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題目:Modification of azo dyes by lactic acid bacteria

大綱:

Aim: The ability of Lactobacillus casei and Lactobacillus paracasei to modify the

azo dye, tartrazine, was recently documented as the result of the investigation

on red coloured spoilage in acidified cucumbers. Fourteen other lactic acid

bacteria (LAB) were screened for their capability to modify the food colouring

tartrazine and other azo dyes of relevance for the textile industry.

Methods and Results: Most LAB modified tartrazine under anaerobic conditions,

but not under aerobic conditions in modified chemically defined media.

Microbial growth was not affected by the presence of the azo dyes in the

culture medium. The product of the tartrazine modification by LAB was identified

as a molecule 111 daltons larger than its precursor by liquid chromatography-

mass spectrometry. This product had a purple colour under aerobic

conditions and was colourless under anaerobic conditions. It absorbed light at

361 and 553 nm.

Conclusion: LAB are capable of anabolizing azo dyes only under anaerobic

conditions.

Impact and Significance of the Study: Although micro-organisms capable of

reducing the azo bond on multiple dyes have been known for decades, this is

the first report of anabolism of azo dyes by food related micro-organisms, such

as LAB.

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  • 1 0 年前
    最佳解答

    Modification of azo dyes by lactic acid bacteria

    乳酸菌對偶氮染料之改性作用

    Aim: The ability of Lactobacillus casei and Lactobacillus paracasei to modify the azo dye, tartrazine, was recently documented as the result of the investigation on red coloured spoilage in acidified cucumbers.

    目標:最近關於酸化小黃瓜的紅色食物腐敗研究顯示,革蘭氏陽性菌 (C菌)和乾酪乳酸桿菌 (P菌) 對偶氮染料和檸檬黃色素有改性的作用。

    Fourteen other lactic acid bacteria (LAB) were screened for their capability to modify the food colouring tartrazine and other azo dyes of relevance for the textile industry.

    其他十四種乳酸菌被依其改變食用色素檸檬黃色素和其他紡織工業相關偶氮染料的作用來篩檢。

    Methods and Results: Most LAB modified tartrazine under anaerobic conditions, but not under aerobic conditions in modified chemically defined media.

    方法及結果:大部分乳酸菌在厭氧情形下改變檸檬黃色素,但不會在有氧情形下改變媒介物的化學性。

    Microbial growth was not affected by the presence of the azo dyes in the culture medium. The product of the tartrazine modification by LAB was identified as a molecule 111 daltons larger than its precursor by liquid chromatography-mass spectrometry.

    微生物的成長在偶氮染料的存在下不受其影響。乳酸菌變性的檸檬黃色素成品用液相層析質譜儀證實其分子為 111 daltons (道爾頓),大於其未改變前的分子。

    This product had a purple colour under aerobic conditions and was colourless under anaerobic conditions. It absorbed light at 361 and 553 nm.

    此產品在有氧情形下為紫色,在厭氧情形下為無色。吸收光的波長為361 及 553 納米 (十億分之一公尺)。

    Conclusion: LAB are capable of anabolizing azo dyes only under anaerobic conditions.

    結論:乳酸菌只能在厭氧情形下合成偶氮染料。

    Impact and Significance of the Study: Although micro-organisms capable of reducing the azo bond on multiple dyes have been known for decades, this is the first report of anabolism of azo dyes by food related micro-organisms, such as LAB.

    此實驗的影響及意義:雖然能夠使多種染料減少偶氮鍵 azo bond (—N=N—) 的微生物已經知道了幾十年,這是食物有關的微生物,例如乳酸菌合成作用的首次報告。

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