽平[1] 孟镇[2] 钟其顶[2] 熊正河[2] 邹慧君 肖冬光[1] 

机构地区：[1]天津科技大学生物工程学院,天津300457 [2]中国食品发酵工业研究院,北京100027 [3]中国绍兴黄酒集团有限公司,浙江绍兴312000

出　　处：《食品与发酵工业》2011年第8期47-50,共4页Food and Fermentation Industries

基　　金：星火计划"质量安全控制集成技术在黄酒工业化生产中示范与推广"(编号:2010GA700005)

摘　　要：从黄酒发酵液中分离得到6株乳酸菌,16S rDNA序列分析和生理生化鉴定结果表明:菌株R1、R4、R5、R8、R20为Lactobacillus rossiae,菌株R2为Lactobacillus casei。采用平板检测法对6株乳酸菌产生物胺能力进行了评价,结果显示只有乳酸菌R1具有产生物胺的能力。利用HPLC检测对平板检测结果进行了验证,结果表明乳酸菌R1能产598.61 mg/L的腐胺,其他菌株不具有产生物胺的能力。平板检测与HPLC检测结果相一致,表明平板检测可作为一种有效、操作简单、费用低的定性评价乳酸菌产生物胺能力的手段。Six strains of lactic acid bacteria were obtained from the fermentation broth of Chinese rice wine. By using methods of physiological-biochemical and 16S rDNA tests, strains R1, R4, R5, R8 and R20 were identified as LactobaciUus rossiae, and strain R2 was identified as LactobaciUus casei. The ability of producing biogenic amines by these strains was evaluated by MRS plates and showed that only strain R1 could produce biogenic amines. HPLC confirmed that strain R1 could produce 598.61mg/L putrescine,and the others could not produce biogenic amines. The consistency of the results indicated that MRS plates analysis could be used as an effective, simple and economical method to evaluate the lactic acid bacteria＇s ability of producing biogenic amines.

关 键 词：黄酒 生物胺 腐胺 乳酸菌 L-鸟氨酸 

分 类 号：TS262.4[轻工技术与工程—发酵工程]