The arginine deiminase pathway of koji bacteria is involved in ethyl carbamate precursor production in soy sauce
The arginine deiminase pathway of koji bacteria is involved in ethyl carbamate precursor production in soy sauce
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曲细菌的精氨酸脱亚氨酶途径参与酱油中氨基甲酸乙酯前体的生产
DOI：
10.1111/1574-6968.12542
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发表时间：
2014
影响因子：
2.1
通讯作者：
Guocheng Du
中科院分区：
文献类型：
--
作者：
Jiran Zhang;Fang Fang;Jian Chen;Guocheng Du
氨基甲酸乙酯（EC）是一种2A类致癌物，由许多发酵食品和酒精饮料中的一些前体产生。瓜氨酸、尿素、氨基甲酰磷酸盐和乙醇是发酵食品中检测到的常见前体。本研究证明瓜氨酸是酱料中主要的EC前体，其在醪液期积累，并与曲菌对精氨酸的利用有关。经鉴定，属于三个属的六种曲分离物能够通过精氨酸脱亚胺酶（ADI）途径积累瓜氨酸。在这些菌株中，只有乳酸片球菌在高浓度氯化钠存在下仍保持较高的瓜氨酸合成和积累活性。这些结果表明，在酱料发酵过程中，乳酸假单胞菌对EC前体瓜氨酸的积累起着重要作用。
Ethyl carbamate (EC) is a group 2A carcinogen generated from a few precursors in many fermented foods and alcoholic beverages. Citrulline, urea, carbamoyl phosphate, and ethanol are common precursors detected in fermented foods. In this study, citrulline was proved to be the main EC precursor in soy sauce, which was found to be accumulated in moromi mash period and correlated with the utilization of arginine by koji bacteria. Six koji isolates belonging to three genera were identified to be able to accumulate citrulline via the arginine deiminase (ADI) pathway. Among these strains, onlyPediococcus acidilacticiretained high activities in synthesis and accumulation of citrulline in the presence of high concentration of sodium chloride. These results suggested thatP.acidilacticiis responsible for the accumulation of citrulline, one of the EC precursors, in the process of soy sauce fermentation.