Assessment of biogenic amine and nitrite production in low-salt Paocai during fermentation as affected by reused brine and fresh brine
Assessment of biogenic amine and nitrite production in low-salt Paocai during fermentation as affected by reused brine and fresh brine
复制标题
DOI：
10.1016/j.fbio.2021.100958
复制
发表时间：
2021-06
期刊：
影响因子：
5.2
通讯作者：
N. Zhao;H. Lai;Yali Wang;Yuli Huang;Qiao Shi;Wei He;Shiyu Zhu;Yanshu Li;Yong Zhu
中科院分区：
文献类型：
--
作者：
N. Zhao;H. Lai;Yali Wang;Yuli Huang;Qiao Shi;Wei He;Shiyu Zhu;Yanshu Li;Yong Zhu
本研究的目的是研究重复使用盐水和新鲜盐水对低盐泡菜发酵过程中亚硝酸盐和生物胺产量的影响，以及初始微生物负荷和酸化的影响。通过对重复卤水（RB）、微生物还原性重复卤水（MRRB）、新鲜盐水（SB）和酸化新鲜盐水（ASB）发酵泡菜中微生物数量、理化性质以及亚硝酸盐、生物胺和前体氨基酸氮（AAN）的变化进行监测，结果表明，重复卤水促进了乳酸菌（LAB）和酵母的生长，导致还原糖的快速消耗。MRRB和RB对不良肠杆菌有抑制作用，而SB和ASB不起作用。发酵后RB的AAN含量最高，亚硝酸盐（1.10 mg/kg）、组胺（0.29 mg/kg）、酪胺（0.79 mg/kg）和尸胺（未检出）含量最低。将SB与ASB进行比较，发现盐水初始酸化去除尸胺，组胺含量降低33.93%。上述结果表明，初始微生物负荷和盐水酸化可降低泡菜发酵过程中亚硝酸盐和生物胺的产量，为生产安全性更高的发酵蔬菜提供指导。
The objective of the present study was to investigate the effect of reused brine and fresh salt brine on nitrites and biogenic amines production in low-salt Paocai during fermentation, with insights into the impact of initial microbial loading and acidification. By monitoring the changes in microbial counts, physicochemical properties as well as the production of nitrites, biogenic amines and precursor amino acid nitrogen (AAN) in Paocai fermented with reused brine (RB), microorganism-reduced reused brine (MRRB), fresh salt brine (SB) and acidified fresh salt brine (ASB), the results showed that RB promoted the growth of lactic acid bacteria (LAB) and yeasts, causing a rapid consumption of reducing sugar. MRRB and RB inhibited the undesirable enterobacteria, while SB and ASB failed. Among the treatments, RB achieved highest AAN contents and lowest contents of nitrites (1.10 mg/kg), histamine (0.29 mg/kg), tyramine (0.79 mg/kg) and cadaverine (not detected) after fermentation. Comparing SB with ASB, it was found that initial acidification of salt brine eliminated cadaverine and reduced histamine contents by 33.93%. These results suggested that the initial microbial loading and acidification of brine could reduce nitrites and biogenic amines production in Paocai during fermentation, which might provide guidance for production of fermented vegetable with higher safety.