摘要
从酸牛奶和泡菜等5个样品中分离到了23株菌。通过薄层色谱初筛之后,再经过HPLC复筛,得到6株具有转化谷氨酸钠生成γ-氨基丁酸(GABA)菌株。对转化量最高的菌株进行生理生化和分子生物学鉴定,鉴定该菌株为植物乳杆菌(Lactobacillus plantarum)。对该菌种的发酵培养基做了部分优化,得出了以下最佳条件:碳源为蔗糖(15 g/L),氮源为复合氮源(25 g/L),初始pH 6.2,添加1 mmol/L的Zn2+和Mn2+,谷氨酸钠的添加量为10 g/L。在已优化培养基培养,最佳菌龄为20 h。最终GABA转化量达到3.9 g/L。
23 strains are isolated from five kinds of yoghurt and pickles.Six strains were obtained by screening comprised approach of TLC and HPLC.The high-yield GABA producing strain S9 was identified as Lactobacillus plantarum based on individual form,colony characteristics,physiological and biochemical characteristics and molecular biology features.Optimized fermentation medium is just as below：carbon source is sucrose （15 g/L）,nitrogen source is compound nitrogen source（25 g/L）,initial pH 6.2,1 mmol/L Zn2＋ and Mn2＋,monosodium glutamate （10 g/L）.Under the condition of the medium before,the best cell age is 20 h.The final GABA conversion is 3.9 g/L.
出处
《食品与生物技术学报》
CAS
CSCD
北大核心
2014年第5期472-479,共8页
Journal of Food Science and Biotechnology
基金
国家863计划项目(2013AA102102)
