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OALib Journal期刊
ISSN: 2333-9721
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酿酒酵母氮代谢物阻遏效应及其对发酵食品安全的影响
DOI: 10.3724/SP.J.1145.2012.00862, PP. 862-872
Keywords: 发酵食品,氨基甲酸乙酯,生物胺,亚硝酸胺,氮代谢物阻遏效应,食品安全
Abstract:
综述了国内外发酵食品中氨（胺）类代谢物的研究进展，包括氨基甲酸乙酯的5种形成机制、生物胺和亚硝酸胺的形成机制，阐述了上述生物危害物形成的本质原因――发酵微生物的氮代谢阻遏效应；重点介绍了酿酒酵母胞内5大调控因子（gln3p、ure2p、gat1p、dal80p和gzf3p）对其氮源利用的全局调控作用.并以精氨酸和尿素代谢为例，详细介绍了氮代谢阻遏效应的作用机理.酿酒酵母氮代谢物阻遏效应的研究结果，可为解决由于相关含氮有害代谢物积累导致的普遍存在于发酵中的食品安全问题提供理论依据和技术支撑.图5表1参52
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