Biogenic amines content and assessment of bacterial and fungal diversity in stinky tofu - A traditional fermented soy curd
Biogenic amines content and assessment of bacterial and fungal diversity in stinky tofu - A traditional fermented soy curd
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传统发酵豆腐——臭豆腐中生物胺含量及细菌和真菌多样性评估
DOI：
10.1016/j.lwt.2017.08.085
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发表时间：
2018-02-01
影响因子：
6
通讯作者：
He, Guoqing
中科院分区：
文献类型：
--
作者：
Gu, Jingsi;Liu, Tongjie;He, Guoqing
对来自6个不同地区的18个豆腐(臭豆腐)及其卤水样品的微生物谱进行了评估。此外，还利用高效液相色谱法测定了中国发酵豆腐中生物胺的含量。应用16种S rDNA基因和内转录间隔区(ITS)rDNA基因测序方法，分别鉴定出细菌80种444株和真菌26种116株。所有样品中，豆腐和盐水中细菌总数的平均值分别为7.00logcfu/g和6.99logcfu/m L，真菌细胞的平均值分别为2.58logcfu/g和3.55logcfu/m L。结果表明，受试样品中以鲁氏链球菌、乳酸乳球菌和解脂雅罗威菌为主。对于生物胺，所有样品中都检测到了酪胺，但没有检测到精胺。仅在西安豆腐中检出β-苯乙胺。微生物组成和生物胺含量是影响臭豆腐产品安全性的主要因素。这项研究表明，臭豆腐的发酵过程中存在着大量的微生物多样性，这可能在生物胺的生产中起着关键作用。(C)爱思唯尔有限公司发布的2017年。
Microbial profiles of eighteen soy curd (stinky tofu) samples as well as their brines, collected from six different regions, were assessed. In addition, biogenic amines were also quantified using HPLC to determine their levels in Chinese fermented soy curd. A total of 444 bacteria, comprising 80 species, and 116 fungal isolates, comprising 26 species, were identified using 16 S rDNA gene and internal transcribed spacer (ITS) rDNA gene sequencing, respectively. In all samples, the average number of bacteria in tofu and brine was 7.00 log cfu/g and 6.99 log cfu/mL, respectively, while the average value of fungal cells in tofu and brine were 2.58 log cfu/g and 3.55 log cfu/mL, respectively. The results revealed the predominance of Streptococcus lutetiensis, Lactococcus lactis and Yarrowia lipolytica in the samples tested. In case of biogenic amines, tyramine was detected in all samples while spermine could not be detected. beta-phenethylamine was only detected in the tofu of Xi'an. The microbial composition and biogenic amines content are the main factors affecting the safety of stinky tofu products. This study indicates that a large microbial diversity is associated with the fermentation of stinky tofu which may have a key role in the production of biogenic amines. (C) 2017 Published by Elsevier Ltd.