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Method for reducing biogenic amine in fermented food

A technology for fermented food and biogenic amine, applied in the field of food processing, can solve the problems of complex extraction method and high price of pure product, and achieve the effect of improving safety and reducing content

Active Publication Date: 2014-07-16
HUBEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In recent years, it has been found that some microorganisms can accumulate monoamine oxidase in cells after induced culture, but because the extraction method is relatively complicated and the price of pure products is high, it is necessary to use a more economical, fast and convenient method to obtain monoamine oxidase

Method used

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  • Method for reducing biogenic amine in fermented food
  • Method for reducing biogenic amine in fermented food

Examples

Experimental program
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Effect test

Embodiment 1

[0021] A method for reducing biogenic amines in soy sauce fermentation, the steps are as follows:

[0022] (1) Under sterile conditions, take an appropriate amount of Aspergillus niger spores, activate them with potato dextrose agar medium, and inoculate the activated Aspergillus niger strains in the modified Chase medium with sodium nitrate as the only nitrogen source, and cultivate The base composition is 0.2%NaNO 3 , 3% sucrose, 0.1%K 2 HPO 4 , 0.05%MgSO 4 ·7H 2 O, 0.1% yeast extract, distilled water 1000mL. Temperature 28~30℃, speed 150r / min, culture for 48h;

[0023] (2) After the cultivation is completed, the bacteria are reinoculated in the modified Chapeauer's medium with n-butylamine as the only nitrogen source. The medium components are 0.2% n-butylamine, 3% sucrose, and 1.5% K 2 HPO 4 , 0.05%MgSO 4 ·7H 2 O, 0.1% yeast extract, distilled water 1000mL. Then add 0.2μmol / L CuSO 4 ·5H 2 O for induction, the rotation speed was 150r / min, and cultured for 24h. ...

Embodiment 2

[0029] A method for reducing biogenic amines in fermented bean curd, the steps are as follows:

[0030] (1) Under aseptic conditions, take an appropriate amount of Aspergillus niger spores, activate them with potato dextrose agar medium, inoculate the Aspergillus niger strains obtained above in the improved Chapeauer medium with ammonium nitrate as the only nitrogen source, and cultivate The base composition is 0.2% ammonium nitrate, 3% sucrose, 0.1% K 2 HPO 4 , 0.05%MgSO 4 ·7H 2 O, 0.1% yeast extract, distilled water 1000mL, distilled water. Temperature 28~30℃, speed 180r / min, culture for 24h;

[0031] (2) After the cultivation is completed, the bacteria are reinoculated in the modified Chapeauer's medium with n-butylamine as the only nitrogen source. The medium components are 0.2% n-butylamine, 3% sucrose, and 1.5% K 2 HPO 4 , 0.05%MgSO 4 ·7H 2 O, 0.1% yeast extract, distilled water 1000mL. Then add 0.5μmol / L CuSO 4 ·5H 2O for induction culture, rotating speed 180...

Embodiment 3

[0037] A method for reducing biogenic amines in food, the steps are as follows:

[0038] (1) Under aseptic conditions, take an appropriate amount of Aspergillus niger spores, activate them with potato dextrose agar medium, inoculate the Aspergillus niger strains obtained above in the modified Chapeauer medium with sodium nitrate as the only nitrogen source, and cultivate The base composition is 0.2%NaNO 3 , 3% sucrose, 0.1% K 2 HPO 4 , 0.05%MgSO 4 ·7H 2 O, 0.1% yeast extract, distilled water 1000mL. The temperature is 28~30°C, the rotation speed is 200r / min, and cultured for 48h.

[0039] (2) After the cultivation is completed, the bacteria are reinoculated in the modified Chapeauer's medium with n-butylamine as the only nitrogen source. The medium components are 0.2% n-butylamine, 3% sucrose, and 1.5% K 2 HPO 4 , 0.05%MgSO 4 ·7H 2 O, 0.1% yeast extract, distilled water 1000mL. Then add 0.3μmol / L CuSO 4 ·5H 2 O for induction culture, rotating speed 200r / min, cultur...

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Abstract

The invention relates to a method for reducing biogenic amine in fermented food. The method is characterized by adding a suitable amount of aspergillus niger monoamine oxidase at the later fermentation period of the fermented food, wherein the aspergillus niger monoamine oxidase is generated by breaking induced aspergillus niger hypha, and the monoamine oxidase decomposes the biogenic amine into corresponding aldehyde and ammonia, so that the purpose of reducing the biogenic amine is achieved.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for reducing biogenic amines in fermented foods. Background technique [0002] Biogenic amine is a general term for a class of biologically active nitrogen-containing low-molecular-weight organic compounds. It can be regarded as a substance produced by replacing 1 to 3 hydrogen atoms in ammonia molecules with alkyl or aryl groups. It is an aliphatic, ester ring Low-molecular-weight organic bases of the genus or heterocyclic group, which often exist in animals, plants and foods. Trace biogenic amines are normal active ingredients in living organisms (including the human body), and have important physiological functions in biological cells; but when the human body takes in excessive amounts of biogenic amines (especially when taking multiple biogenic amines at the same time), it will cause Allergic reactions such as headaches, nausea, palpitations, changes in blood pre...

Claims

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Application Information

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IPC IPC(8): A23L1/015C12N9/06C12R1/685A23L5/20
CPCA23L5/20C12Y104/03004
Inventor 徐宁朱霞李冬生汪超高冰胡勇
Owner HUBEI UNIV OF TECH
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