干酪乳杆菌(Lactobacillus casei)FV006对发酵食品中生物胺的降解性能  

Degradation Performance of Biogenic Amines in Fermented Food by Lactobacillus casei FV006

作　　者：王雪郦[1,2] 雷超 申开卫 程艳薇 刘雪婷 李珍 俞露 WANG Xueli;LEI Chao;SHEN Kaiwei;CHENG Yanwei;LIU Xueting;LI Zhen;YU Lu(Province Key Laboratory of Fermentation Engineering and Biological Pharmacy,Guizhou University,Guiyang 550025,China;College of Liquor and Food Engineering,Guizhou University,Guiyang 550025,China;Department of Food and Medicine,Guizhou Agricultural Vocational College,Guiyang 551400,China;Zhenyuan Lishi Food Co.,Ltd.,Qiandongnan Miao and Dong Autonomous Prefecture 557700,China)

机构地区：[1]贵州大学贵州省发酵工程与生物制药重点实验室,贵州贵阳550025 [2]贵州大学酿酒与食品工程学院,贵州贵阳550025 [3]贵州农业职业学院食品与药品系,贵州贵阳551400 [4]镇远县李氏食品有限责任公司,贵州黔东南苗族侗族自治州557700

出　　处：《食品工业科技》2023年第14期137-144,共8页Science and Technology of Food Industry

基　　金：贵州省科技支撑项目(黔科合支撑[2020]1Y154);贵州省科技支撑项目(黔科合支撑[2020]1Y116);贵州省科技支撑项目(黔科合支撑[2021]一般273);贵州省科技支撑项目(黔科合支撑[2021]一般121);贵州省科技支撑项目(黔科合支撑[2022]一般148)。

摘　　要：为验证干酪乳杆菌(Lactobacillus casei)对生物胺的降解性能及潜在应用价值。本研究利用高效液相色谱法,探究该菌在液态培养条件下的降胺性能和应用于贵州6种市售发酵食品中的降胺效果。结果表明,在液态培养试验中该菌对组胺、亚精胺、苯乙胺、腐胺、尸胺、酪胺和色胺的降胺率分别为9.44%、23.39%、16.27%、13.68%、19.14%、18.16%和12.45%。此外,研究发现该菌对道菜中色胺的降胺率为56.68%;对豆瓣酱中尸胺、组胺和亚精胺的降胺率分别为68.06%、74.52%和85.82%;对酱油中色胺和尸胺的降胺率为66.75%%、81.53%;对泡菜中色胺的降胺率为45.74%;对鱼罐头中色胺、尸胺、组胺和亚精胺的降胺率分别为55.66%、63.92%、45.96%、52.62%;对香肠中色胺、组胺和亚精胺的降胺率分别为71.15%、56.26%、75.54%。研究还发现该菌既具有产生物胺的能力,也具有降解生物胺的能力,且对不同食品中同一种生物胺的降解具有差异性。本研究为干酪乳杆菌(Lactobacillus casei)在低胺发酵食品中的应用提供理论依据。This study aimed to verify the biogenic amines degradation performance and potential application value of Lactobacillus casei on biogenic amines.In this study,high performance liquid chromatography(HPLC)was used to study the biogenic amines degradation performance of this strain under liquid culture conditions and its biogenic amines degradation effect in 6 kinds of commercially available fermented foods in Guizhou.The results showed that in the liquid culture experiment,the biogenic amines degradation rates of this strain to histamine,spermidine,phenylethylamine,putrescine,cadaverine,tyramine,and tryptamine was 9.44%,23.39%,16.27%,13.68%,19.14%,18.16%,and 12.45%,respectively.In addition,it was found that its degradation rates of tryptamine in Zhenyuan Daocai was 56.68%,the degradation rates of cadaverine,histamine and spermidine in bean paste were 68.06%,74.52%and 85.82%,the degradation rates of tryptamine and cadaverine in soy sauce were 66.75%and 81.53%,the degradation rates of tryptamine in paocai was 45.74%,the degradation rates of tryptamine,cadaverine,histamine and spermidine in canned fish were 55.66%,63.92%,45.96%and 52.62%,the degradation rates of tryptamine,histamine and spermidine in sausage were 71.15%,56.26%and 75.54%,respectively.The study also found that this strain had the ability to produce and degrade biogenic amines,and the degradation of the same biogenic amine in different foods was different.This study would provide a theoretical basis for the application of Lactobacillus casei in low-amine fermented food.

关 键 词：干酪乳杆菌(Lactobacillus casei) 发酵食品 生物胺 降胺率 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]