CN105349392A - Method for reducing biogenic amine in fermented liquor by trichoderma harzianum strain - Google Patents
Method for reducing biogenic amine in fermented liquor by trichoderma harzianum strain Download PDFInfo
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- CN105349392A CN105349392A CN201510604164.XA CN201510604164A CN105349392A CN 105349392 A CN105349392 A CN 105349392A CN 201510604164 A CN201510604164 A CN 201510604164A CN 105349392 A CN105349392 A CN 105349392A
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- bacterial classification
- biogenic amine
- brewing wine
- trichoderma harziarum
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Abstract
The invention discloses a method for reducing biogenic amine in fermented liquor by a trichoderma harzianum strain with a preservation number being CCTCC M 2015412. The method includes: using the trichoderma harzianum strain for fermentation to prepare a matrix capable of degrading the biogenic amine in the fermented liquor, and feeding the matrix into the biogenic amine. By adoption of the trichoderma harzianum strain for fermentation preparation of the matrix capable of degrading the biogenic amine in the fermented liquor, safety of the fermented liquor is improved.
Description
Technical field
The application relates to a kind of biochemical field, particularly relates to a kind of method utilizing trichoderma harziarum bacterial classification to reduce biogenic amine in brewing wine.
Background technology
The food-safety problem that biogenic amine causes, the namely toxic action of biogenic amine.When the biogenic amine that absorption of human body is excessive, the anaphylaxiss such as headache, respiratory disorder, palpitaition, blood pressure can be caused.
At leavened food as in Yoghourt, fermented sausages, pickles and brewing wine, mostly containing biogenic amine.Secondly wherein histamine having the greatest impact to the health of the mankind be tyrasamine.Except the effect of histamine, tyrasamine itself, the existence of other biological amine can strengthen the undesirable action of histamine and tyrasamine.Biogenic amine can be degraded by the reaction of some enzymatic metabolism in human body cell, but alcohol and acetaldehyde can suppress the activity of these enzymes.
Biogenic amine in brewing wine is during the fermentation to amino acid mid-career student's by brewing wine Malolactic bacteria (Malolacticbacteria, MLB).Containing multiple amino acids in brewing wine, decarboxylation under the decarboxylation that Malolactic bacteria produces and generate the biogenic amines such as histamine, tyrasamine, putrescine, cadaverine and phenylethylamine.Wherein histamine, tyrasamine, putrescine are biogenic amine main in brewing wine.Some show the analysis of biogenic amine in brewing wine, and the Content of Biogenic Amines after zymamsis in brewing wine is very low, but after ageing, and increasing in various degree occurs for the content of the biogenic amine in brewing wine.
It is on 03 17th, 2015 that prior art can join publication date in detail, application number is the patent application of No. CN201510116464.3, described patent application discloses a kind of yellow wine production technology of low yield biogenic amine, carry out combining improvement to each stage of brewing yellow rice wine, biogenic amine output is reduced at the rice dipping process inoculating lactic acid bacterium of pre-treatment, strengthen starter consumption in the primary fermentation stage and be aided with low temperature fermentation, add forced ventilation in the secondary fermentation stage and stir with lactic acid bacteria inhibiting growth, pasteurization is used in sterilizing instead.
It is on 01 13rd, 2015 that another prior art can join publication date in detail, application number is the patent application of No. CN201510016732.4, described patent application discloses a kind of method applying compound lactobacillus yellow rice wine brewage, and described compound lactobacillus is the composite bacterium powder of lactobacillus hilgardii and plant lactobacillus.This compound lactobacillus powder after rear ferment starts 8 in be added in yellow wine fermentation wine with dregs, final addition is 0.1 ‰-10.0 ‰.
Therefore, be necessary in fact to provide another kind of new technical scheme to solve the problem.
Summary of the invention
The application provides a kind of method utilizing trichoderma harziarum bacterial classification to reduce biogenic amine in brewing wine.
For solving the problem, the application provides:
Utilize trichoderma harziarum bacterial classification to reduce a method for biogenic amine in brewing wine, described method comprises:
The trichoderma harziarum bacterial classification fermentation utilizing deposit number to be CCTCCM2015412 is made preparation for dropping the matrix of biogenic amine in low brewing wine;
Matrix after cultivating is dropped in brewing wine.
Further, the described step utilizing trichoderma harziarum bacterial classification to cultivate the matrix reducing biogenic amine in brewing wine is as follows:
First, in incubator, add wheat bran, water successively, and stir, form substratum, and carry out sterilizing;
Then, access trichoderma harziarum bacterial classification, makes bacterial classification contact with substratum;
Finally, through temperature controlled fermentation, to substratum, cover with mycelia, mycelia starts to stop fermentation when deepening look by white, namely obtains the matrix for controlling biogenic amine in brewing wine.
