College of Biomass Science and Engineering, Sichuan University, Chengdu, 610065, China.
College of Biomass Science and Engineering, Sichuan University, Chengdu, 610065, China; Key Laboratory of Leather Chemistry and Engineering, Ministry of Education, Sichuan University, Chengdu, 610065, China.
Food Microbiol. 2022 Sep;106:104056. doi: 10.1016/j.fm.2022.104056. Epub 2022 May 11.
This study aimed to investigate the formation and abatement strategies of biogenic amines (BAs) in the moromi contaminated accidently during Cantonese soy sauce (CSS) production processes. The ratio of total acid/amino nitrogen (TA/AAN) in koji can be used to predict the change in BAs content. Of the three main phases, BAs contents were more significantly increased once moromi manufacturing- and fermentation-phase were polluted. By co-culturing Tetragenococcus halophilus CGMCC3792 with Zygosaccharomyces rouxii CGMCC21865, BAs content was reduced by 59.96% and 51.10%, respectively, for the contaminated initial and fermenting moromi. Moreover, BAs content was reduced by 67.68% via the split batch fermentation method for the latter. Based on high throughput sequencing and metatranscriptome technology, BAs content was closely related to Lactobacillus abundance. It revealed the mechanism of abating BAs by inhibiting decarboxylase expression and changing redox potential. Therefore, it was an efficient strategy for abating BAs content and improving the flavor profile of CSS.
本研究旨在探讨在广东酱油（CSS）生产过程中意外污染的醪液中生物胺（BAs）的形成和减少策略。曲料中的总酸/氨基氮（TA/AAN）比值可用于预测 BAs 含量的变化。在三个主要阶段中，一旦醪液制造和发酵阶段受到污染，BAs 含量会显著增加。通过共培养嗜热链球菌 CGMCC3792 和鲁氏接合酵母 CGMCC21865，污染初始醪液和发酵醪液中的 BAs 含量分别降低了 59.96%和 51.10%。此外，在后一种情况下，通过分批补料发酵法可将 BAs 含量降低 67.68%。基于高通量测序和宏转录组技术，BAs 含量与乳杆菌丰度密切相关。它揭示了通过抑制脱羧酶表达和改变氧化还原电位来减少 BAs 含量的机制。因此，这是一种降低 BAs 含量和改善 CSS 风味特征的有效策略。
