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在使用Pediococcus acidilactici初始培养物生产的木麻发酵中发生的元基因和生物氨基的变化

Danielle Gama Brício¹, Maria Beatriz A Gloria², José Augusto Pires Bitencourt^3,4

¹Programa de Pós-graduação em Ciência e Tecnologia de Alimentos, Instituto de Tecnologia, Universidade Federal do Pará, Belém, Brazil.

Journal of the science of food and agriculture

|November 25, 2025

概括

在Pediococcus acidilactici的初始培养物中,通过控制生物源性胺和抑制病原体,优化了 tucupi 生产. 这提高了发酵麻豆的质量和安全性.

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:

起始培养对于一致的发酵食品生产和病原体预防至关重要.
从可可发酵中获得的Pediococcus acidilactici被调查用于 tucupi 生产.
图库皮 (Tucupi) 是一个受欢迎的巴西亚马逊,来自麻瓜根汁 (manipueira).

研究的目的:

评估Pediococcus acidilactici作为起始培养对图库皮发酵的影响.
分析发酵过程中的物理化学性质,生物氨基含量和微生物群落.
确定P. acidilactici是否可以提高 tucupi. 的质量和安全性.

主要方法:

使用或不使用P. acidilactici注射剂的Manipueira发酵 (Pa处理与对照治疗).
在24小时内,以4小时的间隔分析样本.
分析包括物理化学特征,生物原胺 (HPLC-FLD) 和元基因组微生物鉴定.

主要成果:

在这两种治疗中,发酵增加了酸度,降低了pH和糖分.
在Pa治疗中检测到更高的普特雷辛和组胺水平.
P. acidilactici的注射导致了乳杆菌的主导地位,减少了Bacillus和Enterococcus,并抑制了不必要的微生物.

结论:

皮迪奥科克 (Pediococcus acidilactici) 优化了图库皮的生产.
起始培养有效控制了生物原氨基水平,并抑制了致病性细菌.
使用P. acidilactici提高了 tucupi. 的整体质量和安全性.

关键词:

在HCA中,HCA是最重要的.乳球球菌 (Lactococcus) 是一个细菌.在PCA中,PCA是PCA.威塞拉 (Weissella) 是一种植物.基因组胺组胺的使用方法布特雷斯辛 (Putrescine) 是一种有毒的药物.

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