CN109170600A - A kind of method that composite bacteria reduces biogenic amine in thick broad-bean sauce - Google Patents
A kind of method that composite bacteria reduces biogenic amine in thick broad-bean sauce Download PDFInfo
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- CN109170600A CN109170600A CN201811156490.9A CN201811156490A CN109170600A CN 109170600 A CN109170600 A CN 109170600A CN 201811156490 A CN201811156490 A CN 201811156490A CN 109170600 A CN109170600 A CN 109170600A
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- staphylococcus xylosus
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- koji
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- 150000001412 amines Chemical class 0.000 title claims abstract description 30
- 238000000034 method Methods 0.000 title claims abstract description 30
- 230000000035 biogenic effect Effects 0.000 title claims abstract description 29
- 235000015067 sauces Nutrition 0.000 title claims abstract description 21
- 235000010749 Vicia faba Nutrition 0.000 title claims abstract description 20
- 235000002098 Vicia faba var. major Nutrition 0.000 title claims abstract description 20
- 241000894006 Bacteria Species 0.000 title claims abstract description 7
- 239000002131 composite material Substances 0.000 title claims description 5
- 244000080030 Puffbohne Species 0.000 title 1
- 241000191973 Staphylococcus xylosus Species 0.000 claims abstract description 32
- 240000006677 Vicia faba Species 0.000 claims abstract description 19
- 240000006024 Lactobacillus plantarum Species 0.000 claims abstract description 13
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims abstract description 13
- 229940072205 lactobacillus plantarum Drugs 0.000 claims abstract description 13
- 238000009825 accumulation Methods 0.000 claims abstract description 4
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 31
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 31
- 241000196324 Embryophyta Species 0.000 claims description 21
- 241000186660 Lactobacillus Species 0.000 claims description 20
- 229940039696 lactobacillus Drugs 0.000 claims description 20
- 238000000855 fermentation Methods 0.000 claims description 19
- 230000004151 fermentation Effects 0.000 claims description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 19
- 239000000243 solution Substances 0.000 claims description 12
- 238000011534 incubation Methods 0.000 claims description 11
- 210000000582 semen Anatomy 0.000 claims description 10
- 239000012267 brine Substances 0.000 claims description 8
- 239000002609 medium Substances 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 8
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 8
- 230000004913 activation Effects 0.000 claims description 7
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 6
- 235000013312 flour Nutrition 0.000 claims description 6
- 235000013305 food Nutrition 0.000 claims description 6
- 239000001963 growth medium Substances 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 6
- 239000012530 fluid Substances 0.000 claims description 5
- 235000015097 nutrients Nutrition 0.000 claims description 5
- 230000008569 process Effects 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 238000011081 inoculation Methods 0.000 claims description 4
- 239000007787 solid Substances 0.000 claims description 4
- 240000006439 Aspergillus oryzae Species 0.000 claims description 3
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims description 3
- 230000033228 biological regulation Effects 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000006114 decarboxylation reaction Methods 0.000 claims description 3
- 239000011780 sodium chloride Substances 0.000 claims description 3
- 238000005891 transamination reaction Methods 0.000 claims description 3
- 241000255789 Bombyx mori Species 0.000 claims 1
- 241000191940 Staphylococcus Species 0.000 claims 1
- 239000002023 wood Substances 0.000 claims 1
- 244000005700 microbiome Species 0.000 abstract description 7
- 150000001875 compounds Chemical class 0.000 abstract description 4
- 239000002253 acid Substances 0.000 abstract description 3
- OAKJQQAXSVQMHS-UHFFFAOYSA-N Hydrazine Chemical compound NN OAKJQQAXSVQMHS-UHFFFAOYSA-N 0.000 abstract description 2
- 244000052616 bacterial pathogen Species 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 230000007423 decrease Effects 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- NTYJJOPFIAHURM-UHFFFAOYSA-N Histamine Chemical compound NCCC1=CN=CN1 NTYJJOPFIAHURM-UHFFFAOYSA-N 0.000 description 12