Further, the input part by weight of described matrix and brewing wine is 1:10000 to 1:100.
Further, the treatment temp of described matrix and brewing wine is 10 DEG C to 25 DEG C, and the treatment time is 30 days to 120 days.
Further, the ratio of wheat bran and water is 1:1 to 1:0.2.
Further, the ratio of wheat bran and water is 1:0.8.
Further, sterilising temp is 50 DEG C to 126 DEG C, and sterilization time is 10 minutes to 120 minutes.
Further, described sterilising temp is 100 DEG C, and described sterilization time is 30 minutes.
Further, the temperature controlled fermentation temperature of trichoderma harziarum bacterial classification on substratum is 20 DEG C to 28 DEG C.
Further, described brewing wine refers to any one in yellow rice wine, grape wine, beer, fruit wine or mead.
Compared with prior art, the application has following beneficial effect: the application effectively can reduce the biogenic amine in brewing wine, improves the security of brewing wine.
Embodiment
The application is a kind of method utilizing trichoderma harziarum bacterial classification to reduce biogenic amine in brewing wine, and described method comprises: the trichoderma harziarum utilizing deposit number to be CCTCCM2015412 cultivates the matrix reducing biogenic amine in brewing wine; Matrix after cultivating is dropped in brewing wine.The described input part by weight stating matrix and brewing wine is 1:10000 to 1:100.The treatment temp of described matrix and brewing wine is 10 DEG C to 25 DEG C, and the treatment time is 30 days to 120 days.
Described trichoderma harziarum kind is separated from stalk, screen and obtain, through being accredited as trichoderma harziarum (Trichodermaharzianum) 1228, be preserved in the China typical culture collection center (CCTCC) being positioned at Luo Jia Shan, Wuhan City Wuhan University, preservation date is on June 27th, 2015, and deposit number is CCTCCM2015412.
Embodiment 1
The ratio of getting wheat bran and water is 1:1 to 1:0.2, and the ratio of getting wheat bran and water in the present embodiment is 1:0.8, that is, get Testa Tritici 100g and water 80g.80g water is slowly added in 100g wheat bran, while wheat bran is stirred on limit when adding water, water and wheat bran is mixed, form substratum; Substratum is loaded in fermentation flask, cover bottle cap; Sterilizing under hot conditions, sterilising temp is 50 DEG C to 126 DEG C, and sterilization time is 10 minutes to 120 minutes.Select sterilizing 30min under 100 DEG C of hot conditionss in the present embodiment, take out naturally cooling; After the substratum cool to room temperature in fermentation flask, access trichoderma harziarum 1285; The temperature controlled fermentation temperature of trichoderma harziarum bacterial classification 1285 on substratum is 20 DEG C to 28 DEG C, selects 25 DEG C of constant temperature culture in the present embodiment; After 3 days, mycelia covers with media surface, and white hypha color starts to deepen, and fermentation flask is put into the refrigerator cryopreservation of 4 DEG C, is matrix for subsequent use.
Embodiment 2
Get the grape wine liquid 1000mL that malo-lactic fermentation terminates, add matrix for subsequent use in 1.5g embodiment 1, stir, the input part by weight of described matrix and brewing wine is 1:10000 to 1:100, be place 45 days under the environment of 15 DEG C in temperature, measure different Content of Biogenic Amines in grape wine, concrete outcome is as shown in table 1.In the grape wine that trichoderma harziarum 1228 processed, the content of histamine, tyrasamine and putrescine significantly declines, and total biogenic amine clearance is up to 83%.
Content of Biogenic Amines change in grape wine before and after table 1 processes
Embodiment 3
Get the ageing yellow rice wine 1000mL of 5 years, add matrix for subsequent use in 1.5g embodiment 1, stir, the input part by weight of described matrix and brewing wine is 1:10000 to 1:100, be place 60 days under the environment of 15 DEG C in temperature, measure different Content of Biogenic Amines in yellow rice wine, concrete outcome is as shown in table 2.In the yellow rice wine that trichoderma harziarum 1228 processed, the content of histamine, tyrasamine and putrescine significantly declines, and total biogenic amine clearance is up to 84%.
Content of Biogenic Amines change in yellow rice wine before and after table 2 processes
The foregoing is only the embodiment of the application, be not limited to the application.To those skilled in the art, the application can have various modifications and variations.Any amendment done within all spirit in the application and principle, equivalent replacement, improvement etc., within the right that all should be included in the application.
