发酵酱油中生物胺的产生及其控制研究进展  

Research progress on the production and control of biogenic amines in fermented soy sauce

作　　者：何一龙 刘晓艳[1,2,3] 钱敏 白卫东[1,2,3] 黄汉聪 HE Yilong;LIU Xiaoyan;QIAN Min;BAI Weidong;HUANG Hancong(College of Light Industry and Food,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,China;Guangzhou Key Laboratory of Guangdong Style Traditional Food Processing and Safety Control,Guangzhou 510225,China;Academy of Contemporary Agricultural Engineering Innovations,Guangdong 510225,China;Guangzhou Rufeng Condiments Co.,Ltd.,Guangzhou 510300,China)

机构地区：[1]仲恺农业工程学院轻工食品学院,广东广州510225 [2]广州市广式传统食品加工与安全控制重点实验室,广东广州510225 [3]现代农业工程创新研究院,广东广州510225 [4]广州市如丰果子调味食品有限公司,广东广州510300

出　　处：《中国酿造》2020年第9期37-41,共5页China Brewing

基　　金：广州市科技计划项目(201803020012);广东省2019年省级农业科技创新及推广项目(2019KJ101)。

摘　　要：酱油由高蛋白大豆为主要原料经微生物发酵而来,其具备生物胺形成的条件。该文从传统酱油发酵过程出发,对生物胺形成机制、影响因素和控制技术进行综述。阐述发酵酱油中生物胺的种类及含量、检测方法及产生物胺的微生物;生物胺的形成主要与发酵体系中的pH、温度和含盐量等影响因素有关,除此之外,原料中大豆的种类和比例也对生物胺的产生具有一定影响;优化传统发酵工艺、筛选安全的发酵菌株、添加合适的生物胺抑制剂等控制技术能有效地减少酱油中生物胺的含量,并且提高酱油的食用安全性。Soy sauce is produced from high protein soybean by microbial fermentation,which has the conditions for the formation of biogenic amines(BAs).Based on the traditional soy sauce fermentation process,the formation mechanism,influencing factors and control technology of biogenic amines was summarized.The types and contents of biogenic amines in fermented soy sauce,detection methods and microorganisms producing biogenic amines were described.The formation of biogenic amines was mainly related to the pH,temperature and salt content of fermentation system.In addition,the types and proportion of soybean in raw materials also had a certain impact on the production of biogenic amines.The traditional fermentation process was optimized,safe fermentation strains were screened and appropriate raw materials were added,and the content of biogenic amines in soy sauce can be effectively reduced and the edible safety can be improved by using some control technologies such as biogenic amines inhibitors.

关 键 词：发酵酱油 生物胺 影响因素 控制技术 

分 类 号：TS264.2[轻工技术与工程—发酵工程]