摘要
利用薄层层析初步筛选出米糠中产γ-氨基丁酸(GABA)能力较强的菌株,对其16S rDNA序列进行分析,确定菌株种类;用氨基酸自动分析仪进一步筛选出高产GABA菌株;将高产GABA菌株接种到米糠进行发酵试验。结果表明,陈米糠更有利于分离到高产GABA菌株;筛选到产量较高的菌株16S rDNA序列分别与屎肠球菌(Enterococcus faecium)、棉子肠球菌(Enterococcus raffinosus)、大肠埃希氏菌(Escherichia coli)、短乳杆菌(Lactobacillus brevis)和宋内志贺杆菌(Shigella sonnei)相似性最高;接种单菌种发酵不能明显提高米糠中GABA含量,但混合接种地衣芽孢杆菌(Bacillus licheniformis)DY和乳酸菌L-44A可以使其含量达到184.6 mg/100 g(干质量);利用蛋白酶处理米糠后接种乳酸菌L-44A可以使米糠中GABA含量达到245.8 mg/100 g(干质量)。
The strains with strong ability to produce γ-aminobutyric acid(GABA) were preliminarily screened by thin-layer chromatography and identified by 16 S rDNA. The high-yield GABA strains were further screened by amino acid automatic analyzer and inoculated into rice bran for fermentation experiments. The results showed that stale rice bran was conducive to the isolation of high yield GABA strains. The 16 S rDNA sequences of strains with higher yields had the highest similarity to Enterococcus faecium, Enterococcus raffinosus, Escherichia coli, Lactobacillus brevis and Shigella sonnei. GABA content in rice bran which was just fermented by a single species did not increase obviously, however, it was 184.6 mg/100 g(dry mass) when rice bran was simultaneously fermented by Bacillus lincheniformis DY and lactic acid bacteria L-44 A. Meanwhile, GABA content could reach 245.8 mg/100 g(dry mass) when rice bran was treated by protease then fermented by lactic acid bacteria L-44 A.
出处
《中国酿造》
CAS
北大核心
2018年第1期63-68,共6页
China Brewing
基金
四川省科技支撑计划项目(2014NZ0029
2016GZ0365)
关键词
米糠
Γ-氨基丁酸
乳酸菌
地衣芽孢杆菌
蛋白酶
rice bran
γ-aminobutyric acid
lactic acid bacteria
Bacillus lincheniformis
protease
