黄酒酿造乳酸菌群落结构影响生物胺形成的机理

Biogenic amines a kind of organic small molecular nitrogen-compounds are widely exist in fermentation food, and they are mainly formed by decarboxylation of amino acids functioned by microorganisms. Chinese rice wine (CRW) contains the highest biogenic amines among different kind of wines in China. Human body will feel uncomfortable after drinking alcohol with high biogenic amines. It would be significant for CRW industry development to decrease the Biogenic amines in CRW. Lactic acid bacteria (LAB) are the main bacteria in CRW brewing process, they exist in the whole brewing process. LAB are very necessary for the well-balanced brewing process, which is the unique feature in CRW’s ancient brewing process. We have been researching the CRW for more than ten years, and found that the LAB would severely produce biogenic amines, although LAB are very necessary to main a well-balanced environmental microbiology. Based on our previous work, this study aims to deep analyze the influence mechanism of LAB community successions on the formation or degradation of biogenic amines in CRW brewing process, using the technologies using the third generation sequencing technology. This study will illuminate the principle of LAB guaranteeing CRW brewing process and the mechanism of LAB community impacting the formation of biogenic amines. The screened LAB with the function of degrading biogenic amines will also be used to decreased the biogenic amines in CRW. The results will also benefit to understand the brewing process mechanism of CRW and provide the theoretical foundation for the research and development of functional LAB in CRW to decrease the biogenic amines.

生物胺是一种广泛存在于发酵食品中的有机小分子含氮化合物，主要由微生物对氨基酸的脱羧反应产生。黄酒是我国生物胺浓度最高的酒种,人体在摄入过量的生物胺后会产生酒后“上头深醉”的症状,降低黄酒生物胺对于黄酒产业发展具有重要意义。乳酸菌作为黄酒酿造工艺中最主要的细菌一直存在，是保证酿造过程正常进行的必要条件，也是黄酒古老酿造工艺的独特之处。课题组通过对黄酒十余年的研究，发现乳酸菌也是黄酒生物胺产生的主要微生物。本课题拟在前期研究基础上以黄酒传统酿造工艺中的乳酸菌为研究对象，利用第三代DNA高通量测序技术，在研究发酵醪中乳酸菌群落结构及代谢特征同步演变过程的基础上，深入解析黄酒传统酿造工艺中乳酸菌群落结构演变对生物胺形成的影响机理，并筛选获得降胺功能乳酸菌添加到黄酒酿造过程中。本项目的预期成果对于采用现代生物技术优化酿造乳酸菌群落功能，降低生物胺浓度，改造和提升传统工艺都具有重要意义。

生物胺是一种广泛存在于发酵食品中的有机小分子含氮化合物，主要由微生物对氨基酸的脱羧反应产生。黄酒是我国生物胺浓度最高的酒种，人体在摄入过量的生物胺后会产生酒后“上头深醉”的症状，降低黄酒生物胺对于黄酒产业发展具有重要意义。乳酸菌作为黄酒酿造工艺中最主要的细菌一直存在，是保证酿造过程正常进行的必要条件，也是黄酒古老酿造工艺的独特之处。课题组通过对黄酒十余年的研究，发现乳酸菌也是黄酒生物胺产生的主要微生物。本课题在前期研究基础上以黄酒传统酿造工艺中的微生物为研究对象，研究了浸米水和发酵醪菌群落结构及代谢特征同步演变过程，深入解析黄酒传统酿造工艺中微生物群落结构演变对生物胺形成的影响机理，并筛选获得降胺功能乳酸菌、糖多孢菌等微生物添加到黄酒酿造过程中。本项目成果对于采用现代生物技术优化酿造微生物群落功能，降低生物胺浓度，改造和提升传统工艺都具有重要意义。

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