Reducing biogenic amine in seriflux and huangjiu by recycling of seriflux inoculated with Lactobacillus plantarum JN01

Shuangping Liu; Hailong Sun; Caixia Liu; Zhilei Zhou; Jieqi Mao; Zhiming Hu; Xibiao Xu; Xiao Han; Songjing Zhang; Jian Mao

doi:10.1016/j.foodres.2021.110793

Reducing biogenic amine in seriflux and huangjiu by recycling of seriflux inoculated with Lactobacillus plantarum JN01

Food Res Int. 2021 Dec;150(Pt A):110793. doi: 10.1016/j.foodres.2021.110793. Epub 2021 Oct 29.

Authors

Shuangping Liu¹, Hailong Sun², Caixia Liu³, Zhilei Zhou², Jieqi Mao⁴, Zhiming Hu⁵, Xibiao Xu⁵, Xiao Han², Songjing Zhang⁶, Jian Mao⁷

Affiliations

¹ National Engineering Laboratory for Cereal Fermentation Technology, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China; Shaoxing Key Laboratory of Traditional Fermentation Food and Human Health, Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing, Zhejiang 312000, China; National Engineering Research Center of Chinese Rice Wine, Zhejiang Guyuelongshan Shaoxing Wine Co., Ltd, Shaoxing, Zhejiang, China. Electronic address: liushuangping668@126.com.
² National Engineering Laboratory for Cereal Fermentation Technology, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China; Shaoxing Key Laboratory of Traditional Fermentation Food and Human Health, Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing, Zhejiang 312000, China; National Engineering Research Center of Chinese Rice Wine, Zhejiang Guyuelongshan Shaoxing Wine Co., Ltd, Shaoxing, Zhejiang, China.
³ National Engineering Laboratory for Cereal Fermentation Technology, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China; Shaoxing Key Laboratory of Traditional Fermentation Food and Human Health, Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing, Zhejiang 312000, China.
⁴ College of Agriculture and Environmental Sciences, University of California, Davis, USA.
⁵ Shaoxing Nuerhong winery Co. Ltd, Shaoxing, Zhejiang 312000, China.
⁶ Shaoxing Key Laboratory of Traditional Fermentation Food and Human Health, Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing, Zhejiang 312000, China.
⁷ National Engineering Laboratory for Cereal Fermentation Technology, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China; Shaoxing Key Laboratory of Traditional Fermentation Food and Human Health, Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing, Zhejiang 312000, China; National Engineering Research Center of Chinese Rice Wine, Zhejiang Guyuelongshan Shaoxing Wine Co., Ltd, Shaoxing, Zhejiang, China. Electronic address: maojian@jiangnan.edu.cn.

PMID: 34865808
DOI: 10.1016/j.foodres.2021.110793

Abstract

High content of biogenic amine (BA) in huangjiu could pose serious quality concerns. More than 71% of BA in huangjiu were carried over from seriflux (rice soaking wastewater), which were produced by some BA producing bacteria during rice soaking process. A BA non-producing strain, Lactobacillus plantarum JN01, was introduced to rice soaking process, which decreased BA content in seriflux by 93.8% by niche competition at bench scale. Recycling of seriflux inoculated with L. plantarum JN01 at pilot run scale for ten batches demonstrated that BA in seriflux and huangjiu were reduced by 78.4% and 87.7%, respectively. The safety of huangjiu was enormously improved without affecting on the profiles of flavor compounds. Our results demostrated that seriflux recycling technology could reduce 50% of water consumption and achieve "zero effluents" in rice soaking process, which might potentially be a "green technology" not only for huangjiu brewing industry, but also for other related traditional fermented food industries.

Keywords: Biogenic amine; Huangjiu; Rice soaking process; Seriflux recycling.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Bacteria
Biogenic Amines
Fermentation
Fermented Foods*
Lactobacillus plantarum*

Substances

Biogenic Amines