- WEVYAHXRMPXWCK-UHFFFAOYSA-N Acetonitrile Chemical compound CC#N WEVYAHXRMPXWCK-UHFFFAOYSA-N 0.000 description 6
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 6
- 230000001580 bacterial effect Effects 0.000 description 6
- 229960001340 histamine Drugs 0.000 description 6
- 239000000047 product Substances 0.000 description 6
- KIDHWZJUCRJVML-UHFFFAOYSA-N putrescine Chemical compound NCCCCN KIDHWZJUCRJVML-UHFFFAOYSA-N 0.000 description 6
- 150000001413 amino acids Chemical class 0.000 description 4
- VHRGRCVQAFMJIZ-UHFFFAOYSA-N cadaverine Chemical compound NCCCCCN VHRGRCVQAFMJIZ-UHFFFAOYSA-N 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- ATHGHQPFGPMSJY-UHFFFAOYSA-N spermidine Chemical compound NCCCCNCCCN ATHGHQPFGPMSJY-UHFFFAOYSA-N 0.000 description 4
- PFNFFQXMRSDOHW-UHFFFAOYSA-N spermine Chemical compound NCCCNCCCCNCCCN PFNFFQXMRSDOHW-UHFFFAOYSA-N 0.000 description 4
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 3
- BHHGXPLMPWCGHP-UHFFFAOYSA-N Phenethylamine Chemical compound NCCC1=CC=CC=C1 BHHGXPLMPWCGHP-UHFFFAOYSA-N 0.000 description 3
- 239000005700 Putrescine Substances 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 238000006243 chemical reaction Methods 0.000 description 3
- 235000021107 fermented food Nutrition 0.000 description 3
- 229910052757 nitrogen Inorganic materials 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 241000193830 Bacillus <bacterium> Species 0.000 description 2
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 description 2
- 239000001888 Peptone Substances 0.000 description 2
- 108010080698 Peptones Proteins 0.000 description 2
- 241000607142 Salmonella Species 0.000 description 2
- 241000607768 Shigella Species 0.000 description 2
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 description 2
- 241000191967 Staphylococcus aureus Species 0.000 description 2
- 235000009754 Vitis X bourquina Nutrition 0.000 description 2
- 235000012333 Vitis X labruscana Nutrition 0.000 description 2
- 240000006365 Vitis vinifera Species 0.000 description 2
- 235000014787 Vitis vinifera Nutrition 0.000 description 2
- 235000015278 beef Nutrition 0.000 description 2
- 239000006071 cream Substances 0.000 description 2
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 description 2
- 239000012153 distilled water Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000284 extract Substances 0.000 description 2
- SQQMAOCOWKFBNP-UHFFFAOYSA-L manganese(II) sulfate Chemical compound [Mn+2].[O-]S([O-])(=O)=O SQQMAOCOWKFBNP-UHFFFAOYSA-L 0.000 description 2
- 235000019319 peptone Nutrition 0.000 description 2
- 229940063673 spermidine Drugs 0.000 description 2
- 229940063675 spermine Drugs 0.000 description 2
- 239000012086 standard solution Substances 0.000 description 2
- 239000006228 supernatant Substances 0.000 description 2
- YNJBWRMUSHSURL-UHFFFAOYSA-N trichloroacetic acid Chemical compound OC(=O)C(Cl)(Cl)Cl YNJBWRMUSHSURL-UHFFFAOYSA-N 0.000 description 2
- DZGWFCGJZKJUFP-UHFFFAOYSA-N tyramine Chemical compound NCCC1=CC=C(O)C=C1 DZGWFCGJZKJUFP-UHFFFAOYSA-N 0.000 description 2
- DWNBOPVKNPVNQG-LURJTMIESA-N (2s)-4-hydroxy-2-(propylamino)butanoic acid Chemical compound CCCN[C@H](C(O)=O)CCO DWNBOPVKNPVNQG-LURJTMIESA-N 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- VHUUQVKOLVNVRT-UHFFFAOYSA-N Ammonium hydroxide Chemical compound [NH4+].[OH-] VHUUQVKOLVNVRT-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241001478240 Coccus Species 0.000 description 1
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 description 1
- LKDRXBCSQODPBY-VRPWFDPXSA-N D-fructopyranose Chemical compound OCC1(O)OC[C@@H](O)[C@@H](O)[C@@H]1O LKDRXBCSQODPBY-VRPWFDPXSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 206010019233 Headaches Diseases 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- KDXKERNSBIXSRK-YFKPBYRVSA-N L-lysine Chemical compound NCCCC[C@H](N)C(O)=O KDXKERNSBIXSRK-YFKPBYRVSA-N 0.000 description 1
- COLNVLDHVKWLRT-QMMMGPOBSA-N L-phenylalanine Chemical compound OC(=O)[C@@H](N)CC1=CC=CC=C1 COLNVLDHVKWLRT-QMMMGPOBSA-N 0.000 description 1
- QIVBCDIJIAJPQS-VIFPVBQESA-N L-tryptophane Chemical compound C1=CC=C2C(C[C@H](N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-VIFPVBQESA-N 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 229930195725 Mannitol Natural products 0.000 description 1
- 102000052812 Ornithine decarboxylases Human genes 0.000 description 1
