Food and Fermentation Industries >

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

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

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

  • XU Zhihu ,
  • WANG Xueli ,
  • LIU Xueting ,
  • QIU Shuyi ,
  • ZHOU Shaoqi
Expand
  • 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

Fold

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

Cite this article

XU Zhihu , WANG Xueli , LIU Xueting , QIU Shuyi , ZHOU Shaoqi . Screening and identification of biogenic amine-degrading bacteria from Zhenyuan Daocai in Guizhou[J]. Food and Fermentation Industries, 2022 , 48(7) : 126 -133 . DOI: 10.13995/j.cnki.11-1802/ts.028071

References

[1] 何丝汀,王力,任艳玲.镇远陈年道菜的制作工艺及乳酸菌的分离与鉴定[J].现代食品,2020(11):164-166.
HE S T,WANG L,REN Y L.Study on producing process,isolation and identification of lactic acid bacteria in Zhenyuan Daocai[J].Modern Food,2020(11):164-166.
[2] PAPAGEORGIOU M,LAMBROPOULOU D,MORRISON C,et al.Literature update of analytical methods for biogenic amines determination in food and beverages[J].TrAC Trends in Analytical Chemistry,2018,98:128-142.
[3] LIU W L,ZHANG L W,SHI J,et al.Assessment of the safety and applications of bacteriocinogenic Enterococcus faecium Y31 as an adjunct culture in North-eastern Chinese traditional fermentation Paocai[J].Food Control,2015,50:637-644.
[4] 姜维.一株耐盐性高效生物胺降解新菌的筛选、分类鉴定及应用研究[D].青岛:中国海洋大学,2014.
JIANG W.Study on the screening,taxonomic analysis and application of one novel,salt-tolerant and high efficient biogenic amines degrading bacterium[D].Qingdao:Ocean University of China,2014.
[5] ANAL A K,PERPETUINI G,PETCHKONGKAEW A,et al.Food safety risks in traditional fermented food from South-East Asia[J].Food Control,2020,109:106922.
[6] DOEUN D,DAVAATSEREN M,CHUNG M.Biogenic amines in foods[J].Food Science and Biotechnology,2017,26(6):1 463-1 474.
[7] 唐垚,唐小曼,明建英,等.四川泡菜产生物胺细菌的筛选及产胺能力验证[J].中国调味品,2019,44(7):81-84.
TANG Y,TANG X M,MING J Y,et al.Screening of amine-producing bacteria from Sichuan pickles and verification of amine-producing ability[J].China Condiment,2019,44(7):81-84.
[8] KALAYCΙOĞLU Z,ERIM F B.Nitrate and nitrites in foods:Worldwide regional distribution in view of their risks and benefits[J].Journal of Agricultural and Food Chemistry,2019,67(26):7 205-7 222.
[9] BOZKURT H,ERKMEN O.Effects of temperature,humidity and additives on the formation of biogenic amines in sucuk during ripening and storage periods[J].Food Science and Technology International,2004,10(1):21-28.
[10] CLAUDIA R C,FRANCISCO J C.Effect of an argon-containing packaging atmosphere on the quality of fresh pork sausages during refrigerated storage[J].Food Control,2010,21(10):1 331-1 337.
[11] ZHAO N,LAI H M,HE W,et al.Reduction of biogenic amine and nitrite production in low-salt Paocai by controlled package during storage:A study comparing vacuum and aerobic package with conventional salt solution package[J].Food Control,2021,123:107858.
[12] TUBOLY E,LEBOVICS V K,GAAL O,et al.Microbiological and lipid oxidation studies on mechanically deboned turkey meat treated by high hydrostatic pressure[J].Journal of Food Engineering,2003,56(2/3):241-244.
[13] KUNG H F,TSAI Y H,WEI C I.Histamine and other biogenic amines and histamine-forming bacteria in miso products[J].Food Chemistry,2007,101(1):351-356.
[14] GARDINI F,TOFALO R,BELLETTI N,et al.Characterization of yeasts involved in the ripening of Pecorino Crotonese cheese[J].Food Microbiology,2006,23(7):641-648.
