Formation of tyramine in yoghurt during fermentation - Interaction between yoghurt starter bacteria and Lactobacillus plantarum.
Formation of tyramine in yoghurt during fermentation - Interaction between yoghurt starter bacteria and Lactobacillus plantarum.
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发酵过程中酸奶中酪胺的形成 - 酸奶发酵剂细菌和植物乳杆菌之间的相互作用。
DOI：
10.1016/j.foodres.2017.04.014
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发表时间：
2017
影响因子：
8.1
通讯作者：
V. Gökmen
中科院分区：
文献类型：
--
作者：
C. Yilmaz;V. Gökmen
研究了嗜热链球菌RSKK 04082、德氏乳杆菌保加利亚亚种DSM 20081和植物乳杆菌RSKK 02030在酸奶发酵过程中酪胺的形成。这些微生物作为单菌株或含有双菌株或三菌株的混合培养物用于酸奶发酵。通过测定总游离氨基酸和培养基pH值以及菌株的微生物计数，也揭示了微生物之间的相互作用。结果表明，德氏乳杆菌保加利亚亚种DSM 20081不产酪胺，而嗜热链球菌RSKK 04082和植物乳杆菌RSKK 02030在不同的发酵条件下均能产酪胺。嗜热链球菌RSKK 04082和德氏乳杆菌保加利亚亚种DSM 20081之间以及德氏乳杆菌保加利亚亚种DSM 20081和植物乳杆菌RSKK 02030之间在酪胺产生方面存在协同相互作用。本研究观察到德氏乳杆菌保加利亚亚种DSM 20081对酸奶中酪胺的积累有间接影响。
This study aimed to investigate the formation of tyramine during yoghurt fermentation with the focus on interaction betweenStreptococcusthermophilusRSKK 04082,Lactobacillusdelbrueckiisubsp.bulgaricusDSM 20081 andLactobacillus plantarumRSKK 02030. These microorganisms were used in the yoghurt fermentation as single strains or mixed cultures containing double or triple strains. The interactions between microorganisms have been also revealed by determining total free amino acids and the pH of the medium together with the microbial count of the strains. It was observed thatL.delbrueckiisubsp.bulgaricusDSM 20081 did not produce tyramine whileS.thermophilusRSKK 04082 andL.plantarumRSKK 02030 could produce tyramine depending on the fermentation conditions. Synergistic interactions betweenS.thermophilusRSKK 04082 andL.delbrueckiisubsp.bulgaricusDSM 20081 and, betweenL.delbrueckiisubsp.bulgaricusDSM 20081 andL.plantarumRSKK 02030 were found in terms of tyramine production. It was observed in this study thatL.delbrueckiisubsp.bulgaricusDSM 20081 had indirect effect on accumulation of tyramine in the yoghurts.