Isolation of biogenic amine-negative lactic acid bacteria for Chinese rice wine fermentation based on molecular marker reverse screening.
Enterococcus durans
Chinese rice wine
biogenic amine
molecular marker screening
Journal
Journal of the science of food and agriculture
ISSN: 1097-0010
Titre abrégé: J Sci Food Agric
Pays: England
ID NLM: 0376334
Informations de publication
Date de publication:
May 2020
May 2020
Historique:
received:
10
09
2019
revised:
11
12
2019
accepted:
23
01
2020
pubmed:
25
1
2020
medline:
23
12
2020
entrez:
25
1
2020
Statut:
ppublish
Résumé
Chinese rice wine (CRW; a traditional alcoholic beverage in China with unique flavor and high nutritional value) containing high level of biogenic amines (BAs) may be deleterious to human health. The processes of rice soaking, primary fermentation and secondary fermentation were found to be the major factors for accumulation of BAs during industrial CRW production. To reduce the risk of the formation of BAs in CRW production, Enterococcus durans AR315, a BA-negative lactic acid bacterium, was isolated from CRW samples by PCR-based molecular marker reverse screening in this work. With addition of AR315 during steeping rice phase, the level of total BAs was significantly decreased by 45.1% in comparison with the control. Moreover, the final BA concentration with the addition of AR315 was 27.6% lower than that of the control during fermentation phase. To our knowledge, this is the first report of decreased accumulation of BAs in CRW production using a BA-negative lactic acid bacterium. Hence, using a BA-negative lactic acid bacterium as a starter culture could be an efficient strategy for significantly reducing the formation of BAs, which has the potential for industrial application in CRW production. © 2020 Society of Chemical Industry.
Sections du résumé
BACKGROUND
BACKGROUND
Chinese rice wine (CRW; a traditional alcoholic beverage in China with unique flavor and high nutritional value) containing high level of biogenic amines (BAs) may be deleterious to human health. The processes of rice soaking, primary fermentation and secondary fermentation were found to be the major factors for accumulation of BAs during industrial CRW production.
RESULTS
RESULTS
To reduce the risk of the formation of BAs in CRW production, Enterococcus durans AR315, a BA-negative lactic acid bacterium, was isolated from CRW samples by PCR-based molecular marker reverse screening in this work. With addition of AR315 during steeping rice phase, the level of total BAs was significantly decreased by 45.1% in comparison with the control. Moreover, the final BA concentration with the addition of AR315 was 27.6% lower than that of the control during fermentation phase.
CONCLUSIONS
CONCLUSIONS
To our knowledge, this is the first report of decreased accumulation of BAs in CRW production using a BA-negative lactic acid bacterium. Hence, using a BA-negative lactic acid bacterium as a starter culture could be an efficient strategy for significantly reducing the formation of BAs, which has the potential for industrial application in CRW production. © 2020 Society of Chemical Industry.
Substances chimiques
Biogenic Amines
0
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
3257-3261Subventions
Organisme : National Key R&D Program of China
ID : 2018YFD0502306
Organisme : National Key R&D Program of China
ID : 2018YFC1604305
Organisme : Shanghai Agriculture Applied Technology Development Program
ID : 2019-02-08-00-07-F01152
Organisme : Shanghai Engineering Research Center of Food Microbiology
ID : 19DZ2281100
Organisme : Shanghai Technical Standard Program
ID : 18DZ2200200
Informations de copyright
© 2020 Society of Chemical Industry.
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