- 108700005126 Ornithine decarboxylases Proteins 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- QIVBCDIJIAJPQS-UHFFFAOYSA-N Tryptophan Natural products C1=CC=C2C(CC(N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-UHFFFAOYSA-N 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 239000000908 ammonium hydroxide Substances 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 1
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 1
- 238000005842 biochemical reaction Methods 0.000 description 1
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- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 229940041514 candida albicans extract Drugs 0.000 description 1
- KLOIYEQEVSIOOO-UHFFFAOYSA-N carbocromen Chemical compound CC1=C(CCN(CC)CC)C(=O)OC2=CC(OCC(=O)OCC)=CC=C21 KLOIYEQEVSIOOO-UHFFFAOYSA-N 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 125000001295 dansyl group Chemical group [H]C1=C([H])C(N(C([H])([H])[H])C([H])([H])[H])=C2C([H])=C([H])C([H])=C(C2=C1[H])S(*)(=O)=O 0.000 description 1
- 238000001212 derivatisation Methods 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 229910000396 dipotassium phosphate Inorganic materials 0.000 description 1
- 238000010828 elution Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 229910052564 epsomite Inorganic materials 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 238000011010 flushing procedure Methods 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 239000005452 food preservative Substances 0.000 description 1
- 235000019249 food preservative Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 231100000869 headache Toxicity 0.000 description 1
- 230000005802 health problem Effects 0.000 description 1
- PWSKHLMYTZNYKO-UHFFFAOYSA-N heptane-1,7-diamine Chemical compound NCCCCCCCN PWSKHLMYTZNYKO-UHFFFAOYSA-N 0.000 description 1
- HNDVDQJCIGZPNO-UHFFFAOYSA-N histidine Natural products OC(=O)C(N)CC1=CN=CN1 HNDVDQJCIGZPNO-UHFFFAOYSA-N 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
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- 230000003993 interaction Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 208000012866 low blood pressure Diseases 0.000 description 1
- 229910052943 magnesium sulfate Inorganic materials 0.000 description 1
- 235000019341 magnesium sulphate Nutrition 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 229940099596 manganese sulfate Drugs 0.000 description 1
- 239000011702 manganese sulphate Substances 0.000 description 1
- 235000007079 manganese sulphate Nutrition 0.000 description 1
- 229910000357 manganese(II) sulfate Inorganic materials 0.000 description 1
- 239000000594 mannitol Substances 0.000 description 1
- 235000010355 mannitol Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
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- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 150000002894 organic compounds Chemical class 0.000 description 1
- 230000010355 oscillation Effects 0.000 description 1
- COLNVLDHVKWLRT-UHFFFAOYSA-N phenylalanine Natural products OC(=O)C(N)CC1=CC=CC=C1 COLNVLDHVKWLRT-UHFFFAOYSA-N 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 238000000053 physical method Methods 0.000 description 1
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 description 1
- 229920000053 polysorbate 80 Polymers 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000029058 respiratory gaseous exchange Effects 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 239000001632 sodium acetate Substances 0.000 description 1
- 235000017281 sodium acetate Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000011550 stock solution Substances 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
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- 231100000419 toxicity Toxicity 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 238000012549 training Methods 0.000 description 1
- 229960003732 tyramine Drugs 0.000 description 1
- 238000000825 ultraviolet detection Methods 0.000 description 1
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- 235000013343 vitamin Nutrition 0.000 description 1
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- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 230000008673 vomiting Effects 0.000 description 1
- 210000004885 white matter Anatomy 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/28—Removal of unwanted matter, e.g. deodorisation or detoxification using microorganisms
