食品与发酵工业 >

2025 , Vol. 51 >Issue 21: 176 - 181

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.042253

研究报告

乳酸菌混菌发酵中的生物胺形成及添加西洋参提取液的影响

  • 罗玉桥 ,
  • 吴正云 ,
  • 黄华见 ,
  • 张文学
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  • (四川大学 轻工科学与工程学院,四川 成都,610065)
第一作者：硕士研究生(吴正云副教授为通信作者,E-mail:wuzhengyun@scu.edu.cn)

收稿日期: 2025-01-24

  修回日期: 2025-03-26

  网络出版日期: 2025-11-21

基金资助

国家重点研发计划项目(2018YFE0127400)

收起

Biogenic amine formation in mixed lactic acid bacteria fermentation and the effect of adding American ginseng extract

  • LUO Yuqiao ,
  • WU Zhengyun ,
  • HUANG Huajian ,
  • ZHANG Wenxue
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  • (College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China)

Received date: 2025-01-24

  Revised date: 2025-03-26

  Online published: 2025-11-21

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摘要

为探究乳酸菌混菌发酵中的生物胺形成规律,采用产生物胺乳酸菌Lactobacillus brevis A1-8(产胺菌Ⅰ)和L.brevis B2(产胺菌Ⅱ)分别与不产生物胺乳酸菌Lactiplantibacillus plantarum-6构成混菌体系Ⅰ和Ⅱ,并探讨了添加西洋参提取液控制混菌体系生物胺水平的可能性。结果显示,混菌体系Ⅰ中不同比例混菌发酵组之间生物胺水平差异不大;混菌体系Ⅱ中生物胺含量随着不产胺菌接种比例的增大而降低,主要是由于产胺菌Ⅱ生长速度慢、竞争力较弱。添加西洋参提取液,对两种混菌体系发酵中的pH和总酸,以及混菌体系Ⅰ中乳酸菌总数及产胺乳酸菌无明显影响;混菌体系Ⅱ中乳酸菌总数及产胺乳酸菌数量略有降低;混菌体系Ⅰ和Ⅱ的生物胺水平均分别降低10%~20%和20%~30%。酶反应试验结果显示,西洋参提取液对酪氨酸脱羧酶和鸟氨酸脱羧酶活性分别降低27%和58%。该研究可为乳酸菌主导的发酵过程中的生物胺控制提供参考。

关键词： 乳酸菌; 混菌发酵; 生物胺; 西洋参; 氨基酸脱羧酶

本文引用格式

罗玉桥 , 吴正云 , 黄华见 , 张文学 . 乳酸菌混菌发酵中的生物胺形成及添加西洋参提取液的影响[J]. 食品与发酵工业, 2025 , 51(21) : 176 -181 . DOI: 10.13995/j.cnki.11-1802/ts.042253

Abstract

To explore biogenic amine (BA) formation in mixed lactic acid bacteria (LAB) fermentation, Lactobacillus brevis A1-8 (BA-producing LAB I) and L.brevis B2 (BA-producing LAB II) were mixed with Lactiplantibacillus plantarum-6 (non-BA-producing LAB) to form mixed LAB system I and II, respectively, and the possibility of adding American ginseng extract to control BA level of mixed LAB system was discussed.The results showed that, for mixed LAB system I, there was no significant difference in BA level among the groups with different proportions of BA-producing and non-BA-producing LAB;For mixed LAB system II, BA content decreased with the increase of inoculation ratio of non-BA-producing LAB, mainly due to the slow growth rate and weak competitiveness of BA-producing LAB II.With the addition of American ginseng extract, the pH value and the total acid contents of the two mixed LAB fermentation systems, the total number of LAB and the number of BA-producing LAB in the mixed LAB system I were not affected significantly;While the total number of LAB and the number of BA-producing LAB in mixed LAB system II decreased slightly;The BA level in mixed LBA systems I and II were reduced by 10%-20% and 20%-30%, respectively.Enzyme reaction tests revealed that the activity of tyrosine decarboxylase and ornithine decarboxylase decreased by 27% and 58%, respectively, by adding American ginseng extract.This study could provide a reference for the control of BA in fermentation processes dominated by LAB.

Key words： lactic acid bacteria; mixed bacteria fermentation; biogenic amine; American ginseng; amino acid decarboxylase

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