CN113249268A - 一株降低生物胺的玫瑰糖多孢菌及其应用 - Google Patents
一株降低生物胺的玫瑰糖多孢菌及其应用 Download PDFInfo
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- CN113249268A CN113249268A CN202110710175.1A CN202110710175A CN113249268A CN 113249268 A CN113249268 A CN 113249268A CN 202110710175 A CN202110710175 A CN 202110710175A CN 113249268 A CN113249268 A CN 113249268A
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Abstract
本发明公开了一株降低生物胺的玫瑰糖多孢菌及其应用,属于食品发酵技术领域。本发明筛选获得了一株具有降解生物胺能力的玫瑰糖多孢菌F2014,该菌株对色胺、苯乙胺、尸胺、腐胺、组胺、酪胺、亚精胺、精胺的降解率均达到88%以上。将本发明的玫瑰糖多孢菌用于黄酒、卷烟、香肠、酱油、发酵鱼露、豆瓣酱的生产,可有效降解发酵产品的生物胺含量,且不对发酵产品的品质带来不利影响。
Description
技术领域
本发明涉及一株降低生物胺的玫瑰糖多孢菌及其应用,属于食品发酵技术领域。
背景技术
生物胺是一种低分子量的含氮有机碱,主要由微生物的氨基酸脱羧酶作用于氨基酸脱羧而生成,广泛存在于发酵食品中。适量生物胺可促进人体的正常生理活动,过量生物胺的摄入则会引起动脉、血管和微血管的扩大,导致腹泻、头痛、腹部痉挛、呕吐等不良生理反应,甚至会导致死亡。
黄酒作为我国具有民族特色的传统酒精饮料,富含多种氨基酸和功效成分,深受消费者的青睐。黄酒酿造在一个开放的环境下进行,使得黄酒中的生物胺比其含量要比其他酿造酒(啤酒和葡萄酒等)高很多。目前,控制食品中生物胺的方法主要有生产工艺优化和选择合适的储藏条件、减少发酵体系中产生物胺的微生物或控制产胺微生物产胺和添加生物胺降解菌株、生物胺降解酶等。其中添加生物胺降解菌株作为一种生物手段,具有高效、安全、环保的优点,被越来越多黄酒企业和消费者所接受。
目前筛选获得的具有降解生物胺作用的菌株种类较少且效果较差。因此,筛选具有高效降解生物胺菌株对于丰富生物胺降解菌株的微生物菌种库,提升发酵食品的品质具有重要的意义。
发明内容
本发明的目的在于解决现有传统发酵食品和烟草制品中生物胺含量较高的问题,提供性能优良的菌株S.rosea F2014应用于酒类(白酒和黄酒)、卷烟、香肠、酱油、豆瓣酱的生产过程进行生物强化,以降低传统发酵食品和烟草制品中的生物胺含量,提升传统发酵食品和烟草制品的品质。
本发明的第一个目的是提供1株具有较强生物胺降解能力的玫瑰糖多孢菌(Saccharopolyspora rosea)F2014,所述糖多孢菌已于2020年12月21日保藏于中国典型培养物保藏中心,保藏地址为中国,武汉,武汉大学,保藏编号为CCTCC NO:M 2020952。
本发明的玫瑰糖多孢菌,具有如下优良的性能:
(1)应用于食品发酵体系,不会影响到食品的正常发酵;
(2)发酵产品中的生物胺产生量小于10mg/L,生物胺检出量极少;
(3)对色胺、苯乙胺、尸胺、腐胺、组胺、酪胺、亚精胺、精胺均有降解作用;
(4)可以适用于黄酒、白酒、豆瓣酱、酱油发酵和卷烟生产,并且具有降生物胺的能力。
本发明的第二个目的是提供含有所述玫瑰糖多孢菌F2014的发酵剂。
在一种实施方式中,所述发酵剂中玫瑰糖多孢菌F2014的含量为≥1×106CFU/mL。
