摘要
为了筛选得到一株高产γ-氨基丁酸(γ-aminobutyric acid,GABA)的乳酸菌,本研究选取传统发酵食品作为菌株来源,采用薄层层析法和高效液相色谱法对分离出的20株乳酸菌的GABA生产能力进行定性和定量分析,并对高产菌株进行种属鉴定及产GABA影响因素研究。结果表明:从传统发酵食品中分离得到一株GABA高产菌株14#,其发酵液中GABA含量为2.30 g/L,经菌落形态、生理生化特性以及16S rDNA基因序列分析鉴定该菌株为植物乳杆菌(Lactobacillus plantarum),研究其产GABA的影响因素并确定发酵优化条件为:MRS基础发酵培养基中以15 g/L的葡萄糖作为碳源,以10 g/L的酵母粉和15 g/L的牛肉膏作为复合氮源,添加1.5%L-谷氨酸钠,接种量为4%,初始pH为6.0,37℃静置培养48 h。优化后GABA含量可达9.12 g/L,比优化前产量(2.30 g/L)提高了近3倍。
In order to screen lactic acid bacteria with high production capacity ofγ-amino butyric acid(GABA),the traditional fermented food was selected as the source of bacterial strains in this study.The GABA production of 20 lactic acid bacteria strains was measured by thin layer chromatography(TLC)and high performance liquid chromatography(HPLC).The strain with high production capacity of GABA was identified and its factors influencing the production of GABA were studied.The results showed that a strain 14#of high production GABA was isolated from traditional fermented food,and the GABA content in the fermentation liquid reached 2.30 g/L.Then the strain 14#was identified as Lactobacillus plantarum by identification of colony morphology,physical,biochemical and 16S rDNA sequence.Finally,the factors influencing the production of GABA were determined and the fermentation optimization conditions were determined as follows:15 g/L glucose was used as the carbon source,and 10 g/L yeast powder and 15 g/L beef extract were used as the composite nitrogen source,and 1.5%L-glutamate was added in the MRS basic fermentation medium.The inoculum size was 4%,the initial pH was 6.0,and the culture was carried out at 37℃for 48 h.The GABA content of optimization reached 9.12 g/L,which was nearly three times higher than the pre-optimized yield(2.30 g/L).
作者
李欢
潘道东
吴振
曾小群
吴爱娟
LI Huan;PAN Dao-dong;WU Zhen;ZENG Xiao-qun;WU Ai-juan(Key Laboratory of Animal Protein Food Deep Processing Technology of hejiang Province,Ningbo University,Ningbo 315800,China;Food Sciences and Nutrition Department of Nanjing Normal University,Nanjing 210097,China)
出处
《食品工业科技》
CAS
北大核心
2020年第23期78-84,共7页
Science and Technology of Food Industry
基金
江苏省科技厅现代农业项目(BE2018397)
江苏省农业科技自主创新资金[CX(18)3036]
国家自然科学基金面上项目(31671869,31471598)。
关键词
Γ-氨基丁酸
植物乳杆菌
筛选
影响因素
γ-aminobutyric acid
Lactobacillus plantarum
screening
influence factors
