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首页> 外文期刊>LWT-Food Science & Technology >Histamine production by bacilli bacteria, acetic bacteria and yeast isolated from fruit wines.
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Histamine production by bacilli bacteria, acetic bacteria and yeast isolated from fruit wines.

机译：从果酒中分离出的细菌，醋酸细菌和酵母产生组胺。

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Eleven red wines imported from foreign country and 40 domestic fruit wines, including 15 red wines, 4 white wines, 7 plum wines, and 14 other fruit wines, sold in the supermarkets in Taiwan were purchased and tested to determine the occurrence of biogenic amines and histamine-forming bacteria. The levels of pH, total soluble solids (TSS), titratable acidity (TA), reducing sugar (RS), total sugar (TS), sulphites, methanol (milligram per liter of pure ethanol), ethanol and Pb in all samples ranged from 3.0 to 4.1, 6.8 to 24.4 degrees Brix, 0.3 to 1.7 g/100 ml, 0.2 to 17.6 g/100ml, 1.6 to 28.4 g/100 ml, <2 to 260.5 mg/l, <1 to 2559 mg/l, 5.0 to 15.6 g/100 ml and <1 to 46.2 mug/l, respectively. The levels of TSS, TA, RS, and TS in plum wine samples were significantly higher than those of the other wines samples, whereas the pH value in plum wine samples was lower than that of the other wines samples. The average content for each of the nine biogenic amines in all samples was less than 5.2 mg/l. However, higher levels of histamine and spermine were detected in domestic fruit wine samples than the imported red wine samples. Five histamine-forming isolates isolated from domestic red wine and jackfruit wine, capable of producing 13.0 mg/l to 69.1 mg/l of histamine in trypticase soy broth (TSB) supplemented with 2 g/100 ml L-histidine (TSBH) or MRS broth supplemented with 2 g/100 ml L-histidine (MRSH), were identified as Bacillus pumilus (one strain), Bacillus sp. (two strains) and Acetobacter pasteurianus (one strain) by 16S rDNA sequencing with PCR amplification, and Zygoascus hellenicus var. hellenicus (one strain) by internal transcribed spacer sequencing with PCR amplification. To our knowledge, this is the first report to demonstrate the occurrence of histamine-forming bacilli bacteria, acetic bacteria and yeast in fruit wine
机译：购买并测试了台湾超市出售的从国外进口的11种红酒和40种国内水果酒，包括15种红酒，4种白酒，7种李子酒和14种其他水果酒，并进行了测试，以确定是否存在生物胺和组胺形成细菌。所有样品中的pH值，总可溶性固形物（TSS），可滴定酸度（TA），还原糖（RS），总糖（TS），亚硫酸盐，甲醇（毫克每升纯乙醇），乙醇和Pb的浓度范围为3.0至4.1，糖度6.8至24.4度，0.3至1.7 g / 100 ml，0.2至17.6 g / 100ml，1.6至28.4 g / 100 ml，<2至260.5 mg / l，<1至2559 mg / l，5.0分别降至15.6克/ 100毫升和<1至46.2杯/升。李子酒样品中的TSS，TA，RS和TS含量显着高于其他葡萄酒样品，而李子酒样品中的pH值则低于其他葡萄酒样品。所有样品中九种生物胺中每一种的平均含量均低于5.2 mg / l。但是，在国内果酒样品中检出的组胺和精胺含量高于进口红葡萄酒样品。从国内红酒和波罗蜜酒中分离出五种组胺形成菌株，能够在补充2 g / 100 ml L-组氨酸（TSBH）或MRS的胰蛋白酶大豆肉汤（TSB）中产生13.0 mg / l至69.1 mg / l组胺补充2 g / 100 ml L-组氨酸（MRSH）的肉汤被鉴定为短小芽孢杆菌（一种菌株），芽孢杆菌。 （两个菌株）和巴斯德醋杆菌（一个菌株）通过具有PCR扩增的16S rDNA测序和Zygoascus hellenicus var。 hellenicus（一种菌株）通过内部转录间隔子测序和PCR扩增。据我们所知，这是第一份证明果酒中形成组胺的杆菌，醋酸菌和酵母菌的报道。

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