大肠杆菌YSY1产腐胺特性及相关基因分析-食品科学.pdf

136 2013, Vol.34, No.17 食品科学 ※生物工程 大肠杆菌YSY1产腐胺特性及相关基因分析 1,2 2 2 2 1,* 2 徐文娟 ，刘 芳 ，王道营 ，诸永志 ，周 涛 ，徐为民 (1.南京师范大学金陵女子学院，江苏 南京 210097 ；2.江苏省农业科学院农产品加工研究所，江苏 南京 2100 14) 摘  要：利用高效液相色谱(HPLC)法对大肠杆菌YSY 1菌体发酵过程中产生的腐胺和精胺进行分析，并进一步 利用聚合酶链式反应(PCR)技术确定菌体基因组中存在的相关氨基酸脱羧酶基因，探讨基因表达产物对两种生 物胺数量变化的影响。结果表明：精胺含量随着发酵时间的延长而减少，在1～6h 内由初始的198.04 μg/mL变为 156.33μg/mL ；腐胺含量随着发酵时间的延长而增加，在1～6h 的变化范围为14.6 1～18.83μg/mL 。菌株基因组携带 有鸟氨酸脱羧酶基因，精氨酸脱羧酶基因等参与精胺和腐胺相互转化的相关酶基因并未检测出。 关键词：生物胺；腐胺；精胺；聚合酶链式反应；高效液相色谱 Putrescine-producing Property of Escherichia coli YSY 1 and Related Genes 1.2 2 2 2 1,* 2 XU Wen-juan ，LIU Fang ，WANG Dao-ying ，ZHU Yong-zhi ，ZHOU Tao ，XU Wei-min (1. Ginling College, Nanj ing Normal University, Nanj ing 210097, China ； 2. Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanj ing 2100 14, China) Abstract ：HPLC was used to detect the levels of putrescine and spermine produced by Escherichia coli YSY1, and PCR was used to amplify decarboxylase gene. The results showed that the level of putrescine was increased during fermentation, but the level of spermine revealed a decrease at the same time. The content of spermine between 1 h and 6 h of fermentation changed from 198.04 μg/mL to 156.33 μg/mL, whereas the amount of putrescine varied from 14.61 μg/mL to 18.83 μg/mL. Ornithine decarboxylase gene was successfully amplified from Escherichia coli genome, while arginine decarboxylase gene and other related genes were not detected. Key words ：biogenic amines；putrescine ；spermine ；PCR ；HPLC 中图分类号：TS20 1.3 文献标志码：A 文章编号：1002-663