乳酸足球菌精氨酸代谢与瓜氨酸积累  

Arginine Metabolism and Citrulline Accumulation of Pediococcus acidilactici

作　　者：杨怡敏[1,2,3] 方芳[1,2,3] 周朝晖 陈坚[1,2] 堵国成[1,2] 

机构地区：[1]江南大学工业生物技术教育部重点实验室,江苏无锡214122 [2]江南大学生物工程学院,江苏无锡214122 [3]江南大学食品安全与营养协同创新中心,江苏无锡214122 [4]广东珠江桥生物科技股份有限公司,广东中山528415

出　　处：《食品与生物技术学报》2016年第3期247-251,共5页Journal of Food Science and Biotechnology

基　　金：国家自然科学基金项目(31371821);国家973计划项目(2012CB720802)

摘　　要：酿造酱油中氨基甲酸乙酯的主要前体物质瓜氨酸由乳酸足球菌通过精氨酸代谢产生。为了研究酱油中瓜氨酸的积累机制,以分离自酱油成曲的乳酸足球菌Pediococcus acidilactici BBE1120为研究对象,考察不同培养条件(碳源、盐浓度、氨基酸)对其积累瓜氨酸的影响。结果表明,高盐环境是导致乳酸足球菌积累瓜氨酸的关键因素,碳源的种类及浓度对瓜氨酸的积累也有一定影响,培养基中精氨酸、瓜氨酸、鸟氨酸含量对瓜氨酸的积累影响不大。该研究结果对阐明酱油发酵过程中氨基甲酸乙酯前体物质的积累机制具有重要意义。Citrulline,a major precursor of ethyl carbamate in soy sauce,is produced by Pediococcusacidilactici via the arginine deiminase pathway. The effect of cultural conditions to citrulline accumulation of Pediococcus acidilactici BBE 1120 strain isolated from koji was investigated through carbon sources,salt concentration,and amino acids. The mechanism of citrulline accumulation in soy sauce was discussed. The high concentration of Na Cl was demonstrated as the key factor to citrulline accumulation of the strain. The types and concentrations of carbohydrates also affected the citrulline accumulation,while insignificant influence was observed with the presence of arginine,citrulline and ornithine. This study is of great importance on the illustration of the accumulation mechanism for ethyl carbamate precursor during soy sauce fermentation.

关 键 词：酱油 氨基甲酸乙酯 乳酸足球菌 精氨酸脱亚胺酶途径 瓜氨酸 

分 类 号：TS264.21[轻工技术与工程—发酵工程]