科微学术

微生物学通报

重组4-甲基苯酚消减乳酸菌的构建及其在白酒酿造体系中的功能
DOI:
作者:
作者单位:

1.江南大学生物工程学院 酿造微生物学与应用酶学研究室 江苏 无锡;2.江南大学 食品科学与技术国家重点实验室 江苏 无锡;3.江南大学 工业生物技术教育部重点实验室 江苏 无锡;4.江南大学生物工程学院 酿造微生物学与应用酶学研究室

作者简介:

通讯作者:

中图分类号:

基金项目:

国家重点研发计划(2018YFC1604103)


Construction of p-cresol reduction lactic acid bacteria and its application in decreasing p-cresol in fermented grains of liquor production
Author:
Affiliation:

Fund Project:

National Key R&D Program of China

  • 摘要
  • |
  • 图/表
  • |
  • 访问统计
  • |
  • 参考文献
  • |
  • 相似文献
  • |
  • 引证文献
  • |
  • 资源附件
  • |
  • 文章评论
    摘要:

    【背景】4-甲基苯酚是众多发酵食品中的异嗅物质,阈值较低,如白酒中ppm级别的4-甲基苯酚即可对白酒风味造成不利影响。【目的】构建能消减4-甲基苯酚的乳酸菌菌株,探索其在白酒酿造中的潜力。【方法】将来源于谷氨酸棒状杆菌的4-甲基苯基磷酸酯合成酶基因creIH在短乳杆菌中表达,探究过表达菌株对酿造体系中4-甲基苯酚的消减能力。【结果】creIH过表达菌株在液体培养基中,可有效消减4-甲基苯酚,消减能力达2130 μg/L;在模拟固态酿造体系中,creIH过表达菌株消减4-甲基苯酚的能力达530 μg/L,消减率为37.9%。【结论】首次构建了4-甲基苯酚的消减乳酸菌菌株,为酿造体系中4-甲基苯酚的消减提供了新的策略。

    Abstract:

    [Background] p-Cresol has been validated as an off-odor substance in a variety of fermented foods. Its odor threshold is low, e.g. p-cresol with ppb-level’s p-cresol can naaffect the flavor of Chinese liquor. [Objective] Lactic acid bacteria mutant with p-cresol reduction will be constructed and be tested in the fermented system of Chinese liquor production. [Methods] Genes of creI and creH coding 4-methylbenzyl phosphate synthase were cloned from Corynebacterium glutamicum and ectopically expressed in Lactobacillus brevis. Then, the reduction capability of creIH overexpression strain was determined in the fermented system of liquor production. [Results] In liquid medium, the creIH overexpression strain reduced p-cresol. The reduction content reached 2130 μg/L. Moreover, the overexpression strain reduced the p-cresol by 530 μg/L in simulated solid state fermented system. The reduction rate reached 37.9%. [Conclusion] This is the first study that lactic acid bacteria with p-cresol reduction capability has been constructed. It provides a novel strategy to reduce p-cresol in fermented system of Chinses liquor production.

    参考文献
    相似文献
    引证文献
引用本文
分享
文章指标
  • 点击次数:
  • 下载次数:
  • HTML阅读次数:
  • 引用次数:
历史
  • 收稿日期:2019-06-16
  • 最后修改日期:2020-01-20
  • 录用日期:2019-08-09
  • 在线发布日期:
  • 出版日期: