贵州地区水豆豉的生物安全性研究

项目名称： 贵州地区水豆豉的生物安全性研究

项目编号： No.31260394

项目类型： 地区科学基金项目

立项/批准年度： 2013

项目学科： 农业科学

项目作者： 吴拥军

作者单位： 贵州大学

项目金额： 52万元

中文摘要： 水豆豉是一种大豆经细菌发酵后调配或二次发酵获得的食品，可以直接佐餐或作调料供烹调、蘸食之用。通过提取自然与纯种豆豉动态发酵过程中的宏基因组，依据16S rDNA、致病特异基因和毒素基因设计特异性引物，应PCR-DGEE、Q-PCR等技术研究食源性致病菌及其毒素的污染状况，确立水豆豉发酵生产控制关键因素与措施；采用HPLC、GC-MS检测生物胺和氨基甲酸乙酯含量；应用生物信息学分析、设计特异性引物，RT-PCR筛选B.subtilis BJ3-2纯种发酵豆豉中高丰度脱羧酶与胺氧化酶基因，克隆并表达后研究影响其活性的主要因素，结合生物胺（氨）检测结果和豆豉发酵工艺参数研究，探索控制发酵豆豉生物胺含量的新途径。研究诣在从致病菌、毒素、生物胺、氨基甲酸乙酯等方面阐明水豆豉食用安全性及其控制机制，提高产品品质和安全性，为细菌型豆豉工业化纯种发酵生产豆豉奠定基础。

中文关键词： 豆豉；生物胺；生物安全；控制机制；

英文摘要： The water fermented soybean is one kind of soybean after the bacterial fermentation mixes food which or two fermentation obtain, may be eaten with rice or bread directly or make the seasoning for the cooking, to dip food. Through in the extraction nature and the purebred fermented soybean dynamic fermentative process's the metagenomic team, based on 16S rDNA, the pathogenesis gene and the toxin gene primers were designed, the application of PCR-DGEE, quantitative PCR technology research of foodborne pathogens and toxin pollution situation, to establish the key factors and measures of water tempeh fermentation production control; using HPLC, and GC-MS detection of biogenic amine and ethyl carbamate content; The application of bioinformatics analyzes amino acid decarboxylase genes, design of specific primers were screened high abundance decarboxylase gene in Bacillus Subtilis BJ3-2 purebred fermented by RT-PCR, after cloning and expression, studies the main factors that affect its activity, combined with the test results of the biogenic amines or ammonia and the Douchi fermentation parameters, and explore a new ways to control the biogenic amine content of fermented Douchi. The research aims at from pathogenic bacteria, toxins, biogenic amines, amino ethyl formate four aspects to clarify edible security and its c

英文关键词： Water Douchi；biogenic amines；biosafety；Control mechanism；