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A strain of Bacillus amyloliquefaciens reducing biogenic amine and its application

A technology for dissolving starch spores and biogenic amines, which is applied in the field of fermentation, can solve the problems of affecting the flavor and is not suitable for the production process of bean paste, and achieves the effect of obvious degradation.

Active Publication Date: 2019-09-17
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The biogenic amine-degrading starter reported so far is mainly isolated from aquatic products and cheese, which is not suitable for the production process of bean paste and may affect the flavor

Method used

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  • A strain of Bacillus amyloliquefaciens reducing biogenic amine and its application

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Experimental program
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Effect test

Embodiment 1

[0020] The screening of embodiment 1 bacillus amyloliquefaciens

[0021] Take 1g sample from the traditional fermented bean paste fermented bean paste for about 30 days, add it to 9mL sterile water, shake it on a shaker at 30°C at 200rpm for 30min to make a suspension, dilute the suspension gradiently, and spread it on LBGL (containing Glucose (LB medium) plate, cultured aerobically at 37°C for 24h. Pick a single colony without purple halo or a small halo and repeat the plate streak separation, repeat three times to obtain a purified single colony for the next step of identification.

[0022] The -80°C glycerol stock solution was inoculated in LB medium with 1-2% of the inoculum amount, and cultured with shaking at 37°C for 24 hours, and the genomic DNA was extracted by the CTAB method. Use bacterial universal primer pair 27F / 1401R to amplify 16S rDNA. The reaction conditions are: 94°C pre-denaturation for 3 minutes and then enter the following cycle: 94°C denaturation for 40...

Embodiment 2

[0023] Example 2 Degradation of biogenic amine by Bacillus amyloliquefaciens CGMCC No.13215

[0024] Prepare LBBA medium: peptone 10g / L; yeast powder 5g / L; NaCl 10g / L; putrescine 1g / L; cadaverine 1g / L; histamine 1g / L; tyramine 1g / L, pH natural. Pack according to 10mL medium / 50mL Erlenmeyer flask, and sterilize at 121°C for 20min.

[0025] Inoculate -80°C glycerol stock solution into fresh LB liquid medium with 1% inoculum amount (by volume ratio), and inoculate on a shaker at 37°C for 12 hours at a rotation speed of 200 rpm. Then inoculate LBBA liquid culture medium with 1% inoculum amount (by volume ratio), cultivate after 4 days, detect the concentration of residual biogenic amine in the culture medium by HPLC method, compare with blank control, inoculate in the culture medium of Bacillus amyloliquefaciens , the degradation rates of biogenic amines were: putrescine 42.91±1.26%, cadaverine 49.5±71.16%, histamine 65.3±90.80%, tyramine 59.67±0.69%.

[0026] Simultaneously, wi...

Embodiment 3

[0027] Example 3 Degradation of biogenic amines in sauce fermented grains by Bacillus amyloliquefaciens CGMCC No.13215

[0028] Preparation of sauce unstrained spirits culture: Add 10mL of 1g / L biogenic amine mixture (putrescine, cadaverine, histamine, tyramine) to the sauce unstrained spirits that have been fermented in the factory for one month, fill 30g in 250mL Erlenmeyer flasks, and store at 121°C Sterilize for 20 minutes.

[0029] Get 3mL of the bacterium liquid activated by the above-mentioned method and inoculate it in the fermented unstrained spirits culture, 37 ℃ static culture 10 days, adopt bacillus amyloliquefaciens SYB-001 (preservation number is CGMCC No.1314, disclose in CN1683520A) as contrast, according to Cultivate in the same way as above, and detect the remaining biogenic amine concentration and main flavor substances in the culture by HPLC. Compared with the control, the degradation rates of biogenic amines in the sauce fermented grains inoculated with B...

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Abstract

The invention discloses a strain of Bacillus amyloliquefaciens capable of reducing biogenic amines and an application thereof, belonging to the technical field of fermentation. The Bacillus amyloliquefaciens has been preserved in the General Microorganism Center of China Microbiological Culture Collection Management Committee on October 31, 2016. The preservation number is CGMCC No.13215, and the preservation address is No. 3, No. 1, Beichen West Road, Chaoyang District, Beijing , Institute of Microbiology, Chinese Academy of Sciences. The strain has strong performance in degrading four kinds of biogenic amines (putrescine, cadaverine, histamine and tyramine), and the degradation efficiency can reach 65.39%.

Description

technical field [0001] The invention relates to a strain of Bacillus amyloliquefaciens capable of reducing biogenic amines and an application thereof, belonging to the technical field of fermentation. Background technique [0002] Broad bean paste is fermented and brewed from raw materials such as broad beans, and is a semi-fluid viscous or semi-solid condiment that maintains the original shape of broad bean paste. Broad bean paste has a long history in my country. It is rich in nutrition and delicious in taste, so it is very popular among consumers. However, on the one hand, the current broad bean paste is still prepared by traditional fermentation technology, open fermentation, sun and night dew, and the fermentation strains come from nature, which is uncontrollable and may bring unknown unsafe factors; on the other hand, broad bean Rich in protein, once a large number of free amino acids are metabolized by microorganisms with decarboxylation ability, biogenic amines that...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/20A23L11/00A23L5/20C12R1/07A23L11/50
CPCC12N1/20C12R2001/07C12N1/205
Inventor 刘春凤李崎朱天傲郑飞云李永仙王金晶钮成拓
Owner JIANGNAN UNIV
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