食品与发酵工业 >

2022 , Vol. 48 >Issue 7: 126 - 133

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.028071

研究报告

贵州镇远道菜中生物胺降解菌的筛选及鉴定

  • 徐智虎 ,
  • 王雪郦 ,
  • 刘雪婷 ,
  • 邱树毅 ,
  • 周少奇
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  • 1(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(贵州大学 生命科学学院,贵州 贵阳,550025)
    4(贵州大学 资源与环境工程学院,贵州 贵阳,550025)
:硕士研究生(王雪郦高级实验师为通信作者,E-mail:xlwang2@gzu.edu.cn)

收稿日期: 2021-05-16

  修回日期: 2021-08-03

  网络出版日期: 2022-04-27

基金资助

贵州省科技支撑项目(黔科合支撑[2020]1Y154,[2020]1Y116);贵州省科技支撑项目(黔科合支撑[2021]一般273,[2021]一般121);科技平台及人才团队计划项目(黔科合平台人才[2018]5251);贵州省发酵工程与白酒酿造人才基地平台建设项目(黔人颁发[2018]3号)

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Screening and identification of biogenic amine-degrading bacteria from Zhenyuan Daocai in Guizhou

  • XU Zhihu ,
  • WANG Xueli ,
  • LIU Xueting ,
  • QIU Shuyi ,
  • ZHOU Shaoqi
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  • 1(Province Key Laboratory of Fermentation Engineering and Biological Pharmacy,Guizhou University,Guiyang 550025,China)
    2(College of Liquor and Food Engineering,Guizhou University,Guiyang 550025,China)
    3(College of Life Science,Guizhou University,Guiyang 550025,China)
    4(Guizhou Academy of Sciences,Guiyang 550025,China)

Received date: 2021-05-16

  Revised date: 2021-08-03

  Online published: 2022-04-27

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摘要

为保障传统镇远道菜的食品安全,从不同发酵阶段的道菜中分离筛选生物胺降解菌。鉴于产胺菌对传统发酵食品风味和品质的贡献,采用双层显色平板培养技术从样品中分离出32株具有产生物胺性能的菌株,再以不同种类的生物胺作为外源氮源利用高效液相色谱法分析各菌株的生物胺降解率,从中筛选出具有较高生物胺降解性能的菌株LS1-002-014、FJ5-002-005和 LS1-003-016。经形态学、生理生化和分子生物学鉴定该3株生物胺降解菌分别为解淀粉芽胞杆菌(Bacillus amyloliquefaciens)、枯草芽胞杆菌(Bacillus subtilis)、枯草芽胞杆菌(B.subtilis)。研究发现菌株LS1-002-014和LS1-003-016对亚精胺具有较显著的降解效果,降解率依次为43.95%、34.41%,而菌株FJ5-002-005对酪胺的降解率高达59.40%。此外,研究还发现所筛菌株对生物胺的降解具有特异性,生物胺的降解与菌株本身有关,与其属无关,研究结果为传统镇远道菜的质量安全提供了新思路和新方案。

关键词： 道菜; 传统发酵; 生物胺降解菌; 芽胞杆菌; 高效液相色谱

本文引用格式

徐智虎 , 王雪郦 , 刘雪婷 , 邱树毅 , 周少奇 . 贵州镇远道菜中生物胺降解菌的筛选及鉴定[J]. 食品与发酵工业, 2022 , 48(7) : 126 -133 . DOI: 10.13995/j.cnki.11-1802/ts.028071

Abstract

To ensure the food safety of traditional Zhenyuan Daocai (traditional pickle in Guizhou province), biogenic amine-degrading bacteria were isolated and screened at different stages of fermentation. To explore the contributions of amine-producing bacteria to the flavor and quality of traditional fermented foods, a double-layer color-developing plate culture technology was used to isolate 32 strains that produced biogenic amines. Then, different types of biogenic amines were used as exogenous nitrogen sources in high performance liquid chromatography analysis of the degradation rates of the biogenic amines by each strain. The screening identified strains LS1-002-014, FJ5-002-005, and LS1-003-016, which displayed relatively higher biogenic amine degradation performance. Morphology, physiology, biochemistry, and molecular biology analyses identified the three strains of biogenic amine-degrading bacteria as Bacillus amyloliquefaciens, Bacillus subtilis, and Bacillus subtilis. The strain LS1-002-014 and LS1-003-016 had a significant degradation effect on spermidine, with a degradation rate of 43.95% and 34.41%, respectively. The strain FJ5-002-005 degraded tyramine with a degradation rate of 59.40%. In addition, the new isolated strain specifically degraded biogenic amines. The degradation of biogenic amines was related to strain not genus. The results provide a new idea for the determination of the quality of traditional Zhenyuan Daocai.

Key words： Daocai; traditional fermentation; biogenic amine-degrading bacteria; Bacillus; high performance liquid chromatography

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