Abstract
In order to screen the strains without producing biogenic amines, some microorganisms were isolated from the fermentation mash and rice soaking water of Chinese rice wine. It was found that three strains had no amino acid decarboxylase activity, and had a certain ability of biogenic amines degradation. Moreover, the metabolic characteristics of the three strains were analyzed. The results showed that OD600 of the three strains reached a considerable level in the culture medium of 2.50%Vol. In the 8.80%Vol culture medium, strains 5-4 and 8-3 were inhibited whose OD600 was significantly lower than that of strain 14-2-1. In 15.70%Vol culture medium, the three strains were seriously inhibited and scarcely grew. The strain 14-2-1 identified as Lactobacillus plantarum had better acid production capacity, showing a certain superiority. Therefore, strain 14-2-1 could be used in Chinese rice wine brewing, and effectively reduce the biogenic amines of Chinese rice wine.
Publication Date
9-28-2017
First Page
20
Last Page
25
DOI
10.13652/j.issn.1003-5788.2017.09.005
Recommended Citation
Jianfen, XU; Jieqi, MAO; Xiaolu, WEI; and Shuangping, LIU
(2017)
"Study on isolation and application of lactic acid bacteria without biogenic amine formation from Chinese rice wine,"
Food and Machinery: Vol. 33:
Iss.
9, Article 5.
DOI: 10.13652/j.issn.1003-5788.2017.09.005
Available at:
https://www.ifoodmm.cn/journal/vol33/iss9/5
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