Claims (10)
1. utilize trichoderma harziarum bacterial classification to reduce a method for biogenic amine in brewing wine, it is characterized in that, described method comprises:
The trichoderma harziarum bacterial classification fermentation utilizing deposit number to be CCTCCM2015412 is made preparation for dropping the matrix of biogenic amine in low brewing wine;
Matrix after cultivating is dropped in brewing wine.
2. utilize trichoderma harziarum bacterial classification to reduce the method for biogenic amine in brewing wine as claimed in claim 1, it is characterized in that, the described step utilizing trichoderma harziarum bacterial classification to cultivate the matrix reducing biogenic amine in brewing wine is as follows:
First, in incubator, add wheat bran, water successively, and stir, form substratum, and carry out sterilizing;
Then, access trichoderma harziarum bacterial classification, makes bacterial classification contact with substratum;
Finally, through temperature controlled fermentation, to substratum, cover with mycelia, mycelia starts to stop fermentation when deepening look by white.
3. utilize trichoderma harziarum bacterial classification to reduce the method for biogenic amine in brewing wine as claimed in claim 2, it is characterized in that, the input part by weight of described matrix and brewing wine is 1:10000 to 1:100.
4., as right wants the trichoderma harziarum bacterial classification that utilizes as described in 2 to reduce the method for biogenic amine in brewing wine, it is characterized in that, the treatment temp of described matrix and brewing wine is 10 DEG C to 25 DEG C, and the treatment time is 30 days to 120 days.
5. utilize trichoderma harziarum bacterial classification to reduce the method for biogenic amine in brewing wine as claimed in claim 2, it is characterized in that, the ratio of wheat bran and water is 1:1 to 1:0.2.
6. utilize trichoderma harziarum bacterial classification to reduce the method for biogenic amine in brewing wine as claimed in claim 5, it is characterized in that, the ratio of wheat bran and water is 1:0.8.
7. utilize trichoderma harziarum bacterial classification to reduce the method for biogenic amine in brewing wine as claimed in claim 2, it is characterized in that, sterilising temp is 50 DEG C to 126 DEG C, and sterilization time is 10 minutes to 120 minutes.
8. utilize trichoderma harziarum bacterial classification to reduce the method for biogenic amine in brewing wine as claimed in claim 7, it is characterized in that, described sterilising temp is 100 DEG C, and described sterilization time is 30 minutes.
9. utilize trichoderma harziarum bacterial classification to reduce the method for biogenic amine in brewing wine as claimed in claim 2, it is characterized in that, the temperature controlled fermentation temperature of trichoderma harziarum bacterial classification on substratum is 20 DEG C to 28 DEG C.
10. utilize trichoderma harziarum bacterial classification to reduce the method for biogenic amine in brewing wine as claimed in claim 1, it is characterized in that, described brewing wine refer in yellow rice wine, grape wine, beer, fruit wine or mead any one.
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| CN201510604164.XA CN105349392A (en) | 2015-09-21 | 2015-09-21 | Method for reducing biogenic amine in fermented liquor by trichoderma harzianum strain |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114703064A (en) * | 2022-03-30 | 2022-07-05 | 嘉兴学院 | Method for breaking cell wall of Ganoderma lucidum by Trichoderma harzianum and extracting cell-broken Ganoderma lucidum |
| CN114854601A (en) * | 2022-03-30 | 2022-08-05 | 嘉兴学院 | Method for breaking cell wall of Phellinus linteus by Trichoderma harzianum and extracting Phellinus linteus |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102984961A (en) * | 2010-06-11 | 2013-03-20 | 诺维信公司 | A method to reduce biogenic amine content in food |
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Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102984961A (en) * | 2010-06-11 | 2013-03-20 | 诺维信公司 | A method to reduce biogenic amine content in food |
Non-Patent Citations (1)
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| 经纪人A59: "木霉", 《HTTPS://BAIKE.BAIDU.COM/HISTORY/%E6%9C%A8%E9%9C%89/75873075》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114703064A (en) * | 2022-03-30 | 2022-07-05 | 嘉兴学院 | Method for breaking cell wall of Ganoderma lucidum by Trichoderma harzianum and extracting cell-broken Ganoderma lucidum |
| CN114854601A (en) * | 2022-03-30 | 2022-08-05 | 嘉兴学院 | Method for breaking cell wall of Phellinus linteus by Trichoderma harzianum and extracting Phellinus linteus |
| CN114703064B (en) * | 2022-03-30 | 2023-08-18 | 嘉兴学院 | Method for extracting ganoderma lucidum by breaking cell walls of ganoderma lucidum and breaking cell walls of ganoderma lucidum by using trichoderma harzianum |
| CN114854601B (en) * | 2022-03-30 | 2023-08-22 | 嘉兴学院 | Method for breaking cell wall and extracting cell wall of Phellinus linteus by using Trichoderma harzianum |
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