葡萄酒酿造中降解生物胺乳酸菌的筛选、鉴定及其特性

Screening,identification,and characteristics of lactic acid bacteria with biogenic amines degrading activity in wine brewery

葡萄酒发酵过程中乳酸菌脱羧形成生物胺,当生物胺摄入过量时会对人体造成危害。为筛选具有降解生物胺能力的乳酸菌,采用生物胺显色培养基和高效液相色谱法筛选获得1株降解生物胺能力较好的菌株,经形态学和分子生物学鉴定为植物乳植物杆菌,并命名为NXU-Q12。在此基础上,进一步研究其生长特性和降解生物胺的能力,其在不同pH和乙醇浓度下均可生长,但在pH为3~4.5,乙醇体积分数为10%~14%时生长活性和降解生物胺的能力同时受到抑制。文章为葡萄酒发酵过程中生物胺的调控提供优良菌株和一定的参考价值。

Biogenic amines(BAs) are formed by decarboxylation of lactic acid bacteria during wine fermentation.In order to obtain the lactic acid bacteria with good BAs-degrading ability,the chromogenic medium with BAs was used for cultural isolation and the products were analyzed by high performance liquid chromatography.The isolate NXU-Q12 with BAs-degrading ability was identified as Lactobacillus plantarum by morphology and molecular biology.Furthermore,the strain was selected to further evaluate on its growth characteristics and degradation ability of BAs.It could grow under different pH stress with BAs-degrading ability,however,its growth and BAs-degrading ability were inhibited at pH of 3-4.5 and 10%-15% ethanol(volume fraction).These studies provided excellent strains and reference value for the regulation of BAs in wine fermentation.