Guangdong Pearl River Bridge Biotechnology Co. Ltd., Zhongshan 528415 , China.
J Agric Food Chem. 2018 Mar 7;66(9):2108-2113. doi: 10.1021/acs.jafc.7b06053. Epub 2018 Feb 23.
Citrulline, the major precursor of ethyl carbamate in soy sauce, is an intermediate catabolite of arginine produced by bacteria present in soy sauce moromi mash. Pediococcus acidilactici is responsible for the formation of citrulline during the lactic acid fermentation process of soy sauce. However, citrulline accumulation during the alcoholic fermentation process and the corresponding bacteria involved have not been identified. Salt-tolerant, arginine-utilizing bacteria were isolated from moromi mash during the alcoholic fermentation process. Under normal cultivation conditions, arginine utilization by these strains did not contribute to citrulline accumulation. However, the conversion of arginine to citrulline by these bacteria increased when cultivated during the alcoholic fermentation process. Additionally, the ethanol-enhanced solubility of free fatty acids in moromi mash stimulated the accumulation of citrulline. Staphylococcus exhibited the highest capability in the conversion of arginine to citrulline.
精氨酸的主要前体物质瓜氨酸是酱油中氨基甲酸乙酯的主要前体物质，它是酱油醪中细菌产生的精氨酸的中间代谢产物。乳球菌属在酱油的乳酸发酵过程中负责瓜氨酸的形成。然而，在酒精发酵过程中瓜氨酸的积累以及相关的细菌尚未被确定。从酒精发酵过程中的醪中分离出耐盐、利用精氨酸的细菌。在正常培养条件下，这些菌株对精氨酸的利用不会导致瓜氨酸的积累。然而，当在酒精发酵过程中培养时，这些细菌将精氨酸转化为瓜氨酸的能力增强。此外，乙醇增强了醪中游离脂肪酸的溶解度，刺激了瓜氨酸的积累。葡萄球菌在将精氨酸转化为瓜氨酸方面表现出最高的能力。
