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食品与发酵工业  2020, Vol. 46 Issue (9): 64-72    DOI: 10.13995/j.cnki.11-1802/ts.023496
  ·研究报告· 本期目录 | 过刊浏览 | 高级检索 |
豆瓣酱生物胺降解菌株的筛选、鉴定及其降解特性研究
赵佳迪1,2,3, 单万祥1,3, 钮成拓1,2,3, 闵世豪1,2,3, 郑飞云1,2,3, 刘春凤1,2,3, 王金晶1,2,3, 李崎1,2,3*
1(工业生物技术教育部重点实验室(江南大学),江苏 无锡,214122)
2(江南大学,酿酒科学与工程研究室,江苏 无锡,214122)
3(江南大学 生物工程学院,江苏 无锡,214122)
Screening, identification and biogenic amines-degrading bacteriafrom Doubanjiang
ZHAO Jiadi1,2,3, SHAN Wanxiang1,3, NIU Chengtuo1,2,3, MIN Shihao1,2,3, ZHENG Feiyun1,2,3, LIU Chunfeng1,2,3, WANG Jinjing1,2,3, LI Qi1,2,3*
1(Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China)
2(Lab of Brewing Science and Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China)
3(School of Biotechnology, Jiangnan University, Wuxi 214122, China)
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摘要 为保障传统发酵食品的质量安全,从豆瓣酱样品中筛选生物胺降解菌株,并研究其在不同盐浓度、温度、pH下对组胺和酪胺(毒性最强的2种生物胺)的降解特性,以便于更好地应用于传统发酵食品。通过研究菌株在磷酸盐缓冲液和在发酵液中对生物胺的降解率以及在发酵液中产生生物胺的能力,最终筛选得到1株具有较强生物胺降解能力的乳酸片球菌(Pediococcus acidilactici)M-28。对该菌株在不同条件下降解组胺和酪胺的能力进行分析,发现P. acidilactici M-28在盐质量浓度为0~90 g/L时对组胺和酪胺均具有较高的降解率,最高降解率分别达到89.02% 和31.49%;该菌株降解生物胺的最适温度为30 ℃,在该条件下对组胺和酪胺降解率分别为65.51%和28.06%;最适pH值为6,在该条件下对组胺和酪胺的降解率分别为62.73%和23.78%。
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赵佳迪
单万祥
钮成拓
闵世豪
郑飞云
刘春凤
王金晶
李崎
关键词:  生物胺  豆瓣酱  降解菌株筛选  乳酸片球菌  降解特性    
Abstract: This study aims to screen and identify biogenic amines-degrading strains. the bacterial isolates having biogenic amines degradation were isolated from Doubanjiang (broad bean paste) samples. One isolate, identified as Pediococcus acidilactici M-28, displayed the remarkable biogenic amines-degrading ability. It degraded histamine and tyramine at the salinity of 0-9% with the highest degrading percentage could reach 89.02% and 31.49%, respectively. At the temperature optimal (30 ℃) it degraded 65.51% of histamine and 28.06% of tyramine, while at the optimal pH (pH 6) it did 62.73% histamine and 23.78% tyramine.
Key words:  biogenic amine    Doubanjiang (broad bean paste)    degrading strains screening    Pediococcus acidilactici    degrading characteristics
收稿日期:  2020-02-03                出版日期:  2020-05-15      发布日期:  2020-06-11      期的出版日期:  2020-05-15
基金资助: 国家重点研发计划食品专项子课题(2018YFD0400403);国家自然科学基金(31901626, 31571942, & 31601558);高等学校学科创新引智计划(111-2-06);江南大学基本科研计划青年基金(JUSRP11841)
作者简介:  硕士研究生(李崎教授为通讯作者,E-mail:liqi@jiangnan.edu.cn)
引用本文:    
赵佳迪,单万祥,钮成拓,等. 豆瓣酱生物胺降解菌株的筛选、鉴定及其降解特性研究[J]. 食品与发酵工业, 2020, 46(9): 64-72.
ZHAO Jiadi,SHAN Wanxiang,NIU Chengtuo,et al. Screening, identification and biogenic amines-degrading bacteriafrom Doubanjiang[J]. Food and Fermentation Industries, 2020, 46(9): 64-72.
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http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.023496  或          http://sf1970.cnif.cn/CN/Y2020/V46/I9/64
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