食品与发酵工业 >

2025 , Vol. 51 >Issue 20: 53 - 60

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.042259

研究报告

高酪氨酸转化率微生物菌株的选育及其在豆瓣酱中的应用

  • 顾念雯 ,
  • 陈华婷 ,
  • 刘春凤 ,
  • 钮成拓 ,
  • 李崎
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  • 1(江南大学 生物工程学院,工业生物技术教育部重点实验室,江苏 无锡,214122)
    2(江南大学 生物工程学院,江苏 无锡,214122)
第一作者:硕士研究生(李崎教授为通信作者,E-mail:liqi@jiangnan.edu.cn)

收稿日期: 2025-01-25

  修回日期: 2025-03-25

  网络出版日期: 2025-10-27

基金资助

国家自然科学基金面上项目(32272282,32472294)

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Screening of microbial strains with strong tyrosine conversion ability and its application in broad bean paste

  • GU Nianwen ,
  • CHEN Huating ,
  • LIU Chunfeng ,
  • NIU Chengtuo ,
  • LI Qi
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  • 1(Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China)
    2(School of Biotechnology, Jiangnan University, Wuxi 214122, China)

Received date: 2025-01-25

  Revised date: 2025-03-25

  Online published: 2025-10-27

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摘要

酪氨酸是豆瓣酱和黄豆酱中白点物质的主要组成部分,降低酱醅中的酪氨酸含量可以显著降低白点的形成概率。该文旨在获得具有较强转化酪氨酸能力的微生物菌株,并在豆瓣酱发酵中进行应用。从豆瓣酱酱醅和白酒酒醅中筛选获得4株具有酪氨酸转化能力的菌株,将1株具有一定耐盐性的枯草芽孢杆菌R1作为诱变出发菌株,通过常压室温等离子体诱变技术结合两级筛选,获得4株酪氨酸转化能力提升的突变菌株,其中编号R1-14菌株在8 g/L盐度下的酪氨酸转化率达到33.0%,传代50次具有良好的遗传稳定性。通过实时荧光定量PCR (quantitative real-time PCR, qRT-PCR)技术,发现该菌株可以同时利用冬氨酸转氨酶(aspartate aminotransferase,AST)和多酚氧化酶(polyphenol oxidase,PPO)转化酪氨酸,其中AST占主导地位。将该菌株应用于豆瓣酱发酵发现能使酱醅中的酪氨酸含量减少45.7%,显著优于出发菌株,对于预防白点的产生具有潜在的应用价值。

关键词： 酪氨酸; 枯草芽孢杆菌; 常压室温等离子体; 豆瓣酱; 白点物质

本文引用格式

顾念雯 , 陈华婷 , 刘春凤 , 钮成拓 , 李崎 . 高酪氨酸转化率微生物菌株的选育及其在豆瓣酱中的应用[J]. 食品与发酵工业, 2025 , 51(20) : 53 -60 . DOI: 10.13995/j.cnki.11-1802/ts.042259

Abstract

Tyrosine is the main component of white spots in broad bean paste and soybean paste.Reducing the tyrosine content in mash can significantly reduce the probability of white spot formation.This study aimed to obtain microbial strains with strong tyrosine conversion ability and to apply in broad bean paste fermentation.Four microbial strains with potential tyrosine conversion ability were screened from broad bean paste mash and Baijiu mash and their salinity tolerance ability was tested.Bacillus subtilis R1 with relatively good salt tolerance was used as starting strain.Atmospheric pressure room temperature plasma technique was used for mutagenesis.After two-round screening, four mutant strains with enhanced tyrosine conversion ability were obtained, among which the tyrosine conversion rate of strain number R1-14 reached 33.0% under 8 g/L salinity.By microbial pass-on assay, B.subtilis R1-14 strain showed good genetic stability.Through quantitative real-time PCR (qRT-PCR) analysis, the conversion of tyrosine by B.subtilis R1-14 was achieved through both aspartate aminotransferase (AST) and polyphenol oxidase (PPO), which AST enzyme played more important role.Finally, B.subtilis R1-14 strain was applied in broad bean paste fermentation.Results showed that the application of mutant strain R1-14 could significantly reduce the tyrosine concentration in mash by 45.7%, which was better than starting strain.The above results showed that the mutant B.subtilis R1-14 strain had a good tyrosine conversion rate and could significantly reduce the tyrosine content in broad bean paste, which had potential application value for preventing the occurrence of white spots.

Key words： tyrosine; Bacillus subtilis; atmospheric and room temperature plasma; broad bean paste; white spot substance

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