甜瓣子中生物胺产生菌株和降解菌株的筛选  

Screening of Biogenic Amines Producing and Degrading Strains in Broad Bean Past-meju

作　　者：李恒 王泽亮 邓维琴 范智义 李雄波 王钰潞 李洁芝 张其圣 Li Heng;Wang Zeliang;Deng Weiqin;Fan Zhiyi;Li Xiongbo;Wang Yulu;Li Jiezhi;Zhang Qisheng(Sichuan Academy of Food and Fermentation Industries Co.,Ltd.,Chengdu 611130;Sichuan Dongpo Chinese Paocai Industrial Technology Research Institute,Meishan 620030,Sichuan;Jiangnan University,Wuxi 214000,Jiangsu)

机构地区：[1]四川省食品发酵工业研究设计院有限公司,成都611130 [2]四川东坡中国泡菜产业技术研究院,四川眉山620030 [3]江南大学,江苏无锡214000

出　　处：《中国食品学报》2022年第10期190-198,共9页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家重点研发计划项目(2016YFD0400505);四川省重点研发项目(2020YFN0041)。

摘　　要：甜瓣子发酵是豆瓣酱生产的重要阶段,低盐发酵甜瓣子中生物胺含量极易超标。采用生物胺显色培养基,以生物胺为唯一氮源的培养基(BAs)进行筛选,采用高效液相色谱法定量分析和荧光检测定性分析方法测定生物胺含量,并通过16S rDNA、18S rDNA和ITS测序鉴定菌株。结果表明,甜瓣子中产胺菌株多为芽孢杆菌属、肠杆菌属、短杆菌属,少数小孢根霉等也产生物胺,其中枯草芽孢杆菌B11在9%和12%盐度下发酵16 d,分别产苯乙胺233.9,546.5 mg/kg。降胺菌株以美极梅奇酵母属、片球菌属、乳杆菌属为主,其中香肠乳杆菌F003在6%盐度发酵的甜瓣子中发酵16 d,可完全降解100 mg/L的苯乙胺,对100 mg/L的组胺、酪胺和精胺的降解率分别达57.61%,25.52%和45.99%。F003回接至6%的甜瓣子,发酵得到的甜瓣子酯香味浓,无刺激性气味,甜瓣子品质好。在发酵甜瓣子体系中,枯草芽孢杆菌是产生物胺的主要菌种。本研究筛选到1株高效降解生物胺的香肠乳杆菌F003,可为甜瓣子发酵体系中生物胺的控制提供菌株支持。Broad bean past-meju fermentation is an important stage in the production of Pixian broad bean paste.There is risk of high content biogenic amines in broad bean paste-meju,especially in low salt paste.Biological amine chromogenic medium and biogenic amine medium(BAs)were used to culture and screen biological amine producing strains.HPLC and qualitative analysis of fluorescence detection were used to analysis biological amine content.The amine producing and amine reducing strains in different salinities of broad bean past-meju were screened and identified by 16S rDNA,18S rDNA and ITS sequencing.The results showed that most of the amine producing strains were Bacillus,Enterobacter,Brevibacterium,and Rhizopus.Bacillus subtilis B11 can produce 233.9 mg/kg and 546.5 mg/kg of phenylethylamine in 9%and 12%salinity's meju.While the major amine reducing strains were Metschnikowia,Pediococcus and Lactobacillus.Lactobacillus farciminis F003 had strong growth ability in meju fermented with 6%salinity.100 mg/L phenethylamine was degraded totally by F003 in 6%meju fermented 16 d,and while the degrading rates of 100 mg/L histamine,tyramine and spermine were 57.61%,25.52%and 45.99%,respectively.The bioamine-degrading Lactobacillus farciminis F003 strain was re-inoculation to meju fermented system with 6%salinity,the flavor of ester was strong with no pungent smell.Bacillus subtilis was the main biogenic amines producing strain in the broad bean paste-meju fermentation system.An efficient bioamine-degrading strain Lactobacillus farciminis F003 was screened,it can reduce the biogenic amines content in 6%meju effectively.This study provides a strain support for biogenic amines control in broad bean paste-meju fermentation system.

关 键 词：甜瓣子 生物胺 产生物胺 降解生物胺 菌株 

分 类 号：TS264.24[轻工技术与工程—发酵工程]