硝酸還元菌および清酒乳酸菌によるアミン類の生成 : 清酒醸造中におけるアミノ酸類およびアミン類の消長について(第9報)

概要

論文の詳細を見る
The production of amines from amino acids by nitrate-reducing bacteria and lactobacilli, which is concerned in sake-brewing, was investigated using 16 strains of nitrate-reducing bacteria and 6 strains of lactobacilli.The activities of amino acid decarboxylases of these bacteria were measured with Warburg manometer and expressed as Q_<CO_2>, and the amines produced by decarboxylation were confirmed by thin layer chromatography.Two strains of Aerobacter aerogenes showed decarboxylase activity towards arginine, lysine, ornithine, and serine. Lactobacillus sake showed decarboxylase activity towards arginine and ornithine. Two strains of Pseudomonas sp. showed decarboxylase activity towards ornithine and 5 showed the activity towards lysine. Leuconostoc mesenteroides var. sake showed strong decarboxylase activity of tyrosine. It was confirmed that the amines putrescine, cadaverine, ethanolamine, agmatine and tyramine were produced from the corresponding amino acids.It is considered that the production of these amines in the initial step of making of Kimoto and Yamahaimoto (seed mash) is mainly due to the action of nitrate reducing bacteria and lactobacilli. In particular, the production of tyramine from tyrosine occured by the action of lactobacilli.The optimum activity of the amino acid decarboxylases of these bacteria was seen between pH 4.5 and pH 6.0 and between 35℃ and 45℃.
社団法人日本生物工学会の論文
1977-03-25