黄酒酿造过程中优势细菌产生物胺的检测与评价  

Detection of Biogenic Amines Produced by Predominant Bacteria in Yellow Rice Wine Brewing Process

作　　者：张凤杰[1] 王德良[1] 薛洁[1] 闫寅卓[1] 

机构地区：[1]中国食品发酵工业研究院,北京100027

出　　处：《酿酒科技》2016年第4期17-20,24,共5页Liquor-Making Science & Technology

基　　金：科技部院所基金项目(2014EG111217);国家自然科学基金青年基金(31401680)

摘　　要：采用显色培养基法、脱羧酶序列特异PCR技术和HPLC分析脱羧酶液体培养基生物胺含量变化3种方法检测和评价来自黄酒酿造过程的41株细菌产生物胺的情况。研究表明,3种方法检测结果大致相同,互补使用能够准确分析细菌产生物胺的情况;41株细菌中,53.7%以上都能产酪胺,31.7%以上产腐胺,24.3%以上产组胺;14株短乳杆菌均携带酪氨酸脱羧酶基因,其中11株菌的酪胺产量超过50.00 mg/L,且多数菌能代谢产生多种生物胺,因此推断其对黄酒中生物胺含量影响最大;细菌代谢是否产生物胺及产生物胺的能力无种属特异性,但有菌株特异性。The change of biogenic amines（produced by 41 bacteria strains in yellow rice wine brewing process） content in decarboxylase liquid culture medium was analyzed by three methods including chromogenic medium method, decarboxylase sequence specific PCR and HPLC. The results showed that the three methods obtained similar results, and the complementary use of the three methods could accurately analyze biogenic-amines-producing status as follows： over 53.7 % of 41 bacteria strains could produce tyramine, over 31.7 % of them could produce putrescine and over 24.3 % of them could produce histamine; 14 strains of Lactobacillus brevis were carrying a tyrosine decarboxylase gene and tyramine yield from 11 strains of them exceeded 50.00 mg/L, and most of them could produce various biogenic amines（it could be inferred that those bacteria strains had the strongest influence on biogenic amines content in yellow rice wine）; whether bacterial metabolism produced biogenic amines was not species-specific, but strains-specific.

关 键 词：黄酒 细菌 生物胺 显色培养基 PCR HPLC 

分 类 号：TS262.4[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]