GABA生产菌株(乳酸菌)的筛选  

Screening of GABA-producting Strain(lactobacillus)

作　　者：王婧[1] 林亲录[1] 陈海军[1] 潘小红[1] 

机构地区：[1]湖南农业大学食品科学与技术学院,长沙410128

出　　处：《山东食品发酵》2007年第3期37-39,25,共4页Shandong Food Ferment

摘　　要：本试验以自然发酵泡菜为原料,用平板划线分离得到10株菌株,通过对菌株个体特征观察和部分生理生化特征的鉴定以及纸层析法进行定性分析、改良纸层析法与HPLC法结合的定量分析,得到产γ-氨基丁酸的优势乳酸菌B2,产量为1.18mg/ml。This experiment take the pickled vegetable as a raw material, draws aline the separation with the plate to obtain 10 strains, through tothe strain individual characteristic and the partial physiological biochemistry characteristic observation, as well as the paperchromatographic analysis qualitative analysis, the improvement paperchromatographic analysis law and the HPLC law union quantitativeanalysis, obtains a produces γ - aminobutyric acid superiorityfungus strain B2, the outputrespectively is 1.18mg/ml.

关 键 词：Γ-氨基丁酸 乳酸菌 分离 筛选 鉴定 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]