在一种实施方式中,所述发酵剂含有玫瑰糖多孢菌F2014菌体的活细胞、冷冻干燥得到的干菌体、固定化的细胞、液体菌剂、固体菌剂,或者以其他任何形式存在的玫瑰糖多孢菌F2014菌株。
在一种实施方式中,所述发酵剂还含有其它类型的细菌或真菌。
在一种实施方式中,所述发酵剂还含有酵母或曲霉。
本发明的第三个目的是提供所述玫瑰糖多孢菌F2014或其代谢物在发酵领域降低生物胺含量方面的应用。
在一种实施方式中,所述代谢物包括但不限于玫瑰糖多孢菌F2014发酵后去除了菌体细胞的上清液。
在一种实施方式中,所述代谢物的制备方法为:将玫瑰糖多孢菌F2014以5×106CFU/mL的初始浓度接种至高氏一号液体培养基中,于37℃,150r/min条件下发酵48~72h,离心,收集发酵液上清液。
在一种实施方式中,所述发酵领域包括制备发酵食品、饮品或调味品。
在一种实施方式中,所述饮品为酒精饮品,包括但不限于黄酒或白酒。
在一种实施方式中,所述调味品包括但不限于酱油、香肠或鱼露。
在一种实施方式中,所述应用是将玫瑰糖多孢菌F2014加入至酱醪中,于14~16℃发酵一段时间后,加入酒母继续发酵。
在一种实施方式中,所述应用是将玫瑰糖多孢菌F2014以5×106CFU/mL的初始浓度,于37℃,150r/min条件下发酵48~72h,收集发酵将发酵液上清液以按质量计1%的量用喉头喷雾器均匀喷洒至烟丝中,于30~37℃发酵42~72h。
在一种实施方式中,所述应用是将玫瑰糖多孢菌F2014加入至种曲中,再用含玫瑰糖多孢菌F2014的种曲发酵豆瓣酱。
本发明提供所述玫瑰糖多孢菌F2014在降低烟丝中生物胺含量方面的应用。
在一种实施方式中,所述生物胺包括但不限于色胺、苯乙胺、尸胺、腐胺、组胺、酪胺、亚精胺、精胺。
本发明还提供所述玫瑰糖多孢菌F2014在制备发酵食品、饮品或烟草方面的应用。
本发明的有益效果:
(1)本发明的菌株应用于食品发酵体系,不会影响到食品的正常发酵;
(2)本发明的菌株应用于卷烟生产中,不会影响到卷烟的糖类物质和蛋白质含量;
(3)S.rosea F2014的生物胺产生量小于10mg/L,生物胺检出量极少,基本不产生生物胺。S.rosea F2014对色胺、苯乙胺、尸胺、腐胺、组胺、酪胺、亚精胺、精胺的降解率分别为93.5%、88.88%、97.12%、94.05%、97.83%、99.12%、96.27%、99.27%,对总生物胺的降解率达到96.21%
(4)该糖多孢菌具有降生物胺效果,将其应用于黄酒发酵中,添加S.rosea F2014发酵的黄酒,比对照组降低了22.99%;将其应用于卷烟生产中,添加S.rosea F2014发酵的卷烟,比对照组降低了30.78%;将其应用于豆瓣酱发酵中,添加S.rosea F2014发酵的豆瓣酱,比对照组降低了24.28%;将其应用于酱油发酵中,添加S.rosea F2014发酵的酱油,比对照组降低了25.37%;将其应用于鱼露发酵中,添加S.rosea F2014发酵的鱼露,比对照组降低了25.57%;将其应用于香肠发酵中,添加S.rosea F2014发酵的香肠,比对照组降低了35.37%。
生物材料保藏
玫瑰糖多孢菌(Saccharopolyspora rosea)F2014,分类命名为玫瑰糖多孢菌(Saccharopolyspora rosea)F2014;所述糖多孢菌已于2020年12月21日保藏于中国典型培养物保藏中心,保藏地址为中国,武汉,武汉大学,保藏编号为CCTCC NO:M 2020952。
附图说明
图1糖多孢菌S.rosea F2014的菌落形态图。
图2糖多孢菌S.rosea F2014的***发育树
图3为黄酒发酵过程中理化指标的变化(A)酒精度;(B)还原糖;(C)可滴定酸;(D)氨基酸态氮。
具体实施方式
