摘要
生物胺存在于多种发酵食品中,人体吸收过量的生物胺后会引起不良的生理反应。在葡萄酒苹果酸-乳酸发酵(MLF)过程中,有些乳酸菌能够对氨基酸脱羧产生生物胺。利用PCR与DNA探针技术能够快速检测葡萄酒中的组胺产生菌。工艺上采用接种法进行MLF,并在MLF完成后对乳酸菌进行有效清除,可以显著降低葡萄酒中生物胺的含量。
Many kinds of fermented food contain biogenic amines. If the intake is excessive, biogenic amines will haveundesirable physiological effect on human bodies. Biogenic amines are produced by decarboxylation of amino acids duringmalolactic fermentation(MLF)carried by some lactic acid bacteria in wine. Histamine-producing strains can be detected by PRCand DNA probes technology rapidly. In order to lower the concentration of biogenic amines in wine, MLF carried out byinoculation is proposed, and effective elimination of lactic acid bacteria from wine after MLF is also necessary.
出处
《中外葡萄与葡萄酒》
2003年第2期12-15,共4页
Sino-Overseas Grapevine & Wine
基金
宁夏自然科学青年基金资助项目(No.200015)
关键词
葡萄酒
生物胺
工艺控制
发酵
乳酸菌
Biogenic amines
Lactic acid bacteria
Malolactic fermentation, Wine