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Biotechnology (AREA)
- Nutrition Science (AREA)
- Organic Chemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Polymers & Plastics (AREA)
- Genetics & Genomics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Tropical Medicine & Parasitology (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Medicinal Chemistry (AREA)
- Virology (AREA)
- Biomedical Technology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a kind of methods for reducing the content of biogenic amine in thick broad-bean sauce using the compound bacteria of lactobacillus plantarum and staphylococcus xylosus, belong to microorganisms technical field.The thick broad-bean sauce produced using this method, for biogenic amine total amount compared with traditional handicraft, accumulation can decline about 60%, and amino nitrogen increases by 48%, meanwhile, the physical and chemical indexes such as total acid, salinity and flavor etc. are uninfluenced, are free of pathogenic bacteria.The method is highly-safe, practical, easy to operate, and large-scale promotion is suitble to use.
Description
Technical field
The composite bacteria of Content of Biogenic Amines and its application in thick broad-bean sauce can be reduced the present invention relates to a kind of, belongs to microorganism skill
Art field.
Background technique
Traditional zymotic product of the thick broad-bean sauce as China, the history of the production and existing more than 300 years of processing of traditional handicraft.
Thick broad-bean sauce is to generate complicated biochemical reaction by various microbial interactions, and what is be brewed is able to maintain part bean cotyledon
A kind of fermentation bronzing seasoning of original shape has unique color, fragrance, mouthfeel, form.The main component of thick broad-bean sauce has egg
The indispensable nutritional ingredient of the human bodies such as white matter, fat, vitamin, calcium, phosphorus, iron.
Biogenic amine is that have bioactivity, amino-containing small by the effect synthesis of the decarboxylate of microorganisms of precusor amino acids
Molecular organic compound.The most common biogenic amine has histamine, tyrasamine, tryptamines, phenyl ethylamine and cadaverine, respectively from histidine, junket
5 independent approach such as propylhomoserin, tryptophan, phenylalanine and lysine, wherein histamine and tyrasamine toxicity are maximum, additionally by
Ornithine decarboxylase and gamatine deiminase generate putrescine, and putrescine further generates spermidine and spermine, and both can
To mutually convert.These compounds are grown and to be formed by microorganism in fermented food storage and process, when concentration compared with
Gao Shi may generate toxic effect, can cause headache, disordered breathing, palpitaition, vomiting, low blood pressure and digestive problems, especially
On the sensitive person, so as to cause the health problem of consumer.
There are no specific biogenic amine limit values for China's field of food at present, but Countries have attempted to according to different food products
Characteristic formulate biogenic amine limit standard.U.S. FAD provides that the histamine content in aquatic products must not exceed 50mg/kg, and builds
View tyramine content does not exceed 100mg/kg, and biogenic amine total amount does not exceed 1000mg/kg, and European Union then limits histamine as 100mg/
kg., which there is histamine in grape wine in Some European country, clearly to be limited: France≤8mg/L, Germany≤2mg/L, Belgium≤5-
6mg/L, Switzerland≤10mg/L.
For fermented food such as fish sauce, ferment sausage etc., the method for tradition removal biogenic amine is by freezing, radiates, adds
Add the methods of food additives and preservative to inhibit the growth of microorganism, to reduce the accumulation of biogenic amine in food.However,
The above physical method destructible food quality and control process complexity.Contain a large amount of protein in the raw material of thick broad-bean sauce, due to passing
It unites the reasons such as processing technology is extensive, is easy to cause Content of Biogenic Amines in bean cotyledon to increase in Fermentation Engineering, there is potential food peace
Full blast danger.Therefore it provides a kind of method of the reduction Content of Biogenic Amines of energy large-scale application is to fermented food field with important
Meaning.