黄酒理化指标的检测:酒精度、氨基酸态氮和总酸的测定按照GB/T 13662-2018进行测定。还原糖含量测定采用DNS方法。生物胺含量采用高效液相(HPLC)进行检测。
烟丝理化指标的检测:烟丝中总糖和还原糖用索莫季法,总氮采用基耶达法。
生物胺含量测定方法:准确量取1mL待测液于15mL离心管中,加入1mL饱和NaHCO3溶液,混匀,加入2mL丹磺酰氯(5mg/mL丙酮)试剂,混匀后置于65℃恒温水浴锅中黑暗衍生30min,室温静置后,加入0.5mL饱和NaCl溶液,混匀后加入5mL***,涡旋振荡20s,静置分层后,转移上层有机相于15mL离心管中,下层水相再萃取一次,合并两次萃取液,50℃水浴下氮气吹干。加入1mL乙腈振荡混匀,溶解残留物,过0.22μm滤膜,通过高效液相色谱法(HPLC)测定。
实施例1:玫瑰糖多孢菌的筛选及鉴定
(1)样品的采集及预处理
麦曲样品采自浙江省绍兴市某黄酒厂,采集的麦曲置于密封的无菌塑料袋中4℃保存。称取5g麦曲于50mL离心管中,添加30mL蒸馏水放入30℃摇床培养箱中培养30min。
(2)菌株的平板筛选
高氏一号固体培养基:硝酸钾1.0g/L、磷酸二氢钾0.5g/L,硫酸镁0.5g/L,硫酸亚铁0.01g/L,氯化钠0.5g/L,可溶性淀粉20.0g/L,琼脂15.0g/L,pH值7.2~7.4(25℃)。
取悬浮液梯度稀释10-1至10-6稀释匀液。分别吸取麦曲、发酵醪各稀释度菌液100μL涂布于高氏一号固体培养基,37℃培养4~7d。在菌落密度适中的平板上挑取单个乳白色、菌落薄、有***或凸面的菌落,分别划线接种到高氏一号固体平板上。
(3)菌株鉴定
提取筛选菌株的基因组,并对筛选菌株进行16S rDNA扩增测序。
PCR扩增引物27F(5′-AGAGTTTGATCMTGGCTCAG-3′)和1492R(5′-TACGGY-TACCTTGTTACGACTT-3′)。
PCR扩增体系(50μL)为:2×Taq PCR Master Mix 25μL,上下引物各1μL,模板1μL,加无菌水22μL补充至50μL。
PCR扩增程序:94℃预变性3min,95℃变性30s,58℃退火30s,72℃延伸2min,共35个循环,最后72℃延伸8min。
PCR产物用1%的琼脂糖凝胶电泳检测,并送交基因测序公司测序,根据返回的测序结果(SEQ ID NO.1所示)通过NCBI官网进行BLAST序列比对,用所得的16S rDNA序列进行BLAST比对,并进行了***发育分析,结果如图2所示,菌株F2014的核苷酸序列与数据库中序列同源性最高的糖多孢菌S.rosea(GenBank序列号:NR_042711.1)的同源相似性达在99%以上。菌株F2014菌落形态为圆形,基内菌丝为棕黄色,气生菌丝为黄色,在高氏一号培养基上可产生粉红色的可扩散色素,菌落凸起、难挑起。菌株F2014的生理生化特征如表1所示,菌株F2014可降解腺嘌呤、酪蛋白、七叶苷、淀粉、酪氨酸、尿素等物质,在25℃-40℃下可生长,与Saccharopolyspora rosea特征一致,将上述菌株命名为糖多孢菌S.rosea F2014。同一批次筛选获得另一株与之特征类似的糖多孢菌S.hordei F2001。
表1菌株F2014生理生化鉴定部分实验结果
注:-代表阴性结果,+代表阳性结果
(4)菌株生物胺代谢能力的分析
菌种活化:将保藏的糖多孢菌S.rosea F2014接种到高氏一号液体培养基中,接种量5%,30℃摇床培养48h,得一级种子液。将活化的菌株接种到高氏一号液体培养基中,接种量5%,摇床培养48h,转速150r/min,温度30℃,得二级种子液。
样品预处理:将二级种子液接于添加有氨基酸和生物胺的高氏一号液体培养基中,接种量5%,使接种后初始菌浓约为5×106CFU/mL,37℃摇床培养5d,12000r/min离心5min收集上清液。
