摘要
酿造酱油中氨基甲酸乙酯的主要前体物质瓜氨酸由乳酸足球菌通过精氨酸代谢产生。为了研究酱油中瓜氨酸的积累机制,以分离自酱油成曲的乳酸足球菌Pediococcus acidilactici BBE1120为研究对象,考察不同培养条件(碳源、盐浓度、氨基酸)对其积累瓜氨酸的影响。结果表明,高盐环境是导致乳酸足球菌积累瓜氨酸的关键因素,碳源的种类及浓度对瓜氨酸的积累也有一定影响,培养基中精氨酸、瓜氨酸、鸟氨酸含量对瓜氨酸的积累影响不大。该研究结果对阐明酱油发酵过程中氨基甲酸乙酯前体物质的积累机制具有重要意义。
Citrulline,a major precursor of ethyl carbamate in soy sauce,is produced by Pediococcusacidilactici via the arginine deiminase pathway. The effect of cultural conditions to citrulline accumulation of Pediococcus acidilactici BBE 1120 strain isolated from koji was investigated through carbon sources,salt concentration,and amino acids. The mechanism of citrulline accumulation in soy sauce was discussed. The high concentration of Na Cl was demonstrated as the key factor to citrulline accumulation of the strain. The types and concentrations of carbohydrates also affected the citrulline accumulation,while insignificant influence was observed with the presence of arginine,citrulline and ornithine. This study is of great importance on the illustration of the accumulation mechanism for ethyl carbamate precursor during soy sauce fermentation.
出处
《食品与生物技术学报》
CAS
CSCD
北大核心
2016年第3期247-251,共5页
Journal of Food Science and Biotechnology
基金
国家自然科学基金项目(31371821)
国家973计划项目(2012CB720802)
作者简介
通信作者：堵国成（1965-），男，江苏常州人，工学博士，教授，博士研究生导师，主要从事代谢工程、发酵过程优化与控制等领域的研究。E-mail：gcdu@jiangnan．edu．cn
