乳酸菌强化技术降低黄酒浸米过程生物胺的积累  

Reducing Biogenic Amines Accumulation in Rice Socking Process of Huangjiu Based on Enhancing Technique of Lactobacillus

作　　者：刘彩霞 刘双平[1,2,3] 徐岳正 周建弟 余永建 毛健[1,2,3] Liu Caixia;Liu Shuangping;Xu Yuezheng;Zhou Jiandi;Yu Yongjian;Mao Jian(School of Food Science and Technology,National Engineering Laboratory for Cereal Fermentation Technology,Jiangnan University,Wuxi 214122,Jiangsu;Zhejiang Guyuelongshan Shaoxing Wine Co.Ltd.,National Engineering Research Center of Huangjiu,Shaoxing 312000,Jiangsu;Jiangsu Industrial Technology Research Institute,Jiangnan University(Rugao)Institute of Food Biotechnology Co.Ltd.,Nantong 226500,Jiangsu;Jiangsu Hengshun Vingar Industry Co.Ltd.,Zhenjiang 212043,Jiangsu)

机构地区：[1]江南大学食品学院粮食发酵工艺与技术国家工程实验室,江苏无锡214122 [2]浙江古越龙山绍兴酒股份有限公司国家黄酒工程技术研究中心,浙江绍兴312000 [3]江苏省产业技术研究院江南大学如皋食品生物技术研究所,江苏南通226500 [4]江苏恒顺醋业股份有限公司,江苏镇江212043

出　　处：《中国食品学报》2021年第5期166-173,共8页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金面上项目(31771968,31571823);国家自然科学基金青年项目(31701593);国家重点研发计划项目(2018 YFD0400401,2016YFD0400504,2017YFD0400103);国家轻工技术与工程一流学科自主课题(LITE2018-13)。

摘　　要：食品中适宜浓度的生物胺具有调节生理机能的作用,然而含量过高会产生不良反应。黄酒浸米过程可形成大量的生物胺,并随大米进入发酵过程,导致黄酒中生物胺浓度过高。为控制浸米环节生物胺的积累,本研究在解析浸米水微生物群落结构的基础上,将筛选的1株生长和产酸能力强且能够降解生物胺的植物乳杆菌14-2-1扩培后接种于浸米起始阶段,使浸米水中酸度增加速率明显提高,群落中植物乳杆菌的占比由传统工艺的0.95%升至79.52%,形成以植物乳杆菌为主的群落结构,同时生物胺质量浓度(2.44 mg/L)降低93.84%。基于浸米水微生物群落结构解析结果设计的乳酸菌强化技术,大幅降低了浸米工序中生物胺的质量浓度,为有效控制浸米过程中生物胺的积累,降低黄酒中生物胺的质量浓度提供一个新的方法。The appropriate concentration of biogenic amines(BAs)in food are important in the regulation of several natural physiological processes,but the intake of large amounts of BAs can pose adverse physiological effects to the body.Entering of the large amounts of BAs formed in rice socking process into the fermentation along with socking rice may lead to an increase of BAs in Huangjiu.To control the accumulation of BAs in the rice soaking process,a strain of Lactobacillus plantarum 14-2-1 with high acid production and the ability of degradation of BAs was screened and inoculated in the initial stage of the rice soaking based on the analysis of microbial community structure of rice soaking water.The rate of increase in acidity accelerated,and a microflora dominated by L.plantarum was formed in rice soaking water,and the relative abundance in which was increased from 0.95%to 79.52%.The content of BAs was reduced to 2.44 mg/L,that decreased by 93.84%.It greatly reduced the content of BAs of rice soaking water by the Lactobacillus artificial inoculated technology that designed according to the analysis of microbial community structure of rice socking water.This study provides a new idea and method for the control of the accumulation of BAs in huangjiu brewing.

关 键 词：黄酒 浸米水 乳杆菌 生物胺 应用 

分 类 号：TS262.4[轻工技术与工程—发酵工程]