S.rosea F2014的色胺、苯乙胺、尸胺、腐胺、组胺、酪胺、亚精胺、精胺产生量分别为0.15mg/L、0.00mg/L、1.29mg/L、0.28mg/L、1.37mg/L、0.00mg/L、1.18mg/L、0.32mg/L、4.59mg/L、0.10mg/L,总生物胺产量小于10mg/L,生物胺检出量极少,基本不产生生物胺。S.rosea F2014对8种生物胺都有较强的降解能力,对色胺、苯乙胺、尸胺、腐胺、组胺、酪胺、亚精胺、精胺的降解率分别为93.5%、88.88%、97.12%、94.05%、97.83%、99.12%、96.27%、99.27%,对总生物胺的降解率达到96.21%。糖多孢菌S.hordei F2001对色胺、苯乙胺、尸胺、腐胺、组胺、酪胺、亚精胺、精胺的降解率分别为1.37%、2.56%、3.29%、0.00%、0.00%、4.59%、7.24%、6.32%。
实施例2:糖多孢菌S.rosea F2014在黄酒发酵中的应用
(1)纯种糖多孢菌麦曲的制备:
破碎小麦为每粒3~5片,使麦粒组织破碎,淀粉外露,加入约35~40%的清水,搅拌充分后静置30min左右,使其充分均匀的吸收水分,后于121℃灭菌30min。灭菌后小麦降温至室温后,接种糖多孢菌菌液,接种菌液浓度为105~106CFU/mL,接种量为5%-15%。曲料进盘后保持适当品温及室温,静置培养六小时左右。六小时后,品温缓慢上升至34-35℃左右,自控模式启动小风量间接通风,每次5~10min,间隔2h,使品温降到32℃,要求均匀吹透。间歇通风3~5次后,菌丝开始生长,品温升至35℃以上,曲料开始结块,此时应连续通风,维持品温35℃左右。接种后12小时,品温上升较快,此时应视第一次结块情况进行翻曲,第一次翻曲后,品温保持在36~37℃之间,保持通风喷雾顺畅,约20小时后,曲料再次结块,眼观曲料发白,温度难以控制在37℃以下,进行第二次翻曲,二次翻曲过后,品温应控制在35℃左右。继续培养72~96h;培养结束后,将麦曲置于4-7℃冰柜中储藏备用。
(2)不同麦曲用于黄酒发酵:
本实施例所选取的传统黄酒发酵的实验组原料配比如表2所示,对照组将表2的纯种糖多孢菌麦曲替换为工厂用生麦曲(麦子自然发酵,添加量为11.8%)、工厂用熟麦曲(黄曲霉SU-16纯种麦曲,添加量为1.8%)。
表2原料配比表(实验组)
(2)传统黄酒酿造过程
(a)酵母活化培养:将甘油保藏管的酵母菌,在无菌操作台进行转接到YPD培养基中,30℃,150r/min条件下培养24h,使酵母菌的数量达107CFU/mL;然后以5%的接种量转接到制备好的酒母中,将转接好的酵母在30℃,150r/min条件下,进行培养18~24h,备用。
(b)酒母的制作:取600g蒸熟的米饭,加入1600mL清水,60g生麦曲,1.1‰的糖化酶(按酶活单位计,终浓度为3×105U/mL)进行糖化,所使用糖化酶为糖化的温度控制在55~65℃,时间3-4小时,糖化结束后外观糖度不低于12°Bx后,115℃灭菌15min,灭菌后冷却至24~31℃,接入成熟的酵母种子培养液5%,培养温度不超过30℃,培养时间24h,培养成熟后即得酒母。
(c)按照传统黄酒发酵的原料配比进行落料和发酵。前5d为前酵阶段,温度控制在28~30℃,发酵5d,前5d每天开耙不少于1次,头耙时间8~10h;后酵阶段,温度为13~15℃,每天搅拌开耙1次,持续发酵10~15d。
黄酒发酵过程中理化指标的变化:为了进一步验证糖多孢菌在黄酒发酵中的作用,对比了使用传统麦曲和纯种糖多孢菌麦曲所酿造黄酒发酵过程中理化指标(酒精度,还原糖,可滴定酸和氨基酸态氮)的变化。结果如图3所示,使用纯种糖多孢菌麦曲所酿造的黄酒酒精度、还原糖、总酸和氨基酸态氮的含量均符合黄酒国标的标准,说明糖多孢菌S.rosea F2014对黄酒发酵过程中重要理化指标影响不大,发酵正常。
