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从苹果酒中分离出的乳酸菌产生生物胺的研究

Biogenic amine production by lactic acid bacteria isolated from cider.

作者信息

Garai G, Dueñas M T, Irastorza A, Moreno-Arribas M V

机构信息

Departamento de Química Aplicada, Facultad de Ciencias Químicas, Universidad del País Vasco, San Sebastián, Spain.

出版信息

Lett Appl Microbiol. 2007 Nov;45(5):473-8. doi: 10.1111/j.1472-765X.2007.02207.x.

Abstract

AIMS

To study the occurrence of histidine, tyrosine and ornithine decarboxylase activity in lactic acid bacteria (LAB) isolated from natural ciders and to examine their potential to produce detrimental levels of biogenic amines.

METHODS AND RESULTS

The presence of biogenic amines in a decarboxylase synthetic broth and in cider was determined by reversed-phase high-performance liquid chromatography (RP-HPLC). Among the 54 LAB strains tested, six (five lactobacilli and one oenococci) were biogenic amine producers in both media. Histamine and tyramine were the amines formed by the LAB strains investigated. Lactobacillus diolivorans were the most intensive histamine producers. This species together with Lactobacillus collinoides and Oenococcus oeni also seemed to produce tyramine. No ability to form histamine, tyramine or putrescine by Pediococus parvulus was observed, although it is a known biogenic amine producer in wines and beers.

CONCLUSIONS

This study demonstrated that LAB microbiota growing in ciders had the ability to produce biogenic amines, particularly histamine and tyramine, and suggests that this capability might be strain-dependent rather than being related to a particular bacterial species.

SIGNIFICANCE AND IMPACT OF THE STUDY

Production of biogenic amines by food micro-organisms has continued to be the focus of intensive study because of their potential toxicity. The main goal was to identify the microbial species capable of producing these compounds in order to control their presence and metabolic activity in foods.

摘要

目的

研究从天然苹果酒中分离出的乳酸菌(LAB)中组氨酸、酪氨酸和鸟氨酸脱羧酶的活性,并检测它们产生有害水平生物胺的可能性。

方法与结果

采用反相高效液相色谱法(RP-HPLC)测定脱羧酶合成肉汤和苹果酒中生物胺的存在情况。在所测试的54株LAB菌株中,有6株(5株乳酸杆菌和1株酒球菌)在两种培养基中均为生物胺产生菌。组胺和酪胺是所研究的LAB菌株产生的胺类。嗜二醇乳酸杆菌是最强的组胺产生菌。该菌种与柯氏乳酸杆菌和酒类酒球菌似乎也能产生酪胺。尽管短小片球菌是葡萄酒和啤酒中已知的生物胺产生菌,但未观察到其产生组胺、酪胺或腐胺的能力。

结论

本研究表明,在苹果酒中生长的LAB微生物群有能力产生生物胺,尤其是组胺和酪胺,并表明这种能力可能取决于菌株,而非特定的细菌种类。

研究的意义与影响

由于其潜在毒性,食品微生物产生生物胺一直是深入研究的重点。主要目标是确定能够产生这些化合物的微生物种类,以便控制它们在食品中的存在和代谢活性。

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