乳酸乳球菌广泛应用于乳品发酵行业，能够通过胍基丁胺脱亚胺酶代谢途径（AGDI）中Agu酶家族催化生成腐胺。腐胺是一种存在于发酵食品中的潜在危害性生物胺。本课题通过蛋白组学和实时定量PCR技术研究乳酸乳球菌在不同糖组分、浓度下分解代谢物控制蛋白（CcpA）和Agu酶家族差异表达谱，以及AGDI基因簇转录表达谱，发现CcpA调控AGDI基因簇转录变化规律和调控酶蛋白表达上调或下调的作用变量。结合代谢组学技术检测生物胺积累、基质成分、pH值等物理化学因子的动力学变化规律，进一步量化分析各参数和变量之间的相关性，得到发酵过程糖调控参数，实现“发酵参数诱导→分解代谢物控制蛋白表达→合成酶系表达→生物胺调控”。从生物胺产生菌乳酸乳球菌自身代谢特点出发，调节发酵过程糖参数来消减产品中的生物胺。本研究完善乳酸乳球菌发酵糖参数对腐胺合成调控技术理论，对发酵食品中危害物质预防调控具有重要意义。

Lactococcus lactis is widely used in dairy industry, it could produce putrescine catalyzed by Agu enzyme family from agmatine via the agmatine deiminase (AGDI) pathway. Putrescine is potential hazardous biogenic amine in the fermentation food. In the present study, Lactococcus lactis was treated by different concentration of glucose and lactose, the expression level of catabolite control protein CcpA, Agu enzyme family were analyzed by proteomics, the expression level of AGDI cluster was detected by qPCR, and the up-regulated or down-regulated expression level of protein was monitored, in order to get the regulation of expression level of AGDI cluster controlled by CcpA and the variable role of glucose and lactose concentration; The correlations between the above and the regulation of the biogenic amines accumlation, the nutrition factors consume as well as PH and other physical factors were also calculated in order to realize ‘fermentation parameter → catabolite control protein expression → enzyme expression → biogenic amines control’. This study could help develop control theory of putrescine regulated by fermentation parameter of glucose and lactose in Lactococcus lactis, hich is of great insignificance and provide the evidence for provention and control of hazardous substances in the fermentation food.