食品与发酵工业2025，Vol.51Issue(20)：53-60,8.DOI:10.13995/j.cnki.11-1802/ts.042259
高酪氨酸转化率微生物菌株的选育及其在豆瓣酱中的应用
Screening of microbial strains with strong tyrosine conversion ability and its application in broad bean paste
摘要
Abstract
Tyrosine is the main component of white spots in broad bean paste and soybean paste.Reducing the tyrosine content in mash can significantly reduce the probability of white spot formation.This study aimed to obtain microbial strains with strong tyrosine con-version ability and to apply in broad bean paste fermentation.Four microbial strains with potential tyrosine conversion ability were screened from broad bean paste mash and Baijiu mash and their salinity tolerance ability was tested.Bacillus subtilis R1 with relatively good salt tol-erance was used as starting strain.Atmospheric pressure room temperature plasma technique was used for mutagenesis.After two-round screening,four mutant strains with enhanced tyrosine conversion ability were obtained,among which the tyrosine conversion rate of strain number R1-14 reached 33.0％under 8 g/L salinity.By microbial pass-on assay,B.subtilis R1-14 strain showed good genetic stability.Through quantitative real-time PCR(qRT-PCR)analysis,the conversion of tyrosine by B.subtilis R1-14 was achieved through both aspar-tate aminotransferase(AST)and polyphenol oxidase(PPO),which AST enzyme played more important role.Finally,B.subtilis R1-14 strain was applied in broad bean paste fermentation.Results showed that the application of mutant strain R1-14 could significantly reduce the tyrosine concentration in mash by 45.7％,which was better than starting strain.The above results showed that the mutant B.subtilis R1-14 strain had a good tyrosine conversion rate and could significantly reduce the tyrosine content in broad bean paste,which had poten-tial application value for preventing the occurrence of white spots.关键词
酪氨酸/枯草芽孢杆菌/常压室温等离子体/豆瓣酱/白点物质Key words
tyrosine/Bacillus subtilis/atmospheric and room temperature plasma/broad bean paste/white spot substance引用本文复制引用
顾念雯,陈华婷,刘春凤,钮成拓,李崎..高酪氨酸转化率微生物菌株的选育及其在豆瓣酱中的应用[J].食品与发酵工业,2025,51(20):53-60,8.基金项目
国家自然科学基金面上项目(32272282,32472294) （32272282,32472294）
