食品科学技术学报2019，Vol.37Issue(2)：56-62,7.DOI:10.3969/j.issn.2095-6002.2019.02.009
黄酒麦曲中一株产细菌素菌株的鉴定及其降生物胺功效研究
Identification of a Bacteriocin Producing Strain from Huangjiuqu and Study on Its Biogenic Amine Reduction Efficiency
邢旋 1任清1
作者信息
- 1. 北京工商大学 食品学院,北京 100048
- 折叠
摘要
Abstract
The strain M28 isolated from Huangjiuqu was identified as Pediococcus pentosaceus and could produce bacteriocins. Bacteriocins had inhibitory effects on Staphylococcus saprophyticus, Cronobacter sakazakii, Brevibacterium casei, Bacillus, and Enterobacter cloacae, which produce biogenic amines in Huangjiu. No biogenic amines were produced by the in-situ fermentation of strain M28. During Huangjiu fermentation, the addition of enhanced strain M28 could significantly reduce the biogenic amines content in Huangjiu, but had little effect on the flavor quality of Huangjiu. Therefore, it can be used as a func-tional strain for reducing biogenic amines in Huangjiu brewing.关键词
黄酒/细菌素/生物胺/挥发性物质/抑菌活性Key words
Huangjiu/bacteriocins/biogenic amines/aroma substances/antibacterial activity分类
轻工纺织引用本文复制引用
邢旋,任清..黄酒麦曲中一株产细菌素菌株的鉴定及其降生物胺功效研究[J].食品科学技术学报,2019,37(2):56-62,7.
