生物胺降解菌在酱油中的应用
|
摘要
将生物胺降解菌Wickerhamomyces anomalus和Millerozyma farinosa作为发酵剂接种至酱油发酵醪中,考察其对酱油发酵过程中生物胺含量及酱油其他指标的影响。结果表明,实验组(J2,J3)中的8种胺的含量显著低于自然发酵组(K)(P<0.01),说明生物胺降解菌J2和J3能显著抑制酱油发酵成熟过程中生物胺的形成。此外,对发酵过程中微生物菌落数的统计分析可得:2株菌在发酵酱醪中均保持着一定存活力和生长能力。发酵成熟时J2、J3的p H范围基本符合酱油产品的p H值(4.6～4.8);发酵过程中Na Cl浓度发酵前后没有显著差异(P>0.05); TVB-N的含量在酱油发酵过程中呈现上升的趋势;通过游离氨基酸的分析可以知道酱油品质满足基本要求;因此接种生物胺降解菌可以很好地控制酱油的生物胺,提高其食用安全性。
Biogenic amine changes in soy sauce were determined when the fermentation involved biogenic amine degradation by Wickerhamomyces anomalus and Millerozyma farinosa. The results showed that the contents of eight biogenic amines in the experimental group( J2,J3) were significantly lower than those in group K( natural fermentation)( P<0.01),indicated that biogenic amine degrading strain J2 and J3 could significantly inhibit the formation of biogenic amines in soy sauce during fermentation. Moreover,both strains maintained a certain viability and growth ability in fermented soybean paste. The resulted product had the pH value of 4.6-4.8,which was similar to that of naturally fermented soy sauce. The NaCl concentration did not change significantly before and after fermentation( P>0.05). The content of total volatile basic nitrogen( TVB-N) showed an upward trend during fermentation. Moreover,the free amino acids content was found to meet the basic standards. In conclusion,co-fermentation with biogenic amine degrading bacteria can effectively decrease the level of biogenic amines formed in soy sauce,enhancing its safety for consumption.
Biogenic amine changes in soy sauce were determined when the fermentation involved biogenic amine degradation by Wickerhamomyces anomalus and Millerozyma farinosa. The results showed that the contents of eight biogenic amines in the experimental group( J2,J3) were significantly lower than those in group K( natural fermentation)( P<0.01),indicated that biogenic amine degrading strain J2 and J3 could significantly inhibit the formation of biogenic amines in soy sauce during fermentation. Moreover,both strains maintained a certain viability and growth ability in fermented soybean paste. The resulted product had the pH value of 4.6-4.8,which was similar to that of naturally fermented soy sauce. The NaCl concentration did not change significantly before and after fermentation( P>0.05). The content of total volatile basic nitrogen( TVB-N) showed an upward trend during fermentation. Moreover,the free amino acids content was found to meet the basic standards. In conclusion,co-fermentation with biogenic amine degrading bacteria can effectively decrease the level of biogenic amines formed in soy sauce,enhancing its safety for consumption.
引文
[1]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.
[2]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.
[3]LADERO V,CALLES-ENRIQUEZ M,FERNANDEZ M,et al.Toxicological effects of dietary amines[J].Current Nutrition&Food Science,2010,6(2):145-156.
[4]YONGGMEI L,XIAO HONG C,MEI J,et al.Biogenic amines in Chinese soy sauce[J].Food Control,2009,20(6):593-597.
[5]于金芝,徐峰,徐莹.高盐稀态酱油生产过程中的生物胺变化规律[J].食品与发酵工业,2016,42(10):44-49.
[6]李志军.食品中生物胺及其产生菌株检测方法研究[D].青岛:中国海洋大学,2007.
[7]邹阳.高盐稀态酱油生产过程中生物胺的形成机制及发酵调控研究[D].广州:华南理工大学,2012.
[8]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(5):49-55.
[9]JOOSTEN H M L J,NORTHOLT M D.Detection,growth,and amine-producing capacity of Lactobacilli in cheese[J].Applied and Environmental Microbiology,1989(55):2356-2 359.
[10]酱油卫生标准分析方法.GT5009.39-2003中国标准书号[S].北京:中国标准出版社:2003.
[11]挥发性盐基氮的测定.GB5009.228-2016中国标准书号[S].北京:中国标准出版社:2016.
[12]MO DUGO G,VILASI F,LA TORRE G L,et al.Reverse phase HPLC/DAD determination of biogenic amines as dansyl derivatives in experimental red wines[J].Food Chemistry,2006,95(4):672-676.
[13]徐伟.鱿鱼加工废弃物低盐鱼酱油速酿工艺及生化特性研究[D].青岛:中国海洋大学,2008.
[14]EVA D,MARTIN K,TAMARA P.Determination of biogenic amines in foods using ultra-performance liquid chromatography(UPLC)[J].Food Chemistry,2009,116(1):365-370.
[15]陈美春,康明武,杨勇.酱油中氨基酸态氮测定方法的探讨[J].四川食品与发酵,2008,44(2):54-56.
[16]LOPETCHARAT K,CHOI Y J,PARK J W,et al.Fish sauce products and manufacturing:A review[J].Food Reviews International,2001,17(1):65-88.
