北工商海洋杆菌诱导戊糖片球菌产生细菌素及降黄酒生物胺功效研究

利用功能微生物控制杂菌污染,是黄酒生产中控制生物胺含量的有效途径。从黄酒麦曲中分离筛选出新菌种北工商海洋杆菌(Pontibacter beigongshangensis)]和新菌株戊糖片球菌(Pediococcus pentosaceus) M25]。北工商海洋杆菌能够诱导戊糖片球菌产生细菌素,对黄酒中产生物胺的腐生葡萄球菌(Staphylococcus saprophyticus)、阪崎肠杆菌(Cronobacter sakazakii)、乳酪短杆菌(Brevibacterium casei)、芽孢杆菌(Bacillus)和阴沟肠杆菌(Enterobacter cloacae)均具有抑制作用。北工商海洋杆菌和戊糖片球菌自身不产生物胺。添加北工商海洋杆菌和戊糖片球菌,制备强化功能曲,利用强化功能曲酿造黄酒,可使黄酒中的生物胺含量降低29.8%,而对黄酒的风味物质影响不明显。因此,未来北工商海洋杆菌和戊糖片球菌可以作为降生物胺功能菌株应用在黄酒酿造中。

Study on Bacteriocin Production of Pediococcus pentosaceus Induced by Pontibacter beigongshangensis and Reduction the Biogenic Amines Content in Huangjiu

Using functional microorganisms to control contamination is an effective way to control the biogenic amine content in Huangjiu production. Pontibacter beigongshangensis was a new microbial species isolated from Huangjiu koji, which could induce the production of bacteriocin by Pediococcus pentosaceus. Bacteriocins had inhibitory effects on Staphylococcus saprophyticus, Cronobacter sakazakii, Brevibacterium casei, Bacillus, and Enterobacter cloacae, which produce biogenic amines in Huangjiu. Meanwhile, Pontibacter beigongshangensis and Pediococcus pentosaceus do not produce biogenic amines. During Huangjiu fermentation, the natural enhanced Qu created by adding Pontibacter beigongshangensis and Pediococcus pentosaceus, could reduce the biogenic amines content by 29.8% in Huangjiu, but had little effect on the flavor quality of Huangjiu. Therefore, Pontibacter beigongshangensis and Pediococcus pentosaceus can be used as functional species for reducing biogenic amines in Huangjiu brewing.