Summary of the invention
The object of the present invention is to provide a kind of methods that composite bacteria reduces Content of Biogenic Amines in thick broad-bean sauce, utilize plant cream
Bacillus and staphylococcus xylosus combined ferment make it respectively from decarboxylation and transamination both direction regulation biogenic amine product
Tired, specific steps include:
(1) prepared by fermentation strain；
(2) semen viciae fabae pre-processes；
(3) koji-making；
(4) it ferments.
In one embodiment of the invention, step (1) includes that lactobacillus plantarum is inoculated in MRS solid medium,
30-40 DEG C of constant temperature incubation 24-48h of primary activation, picking single colonie are inoculated into MRS fluid nutrient medium, 30-40 DEG C of constant temperature incubation
24-48h, it is then spare with 0.7-0.9% brine.
In one embodiment of the invention, step (1) includes that staphylococcus xylosus is inoculated in MSA solid culture
Base, 30-40 DEG C of constant temperature incubation 24-48h of primary activation, picking single colonie are inoculated into MSA fluid nutrient medium, 30-40 DEG C of constant temperature training
24-48h is supported, it is then spare with 0.7-0.9% brine.
In one embodiment of the invention, step (2) is that the dry bean cotyledon after shelling crosses water in 80-95 DEG C of water
10-30min dries surface moisture after rear subcooled water is cooling.
In one embodiment of the invention, it is that 100:10-25 weighs face that step (3), which is by bean cotyledon and flour quality ratio,
Powder is the koji that 100:0.3-0.8 weighs aspergillus oryzae by bean cotyledon and koji mass ratio, pours into the bean cotyledon dried after mixing
In, in 30-40 DEG C of koji-making 24-48h, ventilation stirring is primary for every eight hours.
In one embodiment of the present invention, step (4) is that 1.5- is added into the semen viciae fabae song that step (3) is prepared
The salt water of 2.5 times of quality, salt water are the sodium chloride solutions that concentration is 14-20%, are uniformly mixed, during the fermentation inoculated plant
Lactobacillus and staphylococcus xylosus continue fermentation to 60d in 35-45 DEG C after mixing evenly.
In one embodiment of the invention, it is inoculated with the compound of original plant lactobacillus inoculum concentration and staphylococcus xylosus
Cell concentration is 106-8CFU/L。
In one embodiment of the invention, the lactobacillus plantarum of inoculation and the quantitative proportion of staphylococcus xylosus are
(1:2)-(3:1)。
In one embodiment of the invention, lactobacillus plantarum and the inoculation time of staphylococcus xylosus are fermentation 15d-
45d.Compared with the fermentation of traditional thick broad-bean sauce, the positive effect of the present invention are as follows:
The present invention adds the compound bacteria of lactobacillus plantarum and staphylococcus xylosus by the fermentation stage in thick broad-bean sauce, makes it
Respectively from decarboxylation and transamination both direction regulation biology by accumulation, to reduce containing for biogenic amine in thick broad-bean sauce finished product
Amount.When with the quantitative proportion of 1:2 in ferment 15d when inoculated plant lactobacillus and staphylococcus xylosus fermented when, can be by beans
Total Content of Biogenic Amines reduces by 60% in valve sauce finished product, and amino-acid nitrogen content improves 48%.
Specific embodiment
(1) method of Content of Biogenic Amines is surveyed
1. solution is prepared
Accurately weigh tryptamines, tyrasamine, β-phenyl ethylamine, spermidine, spermine, putrescine, cadaverine, histamine and 1,7- diaminoheptane
(internal standard) each 50mg is settled to 50mL with the HCl solution of 0.10mol/L, be configured to concentration be 1mg/mL standard reserving solution, 4
DEG C refrigerator storage
Above 8 kinds of standard biologicals amine stock solution is taken respectively, and being made into concentration with the HCl solution of 0.10mol/L is respectively
The biogenic amine of 1.00mg/L, 2.50mg/L, 5.00mg/L, 10.00mg/L, 15.00mg/L, 25.00mg/L, 50.00mg/L are mixed
The internal standard standard solution that standardization is 100mol/L using liquid and concentration, 4 DEG C of refrigerator storages.
