Reduction of Characteristic Biogenic Amines Production by Synergistic Fermentation of Salt-Tolerant Yeast in Soy Sauce
Reduction of Characteristic Biogenic Amines Production by Synergistic Fermentation of Salt-Tolerant Yeast in Soy Sauce
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DOI：
10.1007/978-981-10-4801-2_28
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发表时间：
2016-11
期刊：
影响因子：
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通讯作者：
W. Qi;Wen-tao Zhang;F. Lu
中科院分区：
文献类型：
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作者：
W. Qi;Wen-tao Zhang;F. Lu
研究了酵母菌、鲁氏接合酵母菌、梭菌和酵母菌对组胺、酪胺、尸胺和亚精胺等生物胺的影响。采用高效液相色谱法（HPLC）和丹磺酰氯衍生化法，对耐盐性提高的假丝酵母S3 -5菌株及其协同发酵进行了检测。结果表明，经酵母菌处理后，酱油中苯甲酸含量增加，发酵后酱油中苯甲酸总含量为45.74 ~ 185.12mg/kg。Z. rouxii高于其它菌株。S3-5菌株产生的组胺和尸胺最高，而C菌株产生的亚精胺最高。大肠杆菌的感染率高于其它菌株。而Z. rouxii和C.表明酵母菌群协同发酵可有效控制酱料中的BA，尤其是酪胺和组胺。这些结果为提高酱料质量提供了新的途径。
The change of biogenic amines (BAs), such as histamine, tyramine, cadaverine and spermidine by the treatment ofCandida versatilis,Zygosaccharomyces rouxii,C. versatilisS3-5 yeast strain (genome shuffling strains ofCandida versatiliswith improved tolerance to salt) and the synergistic fermentation of yeast strains were detected by HPLC analysis followed by derivatization with dansyl chloride during the whole soy sauce fermentation. The results showed that the level of the BAs increased after yeast strains treatment, after fermentation, the total content of BAs range from 45.74 to 185.12 mg/kg in the soy mash samples. The tyramine produced byZ. rouxiiwas higher than other strains. The histamine and cadaverine produced by S3-5 yeast strain was the highest, while spermidine produced by yeastC. versatiliswas higher than other strains. However, the total content of BAs generated by the synergistic fermentation ofZ. rouxiiandC. versatiliswas lower than that from other strains, which suggests that BAs could be controlled by the synergistic fermentation of yeast strains, especially tyramine and histamine in the soy sauce. These results may indicate a new strategy to enhance the quality of soy sauce.