氨基甲酸乙酯降解菌株的分离鉴定及其在白酒中的应用  

Isolation and Identification of Strains Degrading Ethyl Carbamate and Its Applicationin Chinese Liquor

作　　者：董乃慧 薛思宇 董亮 陈映羲 黄治国 张素芳 Dong Naihui;Xue Siyu;Dong Liang;Chen Yingxi;Huang Zhiguo;Zhang Sufang(National Engineering Research Center of Seafood,School of Food,Dalian Polytechnic University,Dalian 116034,Liaoning;Liquor-making Biotechnology and Application Key Laboratory of Sichuan Province,Sichuan University of Science&Engineering,Yibin 644000,Sichuan)

机构地区：[1]大连工业大学食品学院国家海洋食品工程技术研究中心,辽宁大连116034 [2]四川轻化工大学酿酒生物技术及应用四川省重点实验室,四川宜宾644000

出　　处：《中国食品学报》2023年第7期410-422,共13页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金项目(32072185)。

摘　　要：氨基甲酸乙酯(EC)是发酵食品和酒精饮料在生产和贮藏过程中形成的有害代谢产物,具有遗传毒性和较强的致癌性。发酵食品中EC含量的控制是食品安全研究领域的重点议题。本研究以醋醅、酒糟为研究对象,以EC为唯一碳源,从醋醅、酒糟中分离具有EC降解能力的菌株,共获得48株EC降解菌株,经鉴定为14个种属,包括乙醇假丝酵母、大仁红酵母、戴尔福特菌、耐久肠球菌、芽胞杆菌、屎肠球菌等。将分离获得的纺缍形赖氨酸芽孢杆菌和乙醇假丝酵母包埋固定后,分别应用于白酒中EC的去除,结果表明,两个处理组白酒中EC浓度在12 h由230.37μg/L降至78.12μg/L(纺缍形赖氨酸芽孢杆菌)和86.97μg/L(乙醇假丝酵母),EC降解率分别为66.09%和62.25%。本研究结果可为挖掘耐酸、耐乙醇的氨基甲酸乙酯降解菌株提供参考。Ethyl Carbamate(EC)is a genotoxic and highly carcinogenic metabolite produced during the fermentation and storage of fermented foods and alcoholic beverages.Therefore,the control of EC content in fermented foods is an essential topic in the field of food safety research.In this study,strains degrading ethyl carbamate in vinegar brewing mass and fermented grains of Baijiu were isolated using EC as the sole carbon source.Forty-eight ethyl carbamate degrading strains were obtained,which were identified as 14 different genera,including Candidaethanolis,Rhodium magnolia,Delftia sp.,Enterococcus durans,Bacillus sq.and Enterococcus faecium,etc.The isolated Lysinibacillus fusiformis and Candida ethanolica were embedded and applied to remove EC from Chinese liquor after embedding and fixation.Strikingly,the concentration of EC in liquor decreased significantly.The results showed that the EC concentration in Chinese liquor decreased from 230.37μg/L to 78.12μg/L(L.fusiformis)and 86.97μg/L(C.ethanolica)in both treatment groups at 12 h,with EC degradation rates of 66.09%and 62.25%,respectively.The results of this study can provide a reference for the excavation of acid-tolerant,ethanol-tolerant,ethyl carbamate hydrolase producing strains.

关 键 词：氨基甲酸乙酯 醋醅 酒糟 降解菌株 白酒 

分 类 号：TS201.3[轻工技术与工程—食品科学] TS262.3[轻工技术与工程—食品科学与工程]