(3)糖多孢菌S.rosea F2014降生物胺效果分析:所得产品用高效液相法检测黄酒中生物胺含量,结果如表3所示,添加S.rosea F2014的样品组相比较对照组降低了22.99%。
表3糖多孢菌与酿酒酵母共酵酿造黄酒生物胺含量
注:ND表示未检测到
实施例3:糖多孢菌S.rosea F2014应用于卷烟中降低生物胺含量
将糖多孢菌S.rosea F2014发酵液上清液加入至卷烟制作中,以添加无菌水为对照,具体步骤为:将糖多孢菌S.rosea F2014以5×106CFU/mL的初始浓度,于37℃,150r/min条件下于高氏一号液体培养基中发酵48h,收集发酵上清液。将发酵液上清液以按质量计1%的接种量用喉头喷雾器均匀喷洒至烟丝中,翻匀,装入干净的塑料袋中,不收紧袋口,放入恒温培养箱中,30℃培养48h,每4h取一次样品测定其中的活菌数。发酵48h时,取少量烟丝测生物胺、总糖、还原糖、总氮的含量,结果如表4所示,实验组的总糖、还原糖和总氮含量与对照组相差不大。
表4烟丝化学成分
对糖多孢菌S.rosea F2014降生物胺效果分析:添加S.rosea F2014的样品组相比较对照组降低了30.78%。
实施例4:糖多孢菌S.rosea F2014应用于豆瓣酱中降低生物胺含量
将S.rosea F2014用于豆瓣酱发酵:
(1)种曲的制备:将米曲霉与S.rosea F2014(接种量为10%)接种到麦麸培养基上,置于30℃恒温培养箱中培养48~72h,间隔摇瓶翻曲。
(2)蚕豆曲的制备:脱壳的干蚕豆瓣,加水浸泡1~2h。将浸泡好的湿蚕豆瓣沥干,放入蒸锅中先蒸30min,后焖10mim后出锅。蒸豆瓣出锅后,在无菌条件下,将其晾干表面水分,与一定比例的灭菌后的面粉和种曲混合均匀。
(3)将蚕豆曲与180g/L的盐水按1:1.2的质量比混合,置于密闭容器中发酵30d,每日翻酱一次。
对照组将糖多孢菌S.rosea F2014替换为S.hordei F2001,其余步骤不变。
对糖多孢菌S.rosea F2014降生物胺效果分析,添加S.rosea F2014的豆瓣酱产品中的生物胺含量相较于对照组降低了24.28%。
实施例5:糖多孢菌S.rosea F2014应用于酱油中降低生物胺含量
(1)豆粕和小麦按1:1比例混匀,蒸熟;
(2)酒母制作:将109~1011菌液浓度的酱油酵母种子液接种到冷却后的豆粕和小麦的混合物中,接种量为5%,菌液浓度为109~1012cfu/mL,然后加入2倍体积清水,在28℃、150r/min培养下24h。
(3)酱醅发酵:按照5‰~10‰的比例向步骤(2)的酒母中加入菌液浓度为105~106cfu/mL的糖多孢菌F2014种子液,然后加入1.5~2倍物料质量的盐水,使酱醪最终含盐量为18±0.5%、含水量为65±1%,然后混匀。起始发酵温度控制在14~16℃,随着发酵进行温度逐渐升高到约34-36℃,在温度升高到约20±1℃时接入酒母,酵母量为2×106CFU/g酱醪。持续发酵约5个月。
(4)发酵结束后的将酱醪进行板框压榨,去除酱醅。压榨结束后进行硅藻土过滤和膜过滤,去除沉淀。过滤澄清的酱油经过巴氏灭菌后进行灌装。
对照组将糖多孢菌S.rosea F2014替换为S.hordei F2001,其余步骤不变。
对糖多孢菌S.rosea F2014降生物胺效果分析,添加S.rosea F2014的发酵产品中的生物胺含量相较于对照组降低了25.57%。
实施例6:糖多孢菌S.rosea F2014应用于发酵鱼露中降低生物胺含量