2. sample pretreatment
After thick broad-bean sauce sample is fully ground, accurately weighs 5.00g and be put into clean 50mL centrifuge tube, measure 40mL concentration
It is added in pipe, is placed in 30 DEG C of shaking bath pots for trichloroacetic acid (TCA) solution of 0.367mol/L, 200r/min oscillation
After 30min, it is centrifuged 10min under 4 DEG C, 1200 × g, after filtering, supernatant is taken to carry out derivatization reaction.
3. the derivative of standard solution and sample
Accurate 1mL biogenic amine hybrid standard of drawing uses solution and sample pretreatment liquid, is separately added into 0.10mL internal standard mark
Standard uses solution, and the NaOH solution that the 2mol/L of 0.20mL is added makes reaction solution in alkalinity, with the saturation NaHCO of 0.30mL3It is slow
Fliud flushing protects reaction system, adds 1mL dansyl Cl (10g/L acetone) solution in 45 DEG C of dark processing 50min, is added
0.10mL ammonium hydroxide, which terminates, to react, and is settled to 5mL with acetonitrile after 30min, and 4 DEG C, 8000rpm centrifugation 5min take supernatant with 0.45 μ
M pin hole membrane filtration, for liquid chromatogram measuring.
4. chromatographic condition
Chromatographic column is Agilent Extend-C18 column (250mm × 4.6mm, 2.5 μm), and acetonitrile is ultrapure as mobile phase A
Water is selected 30 DEG C, is mutually eluted using mixed flow, elution program is as shown in table 1, and flow velocity is as Mobile phase B, column temperature
1.5mL/min, sample volume are 20 μ L, and ultraviolet detection wavelength is 254nm.
1 gradient elution biogenic amine of table
(2) method of amino-acid nitrogen content is surveyed
It is executed by GB/T 5009.40-2003 4.1.
(3) method of total acid content is surveyed
It is executed by GB/T 5009.40-2003.
(4) method of salinity is surveyed
It is executed by GB/T 5009.39-2003.
(5) method of pathogenic bacteria is examined
Salmonella is executed by GB/T 4789.4；
Shigella is executed by GB/T 4789.5；
Staphylococcus aureus is executed by GB/T 4789.10.
(6) culture medium
MRS culture medium: peptone 10.0g, beef extract 10.0g, yeast extract 5.0g, diammonium hydrogen citrate [(NH4)2HC6H5O7] 2.0g, glucose (C6H12O6·H2O) 20.0g, Tween 80 1.0mL, sodium acetate (CH3COONa·3H2O)5.0g、
Dipotassium hydrogen phosphate (K2HPO4·3H2O) 2.0g, magnesium sulfate (MgSO4·7H2O) 0.58g, manganese sulfate (MnSO4·H2O)0.25g、
Agar 18.0g, distilled water 1000mL adjust pH 6.2-6.6.
MSA culture medium: beef extract 1g, peptone 10g, mannitol 10g, NaCl 75g, distilled water 1000mL adjust pH
7.2-7.6。
Embodiment 1
(1) prepared by leavening bacterial strain
Lactobacillus plantarum is inoculated in MRS culture medium flat plate, 37 DEG C of constant temperature incubation 48h of primary activation, picking single colonie connects
Kind arrives MRS fluid nutrient medium, and 37 DEG C of constant temperature incubation 48h are then spare twice with 0.85% brine.By xylose grape
Coccus is inoculated in MSA solid medium, and 37 DEG C of constant temperature incubation 48h are inoculated into MSA liquid with primary activation bacterial strain, picking single colonie
Culture medium, 37 DEG C of constant temperature incubation 48h are then spare twice with 0.85% brine with primary activation bacterial strain.
(2) semen viciae fabae pre-processes
Dry bean cotyledon after shelling is crossed into water 20min in 85 DEG C of water, dries surface moisture after rear subcooled water is cooling.
(3) koji-making
Koji (bean cotyledon and the koji quality of flour (bean cotyledon is 100:20 with flour quality ratio) and aspergillus oryzae are weighed in proportion
Than being poured into the bean cotyledon dried after mixing for 100:0.5), (song one is turned over for every eight hours in 35 DEG C of koji-making 48h after mixing evenly
It is secondary).
