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Pediococcus pentosaceus和茶叶聚醇对生物原氨基,挥发性化合物和发酵香肠中的微生物群体的影响

Erke Sun¹, Xueying Sun¹, Weiqi Qin¹

¹College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; Inner Mongolia Autonomous Region Engineering Research Center for Beef and Mutton Quality Identification and Safe Processing, Inner Mongolia Agricultural University, Hohhot 010018, China.

|February 26, 2026

概括

茶叶多 (TP) 和Pediococcus pentosaceus 37×-9可降低发酵香肠中的生物氨基酸 (BA). 这种组合增强了微生物多样性,并通过促进有益的细菌和质形成来改善香肠的味道.

科学领域:

食品微生物学食品微生物学
发酵科学发酵科学
生物技术是生物技术.

背景情况:

发酵香肠中的生物胺 (BA) 是消费者关注的一个重要问题.
Pediococcus pentosaceus 37×-9是一种具有BA降解和风味增强潜力的细菌.
茶叶多 (TP) 以其抗氧化和抗菌特性而闻名.

研究的目的:

为了研究参与BA降解和Pediococcus pentosaceus 37×-9.的风味形成的基因.
评估茶叶聚醇 (TP) 对Pediococcus pentosaceus 37×-9.的氨酸降解活性的影响.
分析Pediococcus pentosaceus 37×-9和TP对微生物群落结构,多样性和发酵香肠中的挥发性风味化合物的协同效应.

主要方法:

在Pediococcus pentosaceus 37×-9.的全基因组测序.
高通量测序用于微生物社区分析.
测量酸的产生,多铜氧化酶 (MCO) 活性和胺降解率.
气色谱-质谱 (GC-MS) 用于挥发性风味化合物分析.

主要成果:

3 mg/mL TP显著促进了Pediococcus pentosaceus 37×-9的生长和酸性生产.
TP上调MCO基因表达和增强多铜氧化酶活性,增加了86.6%的提拉胺降解.
联合应用的Pediococcus pentosaceus 37×-9和TP促进了转-2-decenol和乙基六酸盐的形成,改善了风味.

结论:

Pediococcus pentosaceus 37×-9 在降低BA和影响发酵香肠中的风味方面发挥着关键作用.
茶叶中的多醇增强了BA降解活性和Pediococcus pentosaceus 37×-9的生长.
在Pediococcus pentosaceus 37×-9和TP的协同应用提供了一个有希望的战略,以减少BA和提高发酵香肠的整体质量.

关键词:

生物原氨基氨基味道味道味道味道微生物社区结构是微生物的社区结构.皮迪奥科克斯 (Pediococcus pentosaceus) 37×-9-9 这种病原体是什么?茶叶中的多醇.整个基因组的测序.

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