[15] CHO Y R,CHANG J Y,CHANG H C.Production of gamma-aminobutyric acid(GABA) by Lactobacillus buchneri isolated from kimchi and its neuroprotective effect on neuronal cells[J].Journal of Microbiology and Biotechnology,2007,17(1):104-109.
[16] DE LA FUENTE B,LUZ C,PUCHOL C,et al.Evaluation of fermentation assisted by Lactobacillus brevis POM,and Lactobacillus plantarum(TR-7,TR-71,TR-14) on antioxidant compounds and organic acids of an orange juice-milk based beverage[J].Food Chemistry,2021,343:128414.
[17] WU Y,LI S J,TAO Y,et al.Fermentation of blueberry and blackberry juices using Lactobacillus plantarum,Streptococcus thermophilus and Bifidobacterium bifidum:Growth of probiotics,metabolism of phenolics,antioxidant capacity in vitro and sensory evaluation[J].Food Chemistry,2021,348:129083.
[18] 吴燕燕,钱茜茜,陈玉峰,等.咸鱼中生物胺降解菌的筛选与降解特性研究[J].食品工业科技,2016,37(18):173-179.
WU Y Y,QIAN X X,CHEN Y F,et al.Screening and degradation properties of biogenic amines degrading strains in salted fish[J].Science and Technology of Food Industry,2016,37(18):173-179.
[19] PAPAVERGOU E J,SAVVAIDIS I N,AMBROSIADIS I A.Levels of biogenic amines in retail market fermented meat products[J].Food Chemistry,2012,135(4):2 750-2 755.
[20] ZAMAN M Z,ABU BAKAR F,JINAP S,et al.Novel starter cultures to inhibit biogenic amines accumulation during fish sauce fermentation[J].International Journal of Food Microbiology,2011,145(1):84-91.
[21] ALVAREZ M A,MORENO-ARRIBAS M V.The problem of biogenic amines in fermented foods and the use of potential biogenic amine-degrading microorganisms as a solution[J].Trends in Food Science & Technology,2014,39(2):146-155.
[22] LI B B,LU S L.The importance of amine-degrading enzymes on the biogenic amine degradation in fermented foods:A review[J].Process Biochemistry,2020,99:331-339.
[23] 马宇霞,卢士玲,李开雄,等.熏马肠中生物胺氧化酶菌株的筛选与鉴定[J].现代食品科技,2014,30(5):49-55.
MA Y X,LU S L,LI K X,et al.Screening and identification of amine oxidase productive strains from smoked horse intestine[J].Modern Food Science and Technology,2014,30(5):49-55.
[24] 杨琴.酸鱼中产胺菌的氨基酸脱羧酶基因及功能特性研究[D].贵阳:贵州大学,2020.
YANG Q.Study on the amino acid decarboxylase gene and functional characteristics of amine producing bacteria from Suan yu[D].Guiyang:Guizhou University,2020.
[25] 李东蕊.豆瓣酱工业发酵过程中生物胺的生成规律及微生物多样性的研究[D].无锡:江南大学,2020.
LI D R.Study on the formation regularity of biogenic amines and microbial diversity during the industrial fermentation of broad bean paste[D].Wuxi:Jiangnan University,2020.
[26] 张惠超,卢士玲,马宇霞,等.熏马肠成熟过程中产生物胺氧化酶菌对生物胺作用的研究[J].现代食品科技,2015,31(6):122-128.
ZHANG H C,LU S L,MA Y X,et al.Effects of biogenic amine oxidase producing strains during the maturation of smoked horsemeat sausages[J].Modern Food Science and Technology,2015,31(6):122-128.
[27] EOM J S,SEO B Y,CHOI H S.Biogenic amine degradation by Bacillus sp. isolated from traditional fermented soybean food and detection of decarboxylase-related genes[J].Journal of Microbiology and Biotechnology,2015,25(9):1 519-1 527.
[28] MAH J H,PARK Y K,JIN Y H,et al.Bacterial production and control of biogenic amines in Asian fermented soybean foods[J].Foods,2019,8(2):85.
[29] LEE H I,KIM Y M,RO Y T.Purification and characterization of a copper-containing amine oxidase from Mycobacterium sp.strain JC1 DSM 3803 grown on benzylamine[J].The Journal of Biochemistry,2008,144(1):107-114.
[30] 李彬彬,徐晔,牛淑慧,等.食品中生物胺含量及生物胺氧化酶的研究进展[J].食品科学,2019,40(1):341-347.
LI B B,XU Y,NIU S H,et al.Recent progress in biogenic amines and bioamine oxidases in foods[J].Food Science,2019,40(1):341-347.
Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.