Food and Fermentation Industries >

2011 , Vol. 37 >Issue 08: 47 - 50

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2011.08.026

Food and Fermentation Industries

Isolation,Identification and Biogenic Amines-producing Ability of Lactic Acid Bacteria from The Fermentation Broth of Chinese Rice Wine

  • Zhou Han-ling ,
  • Du Li-ping ,
  • Meng Zhen ,
  • Zhong Qi-ding ,
  • Xiong Zheng-he ,
  • Zou Hui-jun ,
  • Xiao Dong-guang
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Online published: 2011-08-25

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Abstract

Six strains of lactic acid bacteria were obtained from the fermentation broth of Chinese rice wine.By using methods of physiological-biochemical and 16S rDNA tests,strains R1,R4,R5,R8 and R20 were identified as Lactobacillus rossiae,and strain R2 was identified as Lactobacillus casei.The ability of producing biogenic amines by these strains was evaluated by MRS plates and showed that only strain R1 could produce biogenic amines.HPLC confirmed that strain R1 could produce 598.61mg/L putrescine,and the others could not produce biogenic amines.The consistency of the results indicated that MRS plates analysis could be used as an effective,simple and economical method to evaluate the lactic acid bacteria's ability of producing biogenic amines.

Key words： Chinese rice wine; biogenic amines; putrescine; lactic acid bacteria; L-ornithine

Cite this article

Zhou Han-ling , Du Li-ping , Meng Zhen , Zhong Qi-ding , Xiong Zheng-he , Zou Hui-jun , Xiao Dong-guang . Isolation,Identification and Biogenic Amines-producing Ability of Lactic Acid Bacteria from The Fermentation Broth of Chinese Rice Wine[J]. Food and Fermentation Industries, 2011 , 37(08) : 47 -50 . DOI: 10.13995/j.cnki.11-1802/ts.2011.08.026

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