相关实验视频

Updated: Jan 12, 2026

The Cultivation, Growth, and Viability of Lactic Acid Bacteria: A Quality Control Perspective

The Cultivation, Growth, and Viability of Lactic Acid Bacteria: A Quality Control Perspective

Published on: June 16, 2022

从自制白奶酪中分离出来的乳酸细菌的生物氨酸降解:基于分子和HPLC的评估

Ammar Almansour¹, Sefa Nur Akkaya¹, Sumeyye Akbulut¹

¹Department of Molecular Biology and Genetics, Faculty of Science, Ataturk University, Erzurum, 25240, Turkey.

Probiotics and antimicrobial proteins

|November 1, 2025

概括

这项研究在埃尔祖鲁姆奶酪中发现了乳酸细菌 (LAB),能够降解生物氨基胺 (BA). 这些本地LAB菌株显示出控制有害BA积累和提高奶酪安全性和质量的潜力.

科学领域:

食品微生物学食品微生物学
食品化学食品化学
分子生物学分子生物学

背景情况:

食品中的生物氨基 (BA) 存在健康风险.
控制奶酪中的BA积累对于食品安全至关重要.
埃尔兹鲁姆自制白奶酪缺乏关于BA降解微生物的先前调查.

研究的目的:

研究Erzurum自制白奶酪中的BA降解乳酸细菌 (LAB).
识别与BA生产和降解相关的基因.
评估本土LAB对奶酪BA控制的潜力.

主要方法:

聚合酶链反应 (PCR) 检测BA形成基因 (hdcA,cadA,tdcA,odc).
高性能液体色谱 (HPLC) 验证基因发现并评估BA降解.
查与多铜氧化酶 (MCOs) 相关的sufI基因.

主要成果:

72%的LAB菌株具有组胺和 tyramine 形成的基因;没有一个有 cadaverine 或 putrescine 的基因.
12%的不生产BA的LAB携带了sufI基因.
在最佳条件下 (pH4.5-5.5,32-37°C) 九种LAB菌株表现出BA降解能力.
分析的奶酪显示BA在安全范围内.

结论:

埃尔苏鲁姆奶酪中的本土LAB具有BA降解潜力.
可以使用特定的LAB菌株来控制BA的形成.
这项研究有助于了解奶酪的微生物生态,并提高食品安全.

关键词:

生物原氨基氨基这是奶酪.高性能液体色谱学高性能液体色谱学乳酸细菌是一种乳酸细菌.聚合酶连锁反应的发生.

更多相关视频

Evaluation of Microbial Safety of Dairies using Bacterial Proteomic Profiling via MALDI Approach

Evaluation of Microbial Safety of Dairies using Bacterial Proteomic Profiling via MALDI Approach

Published on: October 7, 2025

Metagenomic Analysis of Silage

Metagenomic Analysis of Silage

Published on: January 13, 2017

相关概念视频

Amino Acid Catabolism

Amino Acid Catabolism

Microorganisms rely on proteins as an essential carbon and energy source, particularly in environments with limited polysaccharides or lipids. However, proteins are too large to cross the plasma membrane unaided, necessitating enzymatic degradation. Microbes secrete extracellular proteases and peptidases that hydrolyze proteins into peptides, which can then be transported across the membrane. Once inside the cell, intracellular proteases degrade these peptides into free amino acids, which...

Microbial Fermentation

Microbial Fermentation

Fermentation is a crucial anaerobic metabolic process that enables microbes to derive energy from sugar without relying on oxygen or an electron transport chain. This process is fundamental to various biological and industrial applications and is classified based on the metabolic products generated.Role of Pyruvate in FermentationPyruvate and its derivatives serve as key electron acceptors in fermentative pathways. The oxidation of NADH to regenerate NAD+ is essential for the continuation of...