Identification of a Lactic Acid Bacteria to Degrade Biogenic Amines in Chinese Rice Wine and Its Enzymatic Mechanism
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Strains Screening and Identification
2.3. HPLC Determination of Biogenic Amines
2.4. Bacterial Growth Analysis
2.5. The Bacterial Starter Application in Pilot Scale Fermentation
2.6. Separation of the Amine Oxidases
2.7. Identification of the Amine Oxidases
2.8. Enzymatic Properties of the Amine Oxidases
2.9. Statistical Analysis
3. Result
3.1. Strains Screening and Identification
3.2. The Bacterial Growth Ability
3.3. Changes in the BAs Induced by L. plantarum in Pilot Scale Fermentation
3.4. Total Acid and pH in Pilot Scale Fermentation
3.5. Alcohol Content, Total Sugar, Non-Sugar Solid and Amino Acid Nitrogen in Pilot Scale Fermentation
3.6. Sensory Evaluation
3.7. Purification and Identification of the Amine Oxidases
3.8. Amine Oxidases Assays
4. Discussion
5. Conclusions
Supplementary Materials
Author Contributions
Funding
Conflicts of Interest
References
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Strains | Tryptamine | Phenylethylamine | Putrescine | Cadaverine | Tyramine | HISTAMINE | Spermidine | Spermine |
---|---|---|---|---|---|---|---|---|
Lactobacillus plantarum CAU 3823 | 55.95 ± 6.59 | 40.85 ± 9.87 | 41.82 ± 7.97 | 42.79 ± 7.76 | 40.12 ± 8.09 | 44.72 ± 7.56 | 43.51 ± 8.39 | 42.56 ± 8.41 |
Addition the Selected Strain (cfu/mL) | The Addition of Starter | Main Fermentation | Post-Fermentation 5d | Post-Fermentation 10d | Post-Fermentation 20d | |
---|---|---|---|---|---|---|
Total acid (g/L) | Control | 6.03 ± 0.22 a | 3.81 ± 0.15 a | 4.91 ± 0.07 a | 5.55 ± 0.33 a | 5.94 ± 0.20 a |
105 (low level) | 6.17 ± 0.13 a | 4.93 ± 0.13 b | 5.41 ± 0.19 b | 5.92 ± 0.19 a | 6.53 ± 0.13 b | |
106 (middle level) | 5.92 ± 0.19 a | 6.01 ± 0.14 c | 6.51 ± 0.14 c | 6.74 ± 0.44 b | 6.86 ± 0.13 d | |
107 (high level) | 6.03 ± 0.15 a | 6.04 ± 0.10 c | 7.06 ± 0.09 c | 8.01 ± 0.23 c | 9.14 ± 0.45 c | |
pH | Control | 6.33 ± 0.19 a | 4.04 ± 0.12 a | 4.19 ± 0.05 a | 4.21 ± 0.03 b | 4.14 ± 0.12 a |
105 (low level) | 6.37 ± 0.28 a | 4.00 ± 0.14 a | 4.36 ± 0.12 a | 4.12 ± 0.07 a | 3.99 ± 0.16 a | |
106 (middle level) | 6.45 ± 0.22 a | 3.84 ± 0.16 a | 4.34 ± 0.08 a | 4.45 ± 0.13 b | 3.87 ± 0.12 a | |
107 (high level) | 6.43 ± 0.23 a | 3.71 ± 0.04 b | 4.24 ± 0.12 a | 4.32 ± 0.12 b | 3.63 ± 0.03 b |
Addition the Selected Strain (cfu/mL) | Alcohol Content (% vol) | Amino Acid Nitrogen (g/L) | Total Sugar (g/L) | Non-Sugar Solid (g/L) |
---|---|---|---|---|
Control | 11.52 ± 0.23 a | 1.44 ± 0.11 a | 31.98 ± 1.37 a | 39.81 ± 0.33 a |
105 (low level) | 11.49 ± 0.35 a | 1.28 ± 0.35 a | 15.35 ± 2.34 b | 62.34 ± 0.32 c |
106 (middle level) | 10.33 ± 0.41 b | 0.82 ± 0.13 b | 11.98 ± 3.25 b | 71.52 ± 0.18 d |
107 (high level) | 9.29 ± 0.25 c | 0.59 ± 0.02 c | 10.97 ± 2.23 b | 51.16 ± 0.25 b |
Protein Concentration (mg/mL) | Monoamine Oxidase Activity (U/mg) | Diamine Oxidase Activity (×10−4 U/mg) | |
---|---|---|---|
Cell-free extracts | 5.5 | 36.9 ± 5.2 | 1.3 ± 0.1 |
Fraction 1 | 3.1 | 19.8 ± 2.6 | ND |
Fraction 2 | 1.6 | 2.4 ± 1.2 | ND |
Fraction 3 | 0.5 | ND | ND |
Tryptamine | Phenylethylamine | Putrescine | Cadaverine | Histamine | Tyramine | Spermidine | Spermine | |
---|---|---|---|---|---|---|---|---|
Fraction 1 | 47.9 | 44.3 | 40.3 | 41.1 | 41.1 | 41.9 | 41 | 43.5 |
Fraction 2 | ND | 0.3 | 0.7 | ND | 1.2 | 3.8 | ND | ND |
Fraction 3 | ND | ND | ND | ND | ND | ND | ND | ND |
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Niu, T.; Li, X.; Guo, Y.; Ma, Y. Identification of a Lactic Acid Bacteria to Degrade Biogenic Amines in Chinese Rice Wine and Its Enzymatic Mechanism. Foods 2019, 8, 312. https://doi.org/10.3390/foods8080312
Niu T, Li X, Guo Y, Ma Y. Identification of a Lactic Acid Bacteria to Degrade Biogenic Amines in Chinese Rice Wine and Its Enzymatic Mechanism. Foods. 2019; 8(8):312. https://doi.org/10.3390/foods8080312
Chicago/Turabian StyleNiu, Tianjiao, Xing Li, Yongjie Guo, and Ying Ma. 2019. "Identification of a Lactic Acid Bacteria to Degrade Biogenic Amines in Chinese Rice Wine and Its Enzymatic Mechanism" Foods 8, no. 8: 312. https://doi.org/10.3390/foods8080312