鱼露按照以下工艺流程进行生产,即:原料鱼和盐混合(质量比3:1或2:1)→加入10000U/g的蛋白酶在60℃下水解12h→接种终浓度为105~106cfu/mL的S.hordei F2004,于30℃发酵240d→后期发酵(在60℃下保温一周)→过滤收集液体→鱼露。
对照组将糖多孢菌S.rosea F2014替换为S.hordei F2001,其余步骤不变。
对糖多孢菌S.rosea F2014降生物胺效果分析,添加S.rosea F2014的发酵产品中的生物胺含量相较于对照组降低了25.37%。
实施例7:糖多孢菌S.rosea F2014应用于发酵香肠中降低生物胺含量
取猪肉(瘦肉为65~80%(w/w)、肥肉为20~35%(w/w)),清洗,肥瘦分开,切成4~5cm肉块。将瘦肉和5~8%冰屑放入斩拌机内,斩拌1~3min。以猪肉质量为基数,添加亚硝酸钠0.01~0.15%、食盐2~3%、复合磷酸盐0.2~0.3%、抗坏血酸钠0.05~0.06%,香辛料、胡椒、大蒜、辣椒、肉蔻为原料肉的0.2%~0.3%(香辛料、胡椒、大蒜、辣椒、肉蔻的质量比为1:1:1:1:1)。接种8~12%活化的糖多胞菌菌液(菌液中菌体浓度为106~107CFU/mL),斩拌1~2min,再加入肥肉和5~8%左右冰屑,斩拌4~6min。腌制后灌入肠衣中。
对照组将糖多孢菌S.rosea F2014替换为S.hordei F2001,其余步骤不变。
对糖多孢菌S.rosea F2014降生物胺效果分析,添加S.rosea F2014的发酵产品中的生物胺含量相较于对照组降低了35.37%。
虽然本发明已以较佳实施例公开如上,但其并非用以限定本发明,任何熟悉此技术的人,在不脱离本发明的精神和范围内,都可做各种的改动与修饰,因此本发明的保护范围应该以权利要求书所界定的为准。
SEQUENCE LISTING
<110> 江南大学
江南大学(绍兴)产业技术研究院
浙江古越龙山绍兴酒股份有限公司
<120> 一株降低生物胺的玫瑰糖多孢菌及其应用
<130> BAA201689A
<160> 1
<170> PatentIn version 3.3
<210> 1
<211> 1432
<212> DNA
<213> Saccharopolyspora rosea
<400> 1
ccaagtggcg ggcatgctta cacatgcaag tcgaacgctg aagcccgctt cggtgggtgg 60
atgagtggcg aacgggtgag taacacgtgg gtaatctgcc ctgcactctg ggataagcct 120
tggaaacggg gtctaatacc ggataggacg catggccgca tggtctgtgt gtggaaagtt 180
ccggcggtgt aggttgagcc cgcggcctat cagcttgttg gtggggtgat ggcctaccaa 240
ggcgacgacg ggtagccggc ctgagagggt gaccggccac actgggactg agacacggcc 300
cagactccta cgggaggcag cagtggggaa tcttgcgcaa tgggcgaaag cctgacgcag 360
caacgccgcg tgggggatga cggccttcgg gttgtaaacc tctttcgaca tcgacgaagc 420
cttcgggtga cggtaggtgt agaagaagca ccggctaact acgtgccagc agccgcggta 480
atacgtaggg tgcgagcgtt gtccggattt attgggcgta aagagctcgt aggcggtttg 540
