摘要
从实验室保藏的可用于酸奶制品的菌种出发,筛选出2株可以在牛奶中发酵谷氨酸生成GABA的菌株嗜热链球菌gm-12和嗜酸乳杆菌gm-11,并对菌种添加比例进行优化,当其添加比例为1:5时产GABA的量达到最高为5.62 g/L。并且根据不同产品的需要优化了其发酵条件,当制备酸奶制品时采用24 h发酵,此时谷氨酸钠最佳添加量为1.5 g/L,GABA的产量为1.33 g/L;当制备酸奶饮品时采用72 h发酵,此时谷氨酸钠最佳添加量为6.0 g/L,此时GABA的产量为4.78 g/L,并且由该条件生产的酸奶产品评价良好。为富含GABA酸奶产品的开发奠定了基础。
Tow lactic acid bacteria were screened to produce GABA from fermenting glutamic acid.They are Streptococcus thermophilus gm-12 and Lactobacillus acidophilus gm-11,and they are all allowed to use in yoghurt fermentation.The yield of GABA can reach the maximum value 5.62 g/L with the adding ratio of 1：5. The condition of fermentation was optimized according to the need of different products.Using the milk with 1.5 g/L sodium glutamate yoghurt with 1.33 g/L GABA was made.Another condition was using the milk with 6.0 g/L sodium glutamate to make the base of lactobacillus drink.The base had 4.78 g/L GABA.The fermentation time was 24 h and 72 h respectively.And the yoghurt and lactobacillus drink were all appreciated by the tastes.This paper will form the foundation for the producing of yoghurt rich in GABA.
出处
《江西农业大学学报》
CAS
CSCD
北大核心
2012年第3期595-598,共4页
Acta Agriculturae Universitatis Jiangxiensis
基金
国家科技部973计划(2010CB735705)
