通过体外分析和低温发酵确定泡菜品种中产生物胺乳酸菌的数量

IF 2.4 3区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY
Jae Hoan Lee, Young Hun Jin, Jun-Hee Lee, Young Kyoung Park, Jae-Hyung Mah
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引用次数: 0

摘要

本研究分析了三种(类型)泡菜(裴州泡菜、白泡菜和洌木泡菜)中的生物胺(BA)含量,确定了致病菌,并评估了泡菜在 4 °C 发酵过程中与生物胺形成相关的基因表达。在一种裴州泡菜产品中检测到组胺含量超过毒性极限。大多数白州泡菜产品中的酪胺含量约为毒性限值的一半。其他品种的 BA 含量相对较低。经鉴定,从所有泡菜品种中分离出的大多数 BA 生产者都是左旋乳酸杆菌(Levilactobacillus brevis),它主要生产酪胺。为了弄清酵母菌在裴州泡菜中形成酪胺的作用,使用酵母菌 BC1M20 进行了发酵实验。结果显示,接种泡菜中的酪胺含量和酪氨酸脱羧酶基因(tdc)表达量均高于对照组。此外,在接种泡菜中,酪氨酸含量降低,而表达水平几乎保持不变。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Determination of biogenic amine-producing lactic acid bacteria in kimchi varieties through in vitro analysis and low temperature fermentation

Determination of biogenic amine-producing lactic acid bacteria in kimchi varieties through in vitro analysis and low temperature fermentation

This study analyzed biogenic amine (BA) content in three varieties (types) of kimchi (Baechu kimchi, Baek kimchi, and Yeolmu kimchi), identified the causative bacteria, and evaluated the gene expression associated with the BA formation during kimchi fermentation at 4 °C. Histamine content exceeding the toxicity limit was detected in a single Baechu kimchi product. Tyramine content in most Baechu kimchi products was approximately half of the toxicity limit. Other varieties had relatively lower BA content. Most BA producers isolated from all kimchi varieties were identified as Levilactobacillus brevis, which prominently produced tyramine. To clarify the role of L. brevis in tyramine formation in Baechu kimchi, fermentation experiments were performed using L. brevis BC1M20. The results showed that tyramine content and tyrosine decarboxylase gene (tdc) expression were higher in the inoculated kimchi than in the control. In addition, in the inoculated kimchi, the content decreased while the expression level was almost constant.

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来源期刊
Food Science and Biotechnology
Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-
CiteScore
5.40
自引率
3.40%
发文量
174
审稿时长
2.3 months
期刊介绍: The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.
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