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细菌氧化合成酶在用和没有Mammaliicoccus vitulinus注射的发酵香肠中形成颜色

Jiaying Qin¹, Bingyu Li¹, Miaomiao Zhu¹

¹China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei 230009, China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China.

|March 12, 2025

概括

这项研究增强了Bacillus subtilis发酵香肠中的氧化合成酶 (NOS) 活性. 该酶通过增加尼特基肌球蛋白 (NO-Mb) 的形成来改善红色,提供了一种新的酶性颜色增强方法.

科学领域:

食品科学食品科学食品科学
生物技术是生物技术.
微生物学微生物学

背景情况:

发酵的香肠往往缺乏理想的红色.
尼基肌球蛋白 (NO-Mb) 对于肉制品的红色发育至关重要.
目前用于增色的方法可能有局限性.

研究的目的:

评估过度表达的氧化合成酶 (NOS) 提高发酵香肠颜色形成的潜力.
研究NOS和Mammaliicoccus vitulinus在增强红色中的作用.
探索一种酶的方法来增强肉类产品的颜色.

主要方法:

在Bacillus subtilis中过度表达氧化合成酶 (NOS) 基因.
净化重组NOS并将其添加到肉类模型系统和发酵香肠中.
使用紫外线视光谱学评估NOS活性,颜色形成和尼特基肌球蛋白 (NO-Mb) 度.
与NOS添加一起使用Mammaliicoccus vitulinus进行注射.

主要成果:

再组合NOS与野生类型菌株相比,显示出明显更高的活性 (58倍).
仅仅添加NOS就在甲基球蛋白模型系统中改善了颜色形成.
与M. vitulinus和NOS添加的同时注射显著增加了发酵香肠中的NO-Mb度和红色.
紫外线光谱分析证实了NO-Mb形成的增加.

结论:

过度表达的NOS可以有效地作为一种酶工具来增强发酵香肠中的红色.
结合NOS和M. vitulinus,为提高发酵香肠的视觉吸引力提供了一个有希望的策略.
这种酶方法提供了一个潜在的解决方案,以实现肉制品的理想颜色.

关键词:

颜色的颜色颜色的颜色酶性染料是一种酶性染料.发酵香肠的发酵香肠是一个.哺乳动物菌 (Mammaliicoccus vitulinus) 是一种植物.再组合的表达方式.

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