(4) it ferments
The salt water (brine strength 20%) of 2.0 times of quality is added in semen viciae fabae song after koji-making, by the leavening of preparation
Bacterial strain dilution is inoculated into the song of the semen viciae fabae after the bean cotyledon that ferments adds salt water, in fermentation 15d, is inoculated with the quantitative proportion of 1:1
Lactobacillus plantarum and staphylococcus xylosus make its compound cells concentration up to 106-8CFU/L, after mixing evenly in 37 DEG C of ferment at constant temperature
40d obtains thick broad-bean sauce finished product.Its Content of Biogenic Amines, amino-acid nitrogen content, total acid content and salinity are measured, is checked whether containing sand
Door Salmonella, Shigella, staphylococcus aureus.
Embodiment 2
In step (4), in fermentation 15d, with the quantitative proportion inoculated plant lactobacillus of 1:2 and staphylococcus xylosus, remaining
With embodiment 1.
Embodiment 3
In step (4), in fermentation 15d, with the quantitative proportion inoculated plant lactobacillus of 2:1 and staphylococcus xylosus, remaining
With embodiment 1.
Embodiment 4
In step (4), in ferment 20d when, with the quantitative proportion inoculated plant lactobacillus of 1:1 and staphylococcus xylosus to hair
In ferment bean cotyledon, remaining is the same as embodiment 1.
Embodiment 5
In step (4), in ferment 20d when, with the quantitative proportion inoculated plant lactobacillus of 1:2 and staphylococcus xylosus to hair
In ferment bean cotyledon, remaining is the same as embodiment 1.
Embodiment 6
In step (4), in ferment 20d when, with the quantitative proportion inoculated plant lactobacillus of 2:1 and staphylococcus xylosus to hair
In ferment bean cotyledon, remaining is the same as embodiment 1.
Embodiment 7
In step (4), in ferment 30d when, with the quantitative proportion inoculated plant lactobacillus of 1:1 and staphylococcus xylosus to hair
In ferment bean cotyledon, remaining is the same as embodiment 1.
Embodiment 8
In step (4), in ferment 30d when, with the quantitative proportion inoculated plant lactobacillus of 1:2 and staphylococcus xylosus to hair
In ferment bean cotyledon, remaining is the same as embodiment 1.
Embodiment 9
In step (4), in ferment 30d when, with the quantitative proportion inoculated plant lactobacillus of 2:1 and staphylococcus xylosus to hair
In ferment bean cotyledon, remaining is the same as embodiment 1.
Embodiment 10
In step (4), in ferment 45d when, with the quantitative proportion inoculated plant lactobacillus of 1:1 and staphylococcus xylosus to hair
In ferment bean cotyledon, remaining is the same as embodiment 1.
Embodiment 11
In step (4), in ferment 45d when, with the quantitative proportion inoculated plant lactobacillus of 1:2 and staphylococcus xylosus to hair
In ferment bean cotyledon, remaining is the same as embodiment 1.
Embodiment 12
In step (4), in ferment 45d when, with the quantitative proportion inoculated plant lactobacillus of 2:1 and staphylococcus xylosus to hair
In ferment bean cotyledon, remaining is the same as embodiment 1.
Comparative example 1
In step (4), in ferment 15d when, the lactobacillus plantarum of preparation is diluted, inoculated plant lactobacillus to the bean cotyledon that ferments
In, make its cell concentration up to 106-8CFU/L, remaining is the same as embodiment 2.
Comparative example 2
In step (4), in ferment 15d when, the staphylococcus xylosus of preparation is diluted, is inoculated into fermentation bean cotyledon, makes it
Cell concentration is up to 106-8CFU/L, remaining is the same as embodiment 2.
Comparative example 3
In step (4), in ferment 0d when, the leavening bacterial strain of preparation is diluted, makes its compound cells concentration up to 106- 8CFU/L, with the ratio inoculated plant lactobacillus of 1:2 and staphylococcus xylosus into fermentation bean cotyledon, remaining is the same as embodiment 2.
