在kimchi品种中通过体外分析和低温发酵来确定生物氨基酸生产的乳酸细菌
Jae Hoan Lee1, Young Hun Jin1, Jun-Hee Lee1
1Department of Food and Biotechnology, Korea University, 2511 Sejong-ro, Sejong, 30019 Republic of Korea.
Food science and biotechnology
|August 15, 2024
概括
在kimchi中分析了生物氨基胺 (BAs). 在一个样本中,胺含量超过了限值,而在 Baechu kimchi 中,主要由 Levilactobacillus brevis 生产的胺含量普遍存在.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 发酵技术的发酵技术
背景情况:
- 生物胺 (BA) 是发酵食品中发现的化合物.
- 食品中高水平的BA可能会给健康带来风险.
- 金是一种发酵的蔬菜产品,是BA的潜在来源.
研究的目的:
- 为了量化不同种类的金吉的生物氨基含量.
- 为了识别 kimchi 发酵过程中负责 BA 生产的细菌.
- 为了研究与金中BA形成相关的基因表达.
主要方法:
- 在 Baechu,Baek 和 Yeolmu kimchi 中生物氨基含量的分析.
- 从金样本中分离和识别细菌.
- 在发酵过程中,在Levilactobacillus brevis中对氨酸脱碳酶 (tdc) 的基因表达分析.
主要成果:
- 在一个 Baechu kimchi 样本中,胰岛素水平超过了毒性极限.
- 在大多数 Baechu kimchi 样本中检测到显著水平的提拉胺.
- 鉴定出Levilactobacillus brevis是主要的BA生产者,尤其是提拉胺.
结论:
- 莱维拉克托巴西勒斯 (Levilactobacillus brevis) 在 Baechu kimchi 中的提拉胺形成中起着关键作用.
- 铁氨酸含量和tdc基因表达在L. brevis接种时升高.
- 需要进一步的研究,以了解金发酵过程中的BA动态.
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