摘要
从γ-氨基丁酸生理功能和合成方法等方面对γ-氨基丁酸进行了阐述;着重介绍了一种新型的生物转化生产γ-氨基丁酸的方法;并从菌种来源、菌种诱变筛选、产酶条件优化及转化条件四个方面对此方法进行了总结;同时结合本实验室研究的成果,进一步提出了生物转化法在我国生产γ-氨基丁酸的必要性及可行性。
Demonstrate the physiological functions and synthesis methods of γ-aminobutyric acid and especially introduce a new method of microbial transformation for producing γ-aminobutyric acid. Furthermore,summarize this method from four aspects,including the sources of the strain,the mutation and screening of the strain,and the production and transformation condition of the enzyme, and propose the necessity and feasibility of producing γ-aminobutyric acid by microbial transformation in our country.
出处
《中国调味品》
CAS
北大核心
2015年第6期124-126,共3页
China Condiment
关键词
Γ-氨基丁酸
合成方法
微生物转化
γ-aminobutyric acid
synthesis methods
microbial transformation
