酱油发酵用菌鲁氏接合酵母的安全性

Safety analysis of Zygosaccharomyces rouxii used in soy sauce fermentation

对传统酱油发酵用菌鲁氏接合酵母的安全性进行研究。利用气相色谱-质谱联用法探讨了菌株在酱醪汁发酵中的代谢产物并研究传统菌株的代谢安全性;通过胆盐羟化酶活性检测、溶血实验及耐药性实验研究菌种自身的安全性。结果表明:鲁氏接合酵母在酱汁发酵代谢产物分析中未检出有害代谢物,并能够利用糖类及氨基酸转化成相应的醇类和酯类物质;在培养过程中鲁氏接合酵母不产生胆盐羟化酶也不具有溶血性;对伏立康唑、酮康唑、制霉菌素、两性霉素B四种基本抗生素敏感,对氟康唑存在剂量依赖性。进一步测定了两性霉素B对鲁氏酵母的最低抑菌浓度(minimum inhibitory concentration,MIC)为2μg/mL,氟康唑对鲁氏酵母的MIC为8μg/mL,低于美国临床实验室标准化委员会的药物耐药判断标准。

To study the safety of traditional soy sauce fermentation strain Zygosaccharomyces rouxii,GC-MS was used to explore the metabolites of strains in fermentation mash to ensure the metabolic safety of traditional strains;bile salts hydroxylase activity detection,hemolysis test and drug resistance test were used to evaluate the safety of the strain.The results showed that no harmful metabolites were detected and the sugars and amino acids were converted into alcohol and ester substances during fermentation.Z.rouxii did not produce bile salt hydroxylase or hemolytic strains.Z.rouxii was sensitive to antibiotics(voriconazole,ketoconazole,nystatin,and amphotericin B)and showed a dose-dependent effect to fluconazole.The minimum inhibitory concentration(MIC)of amphotericin B and fluconazole against Z.rouxii was 2μg/mL and 8μg/mL,respectively,which were lower than the drug resistance standard of US National Committee for Clinical Laboratory.This study laid a foundation for further understanding of the safety of Z.rouxii,and also provided a theoretical basis for the safety of traditional strains.