摘要
生物胺存在于多种发酵食品中,人体吸收过量的生物胺后会引起不良的生理反应,在葡萄酒苹果酸-乳酸发酵(MLF)过程中,有些乳酸菌能够对氨基酸脱羧产生生物胺。利用PCR与DNA探针技术能够快速检测葡萄酒中的组胺产生菌。工艺上采用接种进行MLF,并在MLF完成后对乳酸菌进行有效清除,可以显著降低葡萄酒中生物胺的含量。
Several kinds of fermented foods would contain biogenic amines,the over absorption of which would have undesirable physiological effects on human beings.In winemaking biogenic amines could be produced during malolactic fermrntation(MLF)decarboxylated by lactic acid bacteria in wine.Histamine-producing strains could be detected by PCR test or DNA probe technology.In order to lower biogenic amine concentrtion in wine,inoculated MLFwas proposed,so as to effectively eliminate of lactic acid bacteria from wine after MLF.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2002年第10期128-130,共3页
Food Science
基金
宁夏自然科学青年基金资助项目(No.200015)