[17]LU Y,CHEN X,MEI J,et al.Biogenic amines in Chinese soy sauce[J].Food Control,2009,20(6):593-597.
[18]ZAMAN M Z,ABU F B,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.
[19]PONSSNCHEZCASCADO S,VIDALCAROU M C,et al.Influence of the freshness grade of raw fish on the formation of volatile and biogenic amines during the manufacture and storage of vinegar-marinated anchovies[J].Journal of Agricultural and Food Chemistry,2005,53(22):8 586-8 592.
[20]KIRIMURA J,SHIMIZU A,KIMIZUKA A,et al.Contribution of peptides and amino acids to the taste of foods[J].Journal of Agricultural and Food Chemistry,1969,17(4):689-695.
[21]PARK JN,FUKUMOTO Y,FUJITA E,et al.Chemical composition of fish sauces produced in southeast and east asian countries[J].Journal of Food Composition and A-nalysis,2001,14(2):113-125.
[22]STOLOWITZ M L.Chemical protein sequencing and amino acid analysis[J].Current Opinion in Biotechnology.1993,16(4):9-13.
[23]BYUNMWL K H,KIM D H,KIM J H,et al.Effects of gamma radiation on sensory qualities,microbiological and chemical properties of salted and fermented squid[J].Journal of Food Protection,2000,63(7):934-39.
[24]谢小保,欧阳友生,曾海燕,等.高盐稀醪酱油发酵原油中微生物区系研究[J].微生物学通报,2007(11):504-507.
[2]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.
[3]LADERO V,CALLES-ENRIQUEZ M,FERNANDEZ M,et al.Toxicological effects of dietary amines[J].Current Nutrition&Food Science,2010,6(2):145-156.
[4]YONGGMEI L,XIAO HONG C,MEI J,et al.Biogenic amines in Chinese soy sauce[J].Food Control,2009,20(6):593-597.
[5]于金芝,徐峰,徐莹.高盐稀态酱油生产过程中的生物胺变化规律[J].食品与发酵工业,2016,42(10):44-49.
[6]李志军.食品中生物胺及其产生菌株检测方法研究[D].青岛:中国海洋大学,2007.
[7]邹阳.高盐稀态酱油生产过程中生物胺的形成机制及发酵调控研究[D].广州:华南理工大学,2012.
[8]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(5):49-55.
[9]JOOSTEN H M L J,NORTHOLT M D.Detection,growth,and amine-producing capacity of Lactobacilli in cheese[J].Applied and Environmental Microbiology,1989(55):2356-2 359.
[10]酱油卫生标准分析方法.GT5009.39-2003中国标准书号[S].北京:中国标准出版社:2003.
[11]挥发性盐基氮的测定.GB5009.228-2016中国标准书号[S].北京:中国标准出版社:2016.
[12]MO DUGO G,VILASI F,LA TORRE G L,et al.Reverse phase HPLC/DAD determination of biogenic amines as dansyl derivatives in experimental red wines[J].Food Chemistry,2006,95(4):672-676.
[13]徐伟.鱿鱼加工废弃物低盐鱼酱油速酿工艺及生化特性研究[D].青岛:中国海洋大学,2008.
[14]EVA D,MARTIN K,TAMARA P.Determination of biogenic amines in foods using ultra-performance liquid chromatography(UPLC)[J].Food Chemistry,2009,116(1):365-370.
[15]陈美春,康明武,杨勇.酱油中氨基酸态氮测定方法的探讨[J].四川食品与发酵,2008,44(2):54-56.
[16]LOPETCHARAT K,CHOI Y J,PARK J W,et al.Fish sauce products and manufacturing:A review[J].Food Reviews International,2001,17(1):65-88.
[17]LU Y,CHEN X,MEI J,et al.Biogenic amines in Chinese soy sauce[J].Food Control,2009,20(6):593-597.
[18]ZAMAN M Z,ABU F B,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.
[19]PONSSNCHEZCASCADO S,VIDALCAROU M C,et al.Influence of the freshness grade of raw fish on the formation of volatile and biogenic amines during the manufacture and storage of vinegar-marinated anchovies[J].Journal of Agricultural and Food Chemistry,2005,53(22):8 586-8 592.
[20]KIRIMURA J,SHIMIZU A,KIMIZUKA A,et al.Contribution of peptides and amino acids to the taste of foods[J].Journal of Agricultural and Food Chemistry,1969,17(4):689-695.
[21]PARK JN,FUKUMOTO Y,FUJITA E,et al.Chemical composition of fish sauces produced in southeast and east asian countries[J].Journal of Food Composition and A-nalysis,2001,14(2):113-125.
[22]STOLOWITZ M L.Chemical protein sequencing and amino acid analysis[J].Current Opinion in Biotechnology.1993,16(4):9-13.
[23]BYUNMWL K H,KIM D H,KIM J H,et al.Effects of gamma radiation on sensory qualities,microbiological and chemical properties of salted and fermented squid[J].Journal of Food Protection,2000,63(7):934-39.
[24]谢小保,欧阳友生,曾海燕,等.高盐稀醪酱油发酵原油中微生物区系研究[J].微生物学通报,2007(11):504-507.