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The Study of Variation of Biogenic Amines and the Producing Strains during the Rice Wine Formation

Author: ZuoTongQing
Tutor: LiJingLong
School:
Course: Fermentation Engineering
Keywords: rice wine biogenic amines bacterial community structure amino aciddecarboxylase gene
CLC: TS262.4
Type: Master's thesis
Year: 2013
Downloads: 79
Quote: 0
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Abstract


Biogenic amines are alkaline low molecular weight organic compounds formed byamino acid decarboxylase. An appropriate amount of biogenic amines has certainphysiological activity; excessive intake may cause health damage. Microorganismshaving the amino acid decarboxylase activity can form biogenic amines bydecarboxylating of amino acids which have the potential security risks.The content of biogenic amines during the entire production process of rice winemechanized produced is tracked in this paper. Histamine, tyramine and putrescinecontent of21process samples are detected. The results show that the content ofhistamine, tyramine and putrescine in process samples appear generally upward trend,and ultimately achieve8.93mg/L,21.61mg/L and27.35mg/L. During rice winestorage, the biogenic amines growth rate is speed up with the lift of storage temperatureand the extension of the time.Microbial communities in different positions of process of rice wine fermentationare studied by denaturing gradient gel electrophoresis (DGGE). After the16S rDNAgenes (V3region) amplified by using universal primers, the PCR products are separatedby DGGE, it is found that among different samples (the water of soaking rice, Maiquand Jiumu), bacterial communities have connection and variability, the diversity ofMaiqu bacterial community is more abundant, Qianjiao and Houjiao include differentbacterial communities, but the same process samples are similar. The results show that itcontains Lactobacillus、Staphylococcus、Saccharopolyspora、Enterobacteriaceae、Buttiauxella and Uncultured bacterium during the rice wine fermentation. PCR-DGGEtechnique is an effective means to research the structure changes of the bacterialcommunity during the rice wine fermentation.In this paper, the strains which can product biogenic amines in rice wine arestudied.31bacteria are screened by MRS medium from rice wine brewing environment.The conditions of PCR for detecting the microorganisms are optimized. Finally theoptimal annealing temperature of the PCR reaction is found and the PCR method candetect the bacteria produce histamine, tyramine and putrescine is build separately. Thesafety the31bacteria are evaluated by HPLC method. The results show that1bacteriumcontain histidine decarboxylase gene,2bacteria contain tyrosine decarboxylase geneand ornithine decarboxylase gene.

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CLC: > Industrial Technology > Light industry,handicrafts > Food Industry > Brewing industry > A variety of wine and its manufacturing > Rice wine,sake
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