tcgcgtcggc cgtgaaaacc tgcagcttaa ctgtgggctt gcggtcgata cgggcagact 600
tgagttcggt aggggagact ggaattcctg gtgtagcggt gaaatgcgca gatatcagga 660
ggaacaccgg tggcgaaggc gggtctctgg gccgatactg acgctgagga gcgaaagcgt 720
ggggagcgaa caggattaga taccctggta gtccacgccg taaacgttgg gcgctaggtg 780
tggggactgg ttccacggtg tccgtgccgt agctaacgca ttaagcgccc cgcctgggga 840
gtacggccgc aaggctaaaa ctcaaaggaa ttgacggggg cccgcacaag cggcggagca 900
tgtggattaa ttcgatgcaa cgcgaagaac cttacctggg tttgacatgc accagattgc 960
tatggagaca tagtttccct tgtggttggt gtacaggtgg tgcatggctg tcgtcagctc 1020
gtgtcgtgag atgttgggtt aagtcccgca acgagcgcaa cccttgcccc atgttgccag 1080
cgattcggtc ggggactcgt gggggactgc cggggtcaac tcggaggaag gtggggatga 1140
cgtcaagtca tcatgcccct tatgtccagg gcttcacaca tgctacaatg gctggtacag 1200
agggtggcga taccgtgagg tggagcgaat cccttaaagc cggtctcagt tcggatcggg 1260
gtctgcaact cgaccccgtg aagtcggagt cgctagtaat cgcagatcag cagtgctgcg 1320
gtgaatacgt tcccgggcct tgtacacacc gcccgtcacg tcatgaaagt cggtaacacc 1380
cgaagcccat ggcccaaccg gttccggggg gagtgtcgaa ggtgaccggg gg 1432
Claims (10)
1.一株玫瑰糖多孢菌(Saccharopolyspora rosea)F2014,已于2020年12月21日保藏于中国典型培养物保藏中心,保藏地址为中国,武汉,武汉大学,保藏编号为CCTCC NO:M2020952。
2.含有权利要求1所述玫瑰糖多孢菌F2014的发酵剂。
3.根据权利要求2所述的发酵剂,其特征在于,含有利要求1所述玫瑰糖多孢菌F2014的活细胞、冷冻干燥得到的干菌体、固定化的细胞、菌丝体,或者以其他任何形式存在的玫瑰糖多孢菌F2014菌株。
4.根据权利要求2或3所述的发酵剂,其特征在于,还含有其它类型的细菌或真菌。
5.应用权利要求1所述玫瑰糖多孢菌F2014制备的发酵用曲。
6.权利要求1所述的玫瑰糖多孢菌F2014或其代谢物在发酵领域降低生物胺含量方面的应用。
7.根据权利要求6所述代谢物包括但不限于玫瑰糖多孢菌F2014发酵后去除了菌体细胞的上清液。
8.根据权利要求6或7所述的应用,其特征在于,所述发酵领域包括制备发酵食品、饮品或调味品。
9.权利要求1所述的玫瑰糖多孢菌F2014或其代谢物在降低烟丝中生物胺含量方面的应用。
10.权利要求1所述玫瑰糖多孢菌F2014在制备发酵食品、饮品或烟草方面的应用。
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