控制屎肠球菌生物胺产量的发酵条件优化研究

Optimization of fermentation condition for controlling the production of biogenic amines of Enterococcus faecium

中文关键词:  屎肠球菌  酪胺  苯乙胺  发酵条件  响应曲面优化法

英文关键词:Enterococcus faecium  tyramine  phenethylamine  fermentation condition  response surface optimization design

中文摘要:

      目的 利用响应面设计优化控制屎肠球菌生物胺产量的发酵条件。方法 在前期单因素试验的基础上, 采用响应面法探究培养温度(10、15、20 ℃)、初始pH (5.0、5.5、6.0)和氯化钠添加量(4.5%、5.5%、6.5%) 3个影响因素3个不同水平下两两互作对屎肠球菌产生物胺的影响, 优化控制屎肠球菌酪胺和苯乙胺产量的发酵条件。结果 通过响应面试验分别得到屎肠球菌48 h时酪胺和苯乙胺产量的回归方程, 模型中酪胺R2=0.9866, 校正R2=0.9693, 模型中苯乙胺R2=0.9875, 校正R2=0.9714, 影响酪胺和苯乙胺产量的顺序均为培养温度>NaCl添加量>初始pH。经模型预测和验证试验得到控制屎肠球菌酪胺产量的优化条件为初始pH 6.0、培养温度10.9 ℃、NaCl添加量4.5%, 控制屎肠球菌苯乙胺产量的优化条件为初始pH 5.34、培养温度13.8 ℃、NaCl添加量5.8%。结论 研究结果为有效控制发酵肉制品等发酵食品中屎肠球菌产生物胺提供一定的参考依据。

英文摘要:

      Objective To optimize the fermentation condition of Enterococcus faecium with the capability of high-yield biogenic amine production by response surface design. Methods Based on the previous single factor experiment results, response surface methodology was used to investigate the interaction among 3 factors with different levels, namely culture temperature (10, 15, 20 ℃), initial pH (5.0, 5.5, 6.0), and sodium chloride addition (4.5%, 5.5%, 6.5%), on the production of biogenic amines by Enterococcus faecium. The fermentation condition for controlling the production of tyramine and phenethylamine by Enterococcus faecium were optimized. Results The results showed that the regression equations for the production of tyramine and phenethylamine at 48 h were obtained with R2=0.9866, adjusted R2=0.9693 for tyramine and R2=0.9875, adjusted R2=0.9714 for phenethylamine, the order of affecting the production of casein and phenethylamine was culture temperature>NaCl addition>initial pH.. The optimal fermentation condition to control the tyramine production of Enterococcus faecium was initial pH of 6.0, incubation temperature of 10.9 ℃, and NaCl addition level of 4.5%. The optimal fermentation condition to control the phenylethylamine production was initial pH of 5.34, incubation temperature of 13.8 ℃, NaCl addition level of 5.8%. Conclusion The results provide references for the effective control of the biogenic amine production of Enterococcus faecium growing in fermented food such as fermented meat products.