Comparative example 4
In step (4), in ferment 50d when, the leavening bacterial strain of preparation is diluted, makes its compound cells concentration up to 106- 8CFU/L, with the ratio inoculated plant lactobacillus of 1:2 and staphylococcus xylosus into fermentation bean cotyledon, remaining is the same as embodiment 2.
The indexs such as thick broad-bean sauce Content of Biogenic Amines obtained are as shown in table 1, it can be seen that in ferment 15d when inoculated plant cream
Bacillus and staphylococcus xylosus, and lactobacillus plantarum and the quantitative proportion of staphylococcus xylosus when being 1:2 (see embodiment 2), it is right
Biogenic amine control effect is best, and total biogenic amine reduces by 60%, and amino nitrogen improves 48%.
Content of Biogenic Amines and physical and chemical index in 1 thick broad-bean sauce of table
Note: traditional zymotic is that normal pressure steams beans, and natural microorganisms koji-making, external source does not add microorganism.
Although the present invention has been described by way of example and in terms of the preferred embodiments, it is not intended to limit the invention, any to be familiar with this skill
The people of art can do various change and modification, therefore protection model of the invention without departing from the spirit and scope of the present invention
Enclosing subject to the definition of the claims.
Claims (10)
1. a kind of method that composite bacteria reduces Content of Biogenic Amines in thick broad-bean sauce, which is characterized in that utilize lactobacillus plantarum and wood
Sugared staphylococcus combined ferment makes it respectively from decarboxylation and the regulation biogenic amine accumulation of transamination both direction, specific to walk
It suddenly include: the preparation of (1) two kind of fermentation strain；(2) semen viciae fabae pre-processes；(3) koji-making；(4) when fermentation is to 15d-45d, inoculation is planted
Object lactobacillus and staphylococcus xylosus.
2. the method according to claim 1, wherein step (1) includes: that lactobacillus plantarum is inoculated in MRS to consolidate
Body culture medium, 30-40 DEG C of constant temperature incubation 24-48h are inoculated into MRS fluid nutrient medium with primary activation strain, picking single colonie,
Then 30-40 DEG C of constant temperature incubation 24-48h collects thallus, spare with 0.7-0.9% brine.
3. the method according to claim 1, wherein step (1) includes: that staphylococcus xylosus is inoculated in MSA
Solid medium, 30-40 DEG C of constant temperature incubation 24-48h are inoculated into MSA fluid nutrient medium with primary activation strain, picking single colonie,
Then 30-40 DEG C of constant temperature incubation 24-48h collects thallus, spare with 0.7-0.9% brine.
4. any method according to claim 1~3, which is characterized in that step (2) is the dried broad bean bean cotyledon after shelling
Water 10-30min is crossed in 80-95 DEG C of water, dries surface moisture after then subcooled water is cooling.
5. the method according to claim 1, wherein step (3) is to be by semen viciae fabae bean cotyledon and flour quality ratio
Flour 100:(10-25) is weighed, weighs the koji of aspergillus oryzae for 100:(0.3-0.8) by semen viciae fabae bean cotyledon and koji mass ratio, it will
Flour and koji are poured into after mixing in the semen viciae fabae bean cotyledon dried, after mixing evenly in 30-40 DEG C of koji-making 24-48h, obtain silkworm
Beans are bent.
6. the method according to claim 1, wherein step (4) is into the semen viciae fabae song that step (3) is prepared
The salt water of 1.5-2.5 times of quality is added, brine quality score is the sodium chloride solution of 14-20%, is uniformly mixed, in fermentation process
Middle inoculated plant lactobacillus and staphylococcus xylosus continue fermentation to 60d in 35-45 DEG C after mixing evenly.
7. according to the method described in claim 6, it is characterized in that, inoculated plant lactobacillus and staphylococcus xylosus to ferment
The compound cells concentration of lactobacillus plantarum and staphylococcus xylosus is 10 in system6-8CFU/L。
8. according to the method described in claim 7, inoculation lactobacillus plantarum and staphylococcus xylosus quantitative proportion be (1:
2)-(2:1)。
9. method described in claim 1-8 is preparing the application in thick broad-bean sauce.
10. application of the method described in claim 1-8 in field of food fermentation.
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