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Application of lactobacillus plantarum in degradation of biogenic amines in wine making

A technology of Lactobacillus plantarum and wine, which is applied in the field of biotechnology and fermentation, can solve problems such as product homogeneity, high quality and safety hazards, low proportion, and influence on the healthy development of the industry, and achieve good winemaking adaptability and high conversion rate High, aroma coordination effect

Active Publication Date: 2015-03-04
CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although it has developed rapidly in recent years, due to factors such as the slowdown of macroeconomic growth and the impact of imported wines, the proportion of domestic wine exports is very low compared with imported wines in terms of quantity and value; and my country The wine industry has defects of product homogeneity and high quality and safety hazards, which have seriously affected the healthy development of the industry

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Implementation Example 1: Lactobacillus plantarum is used to degrade biogenic amines in the MRS medium added with monomeric biogenic amines

[0017] Pick Lactobacillus plantarum from the MRS slant, activate it in MRS medium for 2-3 times, pick 3-5 circles of activated Lactobacillus plantarum into 10mL of sterilized MRS medium, and culture at 30°C After 18 hours, take 1.0 mL of the bacterial suspension and put it into 100 mL of sterilized MRS medium added with biogenic amine monomer, and after culturing at 25°C for 5 days, detect the content of histamine, tyramine and putrescine in the culture medium. Variety. The test results are as follows:

[0018] Table 1 Changes of biogenic amine content in MRS medium (mg / L)

[0019] bacteria Putrescine histamine Tyramine sum L9 -12.64 -6.36 -14.76 -33.76

[0020] Note: The data in the table are the difference between putrescine, histamine and tyramine in the culture medium and the three amines i...

Embodiment 2

[0021] Implementation Example 2: Lactobacillus plantarum is used to degrade biogenic amines in wine fermentation broth

[0022] Pick Lactobacillus plantarum from the MRS slant, activate it in MRS medium for 2-3 times, pick 3-5 circles of activated Lactobacillus plantarum into 10mL of sterilized MRS medium, and culture at 30°C After 18 hours, take 1.0 mL of the bacterial suspension and put it into 100 mL of grape juice fermented by alcohol. After culturing at 20°C for 20 days, detect the changes in the contents of histamine, tyramine and putrescine in the culture liquid. The test results are shown in the table below:

[0023] Table 2 Effects of Lactobacillus plantarum on the content of biogenic amines during malolactic fermentation (unit: mg / L)

[0024] bacteria Putrescine histamine Tyramine sum blank 3.116 0.926 2.872 6.914 L9 2.298 0.154 0.342 2.794

Embodiment 3

[0025] Implementation Example 3: Evaluation of winemaking adaptability and malic acid-lactic acid conversion of Lactobacillus plantarum

[0026] Pick Lactobacillus plantarum from the slant, activate it in MRS medium for 2-3 times, pick 3-5 rings of activated Lactobacillus plantarum into MRS medium, and culture it statically at 30°C for 18 hours; take this The bacterial suspension was inserted into 100mL sterilized specific MRS medium (alcohol, SO 2 and pH medium as above), cultured statically at 25°C, and measured the initial and 10d OD 600 value, OD 600 If the value increases by 5 times or more, the strain grows well. The results showed that the Lactobacillus plantarum had good wine-making adaptability, and could tolerate an alcohol content of 12°(V / V), a pH of 3.2, and SO 2 The concentration is 30mg / L, that is, the strain can 2 and high-alcohol wines.

[0027] In order to further analyze the ability of the strain to convert malic acid to lactic acid, the malolactic fe...

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PUM

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Abstract

Belonging to the field of biotechnology and fermentation, the invention discloses a method for degradation of biogenic amines in wine making by lactobacillus plantarum. The strain is obtained by screening the surfaces of wine grapes, not only can effectively reduce the content of biogenic amines in an MRS medium added with putrescine, histamine and tyramine, but also can be directly applied in the wine making process. With good high acid and high alcohol content and high SO2 tolerance, and very high malic acid-lactic acid conversion rate, the strain can effectively decrease the content of biogenic amines in the wine making process.

Description

technical field [0001] The invention relates to the application of Lactobacillus plantarum to degrade biogenic amines in the wine brewing process, and belongs to the field of biotechnology and fermentation. Background technique [0002] Biogenic amines (BAs) are a general term for a class of biologically active nitrogen-containing low-molecular-weight organic compounds. It is ubiquitous in a variety of foods and alcoholic fermented beverages, such as cheese, meat products, aquatic products, beer, wine and rice wine. Biogenic amines are normal active ingredients in biological organisms and play important physiological roles in the body. It is the precursor for the synthesis of hormones, alkaloids, nucleic acids, proteins and other substances in eukaryotic cells, and is an important neurotransmitter. People taking a small amount of biogenic amine will not affect the human body. However, when the content of biogenic amine reaches a certain concentration, it will cause a serie...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20C12G1/022C12H1/12C12R1/25
CPCC12G1/0203C12N1/205C12R2001/25
Inventor 王德良张凤杰薛洁
Owner CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD
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