食品生物制造过程中生物胺的形成与消除  

Formation and Removal of Biogenic Amines in Food Bioprocessing

作　　者：冯婷婷[1,2] 方芳[1,2] 杨娟[1,2] 陈坚[1,2] 堵国成[1,2] 

机构地区：[1]江南大学食品与科学技术国家重点实验室,江苏无锡214122 [2]江南大学生物工程学院,江苏无锡214122

出　　处：《食品科学》2013年第19期360-366,共7页Food Science

基　　金：国家“973”计划项目(2012CB720802;2012CB720806)

摘　　要：生物胺是一类具有生物活性的低分子质量含氮有机化合物,食品中的生物胺主要由微生物氨基酸脱羧酶对氨基酸进行脱羧作用而形成。发酵食品和发酵酒精饮料生产过程中的生产菌株或环境微生物,常因具有氨基酸脱羧酶活性而造成产品中生物胺的积累。生物体内适量的生物胺可促进正常生理活动,而过量的生物胺会导致生物体产生不良反应。减少发酵产品中的生物胺含量,可以从控制原料、产生物胺微生物的代谢和酶法降解三方面入手。酶法降解生物胺有一定的局限性,因此从调节生物胺产生菌的代谢方面开辟新的途径来消除发酵产品中的生物胺具有良好的应用前景。Biogenic amines （BA） are low molecular weight organic compounds with biological activity, and are the products of decarboxylated amino acids by microbial amino decarboxylase. The starter strains or food spoilage microorganisms often secrete amino decarboxylase and lead to accumulation of BA in food and alcoholic drinks. An appropriate amount of BA in organisms maintains their regular physiological activities, whereas induces undesirable symptoms if absorbed at high concentration. Using proper raw materials, controlling the metabolisms of BA-producing microorganisms during food fermentation and degradation of BA with enzymes can reduce BA in products. However, eliminating BA with enzymes is limited in food processing so that it is necessary to explore new and more effective ways to eliminate BA in fermented products.

关 键 词：生物胺 发酵食品 酒精饮料 消除 

分 类 号：TS201.21[轻工技术与工程—食品科学]