3 results about "Tyramine" patented technology

The application discloses a salt-tolerant flavor-enhancing biological amine degradation strain Staphylococcus carnosus WQ-4 and application thereof, and belongs to the technical field of biological fermentation. The Staphylococcus carnosus WQ-4 has been preserved in the China Center for Type Culture Collection, and the preservation number is CCTCC NO: M 20251802. The strain has good salt tolerance and biological amine degradation capacity, has obvious degradation effect on histamine and tyramine which are common biological amines in fermented food, the degradation rates are 55.12% and 81.47% respectively, and has good stability, safety and flavor-enhancing effect in a soy sauce fermentation environment, and can be used for soy sauce brewing.

This invention discloses a strain of *Lactobacillus sarcodactylis* with stable biogenic amine degradation ability and its applications, belonging to the field of microbial fermentation technology. This invention screened a strain of *Lactobacillus sarcodactylis* L18 from fermented soybean paste, capable of degrading biogenic amines. This strain can simultaneously degrade eight common biogenic amines: tryptamine, phenylethylamine, putrescine, cadaverine, histamine, tyramine, spermidine, and spermine. The *Lactobacillus sarcodactylis* L18 screened in this invention exhibits rapid growth, strong environmental adaptability, and stable amine-reducing performance. It can continuously exert its biogenic amine degradation effect under low to medium-high salt, acidic to weakly alkaline conditions, and common fermentation temperature conditions, making it particularly suitable for the effective control of biogenic amines such as tyramine in fermented foods.

This invention discloses a visual detection method and application of biogenic amines based on a carbon dot / quantum dot ratio fluorescent probe, belonging to the field of food safety detection technology. Addressing the problems of existing biogenic amine detection methods, such as complex operation, difficulty in rapid on-site screening, and susceptibility to interference from single fluorescent signals, this invention prepares a ratio fluorescent probe based on graphene carbon dots (G-CDs) and near-infrared quantum dots (QD700). This probe requires no chemical modification and achieves a synergistic response of G-CDs fluorescence enhancement and QD700 fluorescence quenching through the Spe-induced aggregation effect, achieving a detection limit of 0.0097 μM and a response time faster than 2 seconds. Combined with the DEIM intelligent model, it can accurately distinguish spermine, putrescine, cadaverine, histamine, and tyramine. Integrated into a paper-based smartphone platform, it enables visual identification of shrimp freshness (red for fresh, green for spoiled), showing a high correlation with the TVB-N standard method (R²=0.95), suitable for rapid on-site monitoring.