食品与发酵工业 >

2019 , Vol. 45 >Issue 21: 86 - 92

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.021627

研究报告

四川工业泡豇豆主要生物胺的形成及降解分析

  • 唐小曼 ,
  • 唐垚 ,
  • 张其圣 ,
  • 汪冬冬 ,
  • 陈功 ,
  • 李恒 ,
  • 明建英 ,
  • 余文华 ,
  • 刘清斌
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  • 1 (四川理工学院,四川 自贡,643000)
    2 (四川东坡中国泡菜产业技术研究院,四川 眉山,620000)
    3 (四川省食品发酵工业研究设计院,四川 成都,611130)
硕士研究生(唐垚工程师为通讯作者,E-mail:418283521@qq.com)。

收稿日期: 2019-07-10

  网络出版日期: 2019-11-15

基金资助

四川省转移支付项目(2017NZYZF0098);四川省转移支付项目(2017NZYZF0099)

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Formation and degradation analysis of main biogenic amines in Sichuanindustrial pickled cowpea

  • TANG Xiaoman ,
  • TANG Yao ,
  • ZHANG Qisheng ,
  • WANG Dongdong ,
  • CHEN Gong ,
  • LI Heng ,
  • MING Jianying ,
  • YU Wenhua ,
  • LIU Qingbin
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  • 1 (Sichuan University of Science & Engineering, Zigong 643000,China)
    2 (Sichuan Dongpo Chinese Paocai Industrial Technology Research Institute, Meishan 620000,China)
    3 (Sichuan Academy of Food and Fermentation Industries,Chendu 643000,China)

Received date: 2019-07-10

  Online published: 2019-11-15

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摘要

为了探究四川工业泡豇豆中主要生物胺的代谢路径与微生物和酶的关系,以四川工业泡豇豆为对象,测定其生物胺和氨基酸的含量,采用Illumina HiSeq 4000 平台对其进行宏基因组测序,并在NR和KEGG数据库上进行注释。结果表明:样本中的主要生物胺为尸胺、腐胺、组胺和酪胺,相对丰度＞0.5%的微生物物种主要与腐胺形成和降解、尸胺降解、酪胺降解有关,具有主要生物胺形成及降解能力的物种相对丰度为51.05%,以乳酸菌、酵母菌和芽孢菌为主。如Sugiyamaella lignohabitans和白地霉(Geotrichum candidum)等微生物同时含有腐胺形成及降解的酶,且可参与不同生物胺的形成和降解的不同代谢途径。该研究对泡豇豆体系4种主要生物胺形成和降解与微生物及酶的关系做了阐述,为泡菜工业实际应用提供数据支撑,为生物胺调控奠定理论基础。

关键词： 泡豇豆; 生物胺; 宏基因组学; 微生物; 酶

本文引用格式

唐小曼 , 唐垚 , 张其圣 , 汪冬冬 , 陈功 , 李恒 , 明建英 , 余文华 , 刘清斌 . 四川工业泡豇豆主要生物胺的形成及降解分析[J]. 食品与发酵工业, 2019 , 45(21) : 86 -92 . DOI: 10.13995/j.cnki.11-1802/ts.021627

Abstract

This study aimed to explore the relationship between the metabolic pathway of major biogenic amines in Sichuan industrial pickled cowpea and microorganisms and enzymes. The content of biogenic amines and amino acids in Sichuan industrial pickled cowpea was determined, and the metagenomics were sequenced on the Illumina HiSeq 4000 platform and annotated on the NR and KEGG databases. The results showed that the main biogenic amines in the sample were cadaverine, putrescine, histamine and tyramine. The relative abundance (>0.5%) of microbial species was mainly related to the formation and degradation of putrescine, cadaverine and tyramine. The species of bioamine formation and degradation capacity were as high as 51.05%, mainly lactic acid bacteria, yeast and spores. Microorganisms such as Sugiyamaella lignohabitans and Geotrichum candidum contained enzymes both for the formation and degradation of putrescine, and can participate in different metabolic pathways for the formation and degradation of different biogenic amines. This research comprehensively expounds the relationship between the formation and degradation of four major biogenic amines and the microbes and enzymes in the pickled cowpea system, which can lay foundation for the practical application of kimchi industry to provide data supporting and control of biogenic amines.

Key words： pickled cowpea; biogenic amine; metagenomics; microorganism; enzyme

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