Investigation of the Biogenic Amine Content in Jiangxi-made Sufu and Isolation and Identification of Amine-producing Bacteria
The biogenic amine Level in Jiangxi-made sufu was analyzed by high performance liquid chromatography (HPLC) and amine-producing bacteria were isolated and identified by microbiological methods combined with HPLC confirmation. The results showed that total biogenic amine level ranged from 68.5 to 108...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | zho |
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The editorial department of Science and Technology of Food Industry
2022-06-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021110004 |
| _version_ | 1828093772309725184 |
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| author | Weiya WANG Ruiyu HUANG Yu LUO Shanshan WU Yuting LIU Jinlin LI |
| author_facet | Weiya WANG Ruiyu HUANG Yu LUO Shanshan WU Yuting LIU Jinlin LI |
| author_sort | Weiya WANG |
| collection | DOAJ |
| description | The biogenic amine Level in Jiangxi-made sufu was analyzed by high performance liquid chromatography (HPLC) and amine-producing bacteria were isolated and identified by microbiological methods combined with HPLC confirmation. The results showed that total biogenic amine level ranged from 68.5 to 1084.0 mg/kg in sufu samples. Major biogenic amines were tryptamine, putrescine, histamine and tyramine, among which putrescine and tyramine were of the highest level. Biogenic amine level produced by 9 amine-producing bacteria ranged from 93.8 to 369.2 mg/L. For six bacteria with relatively high amine productivity, phenotype and genotype 16S rDNA sequence determination had found one Bacillus sporothermodurans strain, one Rummeliibacillus stabekisii strain, three Lysinacillus boronitolerans strains and one Staphylococcus piscifermentans strain. The current research offered theoretical evidence for edible safety evaluation of sufu and served as research basis to investigate how to inhibit activity of amine-producing bacteria in sufu. |
| first_indexed | 2024-04-11T06:49:01Z |
| format | Article |
| id | doaj.art-3af9b6d5d5fa457a9a8cf908be1350e0 |
| institution | Directory Open Access Journal |
| issn | 1002-0306 |
| language | zho |
| last_indexed | 2024-04-11T06:49:01Z |
| publishDate | 2022-06-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj.art-3af9b6d5d5fa457a9a8cf908be1350e02022-12-22T04:39:15ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062022-06-01431224625210.13386/j.issn1002-0306.20211100042021110004-12Investigation of the Biogenic Amine Content in Jiangxi-made Sufu and Isolation and Identification of Amine-producing BacteriaWeiya WANG0Ruiyu HUANG1Yu LUO2Shanshan WU3Yuting LIU4Jinlin LI5Nanchang Key Laboratory of Food Safety Detection and Controlling, Nanchang Inspection and Testing Center, Nanchang 330012, ChinaNanchang Key Laboratory of Food Safety Detection and Controlling, Nanchang Inspection and Testing Center, Nanchang 330012, ChinaNanchang Key Laboratory of Food Safety Detection and Controlling, Nanchang Inspection and Testing Center, Nanchang 330012, ChinaNanchang Key Laboratory of Food Safety Detection and Controlling, Nanchang Inspection and Testing Center, Nanchang 330012, ChinaNanchang Key Laboratory of Food Safety Detection and Controlling, Nanchang Inspection and Testing Center, Nanchang 330012, ChinaCollege of Life Sciences, Jiangxi Normal Univercity, Nanchang 330022, ChinaThe biogenic amine Level in Jiangxi-made sufu was analyzed by high performance liquid chromatography (HPLC) and amine-producing bacteria were isolated and identified by microbiological methods combined with HPLC confirmation. The results showed that total biogenic amine level ranged from 68.5 to 1084.0 mg/kg in sufu samples. Major biogenic amines were tryptamine, putrescine, histamine and tyramine, among which putrescine and tyramine were of the highest level. Biogenic amine level produced by 9 amine-producing bacteria ranged from 93.8 to 369.2 mg/L. For six bacteria with relatively high amine productivity, phenotype and genotype 16S rDNA sequence determination had found one Bacillus sporothermodurans strain, one Rummeliibacillus stabekisii strain, three Lysinacillus boronitolerans strains and one Staphylococcus piscifermentans strain. The current research offered theoretical evidence for edible safety evaluation of sufu and served as research basis to investigate how to inhibit activity of amine-producing bacteria in sufu.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021110004sufubiogenic amineamine-producing bacteriaisolationidentification |
| spellingShingle | Weiya WANG Ruiyu HUANG Yu LUO Shanshan WU Yuting LIU Jinlin LI Investigation of the Biogenic Amine Content in Jiangxi-made Sufu and Isolation and Identification of Amine-producing Bacteria Shipin gongye ke-ji sufu biogenic amine amine-producing bacteria isolation identification |
| title | Investigation of the Biogenic Amine Content in Jiangxi-made Sufu and Isolation and Identification of Amine-producing Bacteria |
| title_full | Investigation of the Biogenic Amine Content in Jiangxi-made Sufu and Isolation and Identification of Amine-producing Bacteria |
| title_fullStr | Investigation of the Biogenic Amine Content in Jiangxi-made Sufu and Isolation and Identification of Amine-producing Bacteria |
| title_full_unstemmed | Investigation of the Biogenic Amine Content in Jiangxi-made Sufu and Isolation and Identification of Amine-producing Bacteria |
| title_short | Investigation of the Biogenic Amine Content in Jiangxi-made Sufu and Isolation and Identification of Amine-producing Bacteria |
| title_sort | investigation of the biogenic amine content in jiangxi made sufu and isolation and identification of amine producing bacteria |
| topic | sufu biogenic amine amine-producing bacteria isolation identification |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021110004 |
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