黄酒麦曲中一株产细菌素菌株的鉴定及其降生物胺功效研究
作者:
作者单位:

(北京工商大学 食品学院, 北京 100048)

作者简介:

通讯作者:

中图分类号:

基金项目:


Identification of a Bacteriocin Producing Strain from Huangjiuqu and Study on Its Biogenic Amine Reduction Efficiency
Author:
Affiliation:

(School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing 100048, China)

Fund Project:

  • 摘要
  • |
  • 图/表
  • |
  • 访问统计
  • |
  • 参考文献
  • |
  • 相似文献
  • |
  • 引证文献
  • |
  • 资源附件
  • |
  • 文章评论
    摘要:

    从黄酒麦曲中分离筛选出菌株M28,经鉴定为戊糖片球菌(Pediococcus pentosaceus),该菌能够产生细菌素,对黄酒中产生物胺的腐生葡萄球菌(Staphylococcus saprophyticus)、阪崎肠杆菌(Cronobacter sakazakii)、乳酪短杆菌(Brevibacterium casei)、芽孢杆菌(Bacillus)和阴沟肠杆菌(Enterobacter cloacae)具有抑制作用。菌株M28自生发酵不产生物胺,黄酒发酵过程中,添加强化M28菌株,可以显著降低黄酒中的生物胺的含量,而对黄酒的风味品质影响不明显,该菌株可作为降生物胺功能菌株在黄酒酿造中应用。

    Abstract:

    The strain M28 isolated from Huangjiuqu was identified as Pediococcus pentosaceus and could produce bacteriocins. Bacteriocins had inhibitory effects on Staphylococcus saprophyticus, Cronobacter sakazakii, Brevibacterium casei, Bacillus, and Enterobacter cloacae, which produce biogenic amines in Huangjiu. No biogenic amines were produced by the in-situ fermentation of strain M28. During Huangjiu fermentation, the addition of enhanced strain M28 could significantly reduce the biogenic amines content in Huangjiu, but had little effect on the flavor quality of Huangjiu. Therefore, it can be used as a functional strain for reducing biogenic amines in Huangjiu brewing.

    参考文献
    相似文献
    引证文献
引用本文

邢旋,任清.黄酒麦曲中一株产细菌素菌株的鉴定及其降生物胺功效研究[J].食品科学技术学报,2019,37(2):56-62.

复制
分享
文章指标
  • 点击次数:
  • 下载次数:
  • HTML阅读次数:
  • 引用次数:
历史
  • 收稿日期:2019-01-08
  • 最后修改日期:
  • 录用日期:
  • 在线发布日期: 2019-04-04
  • 出版日期:
关闭