Niu Tianjiao, Li Xing, Guo Yongjie, Ma Ying
School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin 150090, China.
Mengniu Hi-tech Dairy (Beijing) Co., Ltd., Beijing 101107, China.
Foods. 2019 Aug 2;8(8):312. doi: 10.3390/foods8080312.
A , CAU 3823, which can degrade 40% of biogenic amines (BAs) content in Chinese rice wine (CRW) at the end of post-fermentation, was selected and characterized in this work. It would be an optimal choice to add 10 cfu/mL of selected strain into the fermentation broth to decrease the BAs while keeping the character and quality of CRW. Nine amine oxidases were identified from the strain and separated using Sephadex column followed by LC-MS/MS analysis. The purified amine oxidase mixture showed a high monoamine oxidase activity of 19.8 U/mg, and more than 40% of BAs could be degraded. The biochemical characters of the amine oxidases were also studied. This work seeks to provide a better solution to degrade BAs in CRW prior to keeping the character and quality of CRW and a better understanding of the degradability of the strain to the BAs.
在本研究中，筛选并鉴定了CAU 3823，该菌株在发酵后期可降解40%的黄酒生物胺（BA）。在发酵液中添加10 cfu/mL的筛选菌株以降低生物胺含量，同时保持黄酒的特性和品质，这将是一个最佳选择。从该菌株中鉴定出9种胺氧化酶，并使用葡聚糖凝胶柱进行分离，随后进行LC-MS/MS分析。纯化的胺氧化酶混合物显示出19.8 U/mg的高单胺氧化酶活性，并且可以降解40%以上的生物胺。还研究了胺氧化酶的生化特性。本研究旨在为在保持黄酒特性和品质的前提下更好地降解黄酒中的生物胺提供解决方案，并更好地了解该菌株对生物胺的降解能力。
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