Effects of Amino Acid Decarboxylase Genes and pH on the Amine Formation of Enteric Bacteria From Chinese Traditional Fermented Fish (Suan Yu)
Effects of Amino Acid Decarboxylase Genes and pH on the Amine Formation of Enteric Bacteria From Chinese Traditional Fermented Fish (Suan Yu)
复制标题
氨基酸脱羧酶基因和pH对传统发酵鱼肠道细菌胺形成的影响
DOI：
10.3389/fmicb.2020.01130
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发表时间：
2020-07-02
影响因子：
5.2
通讯作者：
Ye, Chun
中科院分区：
文献类型：
--
作者：
Yang, Qin;Meng, Ju;Ye, Chun
生物胺（biogenic amines，BAs）的形成是酸鱼的一个重要潜在风险。对从酸鱼中筛选出的97株肠道细菌的产胺能力进行了研究。对27株高产BA菌株的氨基酸脱羧酶基因型多样性和pH值的影响进行了研究。结果表明，97株菌株产生高水平的腐胺、组胺和尸胺。此外，27株菌株携带odc、speA、speB、adiA和ldc基因。13例携带hdc基因。Morganella morganii 42 C2通过鸟氨酸脱羧酶途径产生最高腐胺含量880 mg/L。产气克雷伯氏菌13 C2产生的组胺含量最高（1，869 mg/L）。克雷伯氏肺炎杆菌47 C2（1，821 mg/L）显示尸胺含量最高。odc、adiA、speB、ldc和hdc在细胞酸应激反应中起重要作用。酸胁迫导致生长延迟，但能增加腐胺、组胺和尸胺的含量。脱羧酶具有菌株特异性而不是物种特异性。本研究为酸鱼脱羧酶基因型多样性及pH对肠道细菌产BAs类型和能力的影响提供了参考。
The formation of biogenic amines (BAs) is an important potential risk in Suan yu. This study investigated the amine production abilities of 97 strains of enteric bacteria screened from Suan yu. The genotypic diversity of amino acid decarboxylase and the effect of pH were explored on 27 strains of high-yield BAs. Results showed that high levels of putrescine, histamine, and cadaverine were produced by the 97 strains. In addition, 27 strains carried odc, speA, speB, adiA, and ldc genes. Thirteen carried hdc gene. Morganella morganii 42C2 produced the highest putrescine content of 880 mg/L via the ornithine decarboxylase pathway. The highest histamine content was produced by Klebsiella aerogenes 13C2 (1,869 mg/L). The highest cadaverine content was shown by Klebsiella pneumoniae 47C2 (1,821 mg/L). odc, adiA, speB, ldc, and hdc play important roles in the cellular acid stress response. Acid stress caused the growth delay but can increase the contents of putrescine, histamine, and cadaverine. Decarboxylase was strain specific rather than species specific. This study provides a reference for the genotypic diversity of decarboxylase and effect of pH on the types and abilities of BAs produced by enteric bacteria in Suan yu.