Ferulic acid inclusion complexes(FA-HP-β-CD)effects on tyramine accumulation and gene expression of Enterobacter hormaechei MW386398 in traditional smoked horsemeat sausages were studied.Reverse transcription-quantit...Ferulic acid inclusion complexes(FA-HP-β-CD)effects on tyramine accumulation and gene expression of Enterobacter hormaechei MW386398 in traditional smoked horsemeat sausages were studied.Reverse transcription-quantitative polymerase chain reaction(RT-qPCR)was used to identify the expression of tyrosine decarboxylase(TDC)clusters in the tyramine producing pathway.In addition,relevant parameters such as microbial growth,moisture content,pH,and tyramine accumulation in pure cultures and during fermentation of smoked horsemeat sausages were evaluated.Ferulic acid(FA)and FA-HP-β-CD inclusion complexes both significantly decreased tyramine accumulation,as well as significantly inhibited tyrosine decarboxylase(tdcA)and tyrosine/tyramine antiporter(tyrP)genes expression(p<0.05).Furthermore,FA and FA-HP-β-CD inclusion complexes both reduced the number of Enterobacteriaceae in smoked horsemeat sausages,but did not alter the main microbiota.However,FA-HP-β-CD inclusion complexes exhibited stronger ability in hindering TDC related gene expression,reducing tyramine accumulation and antibacterial properties.These results indicate that FA-HP-β-CD inclusion complexes are able to reduce tyramine accumulation in smoked horsemeat sausages by inhibiting Enterobacteriaceae growth and gene expression.展开更多
为脱除鸡粪中的臭味,从黑土中分离并鉴定了一株脱氨除臭菌株并研究其特性。通过生理生化特性及16S r DNA序列分析对分离到的菌株进行鉴定,并研究了菌株的生长特性以及硝化与异养硝化能力。结果表明,菌株QDTN-34属于霍氏肠杆菌属(Enterob...为脱除鸡粪中的臭味,从黑土中分离并鉴定了一株脱氨除臭菌株并研究其特性。通过生理生化特性及16S r DNA序列分析对分离到的菌株进行鉴定,并研究了菌株的生长特性以及硝化与异养硝化能力。结果表明,菌株QDTN-34属于霍氏肠杆菌属(Enterobacter hormaechei),QDTN-34菌株的最适生长温度在27℃左右,最适生长p H为8,生长最佳C/N为25∶1;QDTN-34菌株在培养基内培养3 d时,对氨氮的去除率高达到64.75%,对硝氮的去除率高达到71.00%。在鸡粪除臭过程中,在C/N为25∶1的鸡粪中最佳接种量为5.0%,在鸡粪中培养9 d时,菌数可达到(2.5~2.6)×108cfu/m L,其对氨氮和硝氮的去除率分别达到59.90%和67.71%。总之,QDTN-34菌株的生物特性稳定,环境的适应能力强,脱氨除臭能力佳,具有良好的应用前景。展开更多
基金This work was supported by grants from the National Natural Science Foundation of China(No.32060547)the key science and technology research projects of Xinjiang production and construction team(No.2020AB012).
文摘Ferulic acid inclusion complexes(FA-HP-β-CD)effects on tyramine accumulation and gene expression of Enterobacter hormaechei MW386398 in traditional smoked horsemeat sausages were studied.Reverse transcription-quantitative polymerase chain reaction(RT-qPCR)was used to identify the expression of tyrosine decarboxylase(TDC)clusters in the tyramine producing pathway.In addition,relevant parameters such as microbial growth,moisture content,pH,and tyramine accumulation in pure cultures and during fermentation of smoked horsemeat sausages were evaluated.Ferulic acid(FA)and FA-HP-β-CD inclusion complexes both significantly decreased tyramine accumulation,as well as significantly inhibited tyrosine decarboxylase(tdcA)and tyrosine/tyramine antiporter(tyrP)genes expression(p<0.05).Furthermore,FA and FA-HP-β-CD inclusion complexes both reduced the number of Enterobacteriaceae in smoked horsemeat sausages,but did not alter the main microbiota.However,FA-HP-β-CD inclusion complexes exhibited stronger ability in hindering TDC related gene expression,reducing tyramine accumulation and antibacterial properties.These results indicate that FA-HP-β-CD inclusion complexes are able to reduce tyramine accumulation in smoked horsemeat sausages by inhibiting Enterobacteriaceae growth and gene expression.
