发酵食品中生物胺的过量积累可能带来健康风险,而微生物降解是减少其积累的有效策略。该研究以解淀粉芽孢杆菌(Bacillus amyloliquefaciens)LS1-002-014为对象,通过整合生长特性分析、高效液相色谱及全基因组测序技术体系,系统解析其生物胺降解特性及分子机制。结果表明,该菌株对亚精胺的降解效率显著高于其他生物胺(P<0.01),在37 ℃下达到最佳降解率(35.91±2.09)%。在环境胁迫实验中,菌株在NaCl溶液质量分数2.5%~7.5%仍保持稳定生物胺降解活性,且亚硝酸盐的添加(50~300 mg/L)对亚精胺降解率的影响较小,稳定在(22.26±1.71)%。全基因组分析表明,该菌株由4 214 996 bp环状染色体(GC含量46.12%)和7 410 bp的质粒构成,并携带speA(精氨酸脱羧酶)、speB(胍丁胺酶)、speG(乙酰转移酶)、speE(亚精胺合成酶)等关键亚精胺代谢基因簇。综上所述,菌株LS1-002-014具备高效的亚精胺降解能力及较强的环境适应性,该研究为发酵食品生物胺精准控制提供了理论依据和候选功能菌株。
Excessive accumulation of biogenic amines in fermented foods may pose health risks, and microbial degradation is an effective strategy to reduce their accumulation.In this study, Bacillus amyloliquefaciens LS1-002-014 was taken as the research object.Through the integration of growth characteristic analysis, high-performance liquid chromatography, and whole-genome sequencing technology systems, the biogenic amine degradation characteristics and molecular mechanisms of this strain were systematically analyzed.The results showed that the degradation efficiency of this strain for spermidine was significantly higher than that of other biogenic amines (P<0.01), and the optimal degradation rate (35.91±2.09)% was achieved at 37 ℃.In the environmental stress experiment, the strain still maintained stable biogenic amine degradation activity in the range of 2.5%-7.5% NaCl mass fraction.However, the addition of nitrite (50-300 mg/L) had little effect on the degradation rate of spermidine, which was stable at (22.26±1.71)%.Whole-genome analysis showed that this strain was composed of a circular chromosome of 4 214 996 bp (with a GC content of 46.12%) and a plasmid of 7 410 bp, and carried key spermine metabolism gene clusters, such as speA (arginine decarboxylase), speB (agmatinase), speG (spermidine N-acetyltransferase), and speE (spermidine synthase).In conclusion, strain LS1-002-014 has high-efficiency spermidine degradation ability and strong environmental adaptability.This study provides a theoretical basis and candidate functional strains for the precise control of biogenic amines in fermented foods.
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