红腐乳中高产γ-氨基丁酸红曲霉菌株的筛选  

Screening of a high γ-aminobutyric acid-producing Monascus spp from red preserved beancurd

作　　者：蒋冬花[1] 后家衡[1] 李杰[1] 赵进成[1] 杨宝峰[1] 

机构地区：[1]浙江师范大学化学与生命科学学院,浙江金华321004

出　　处：《浙江师范大学学报（自然科学版）》2007年第4期447-452,共6页Journal of Zhejiang Normal University:Natural Sciences

基　　金：中国博士后科研基金资助项目(2004036170);浙江省博士后科研基金资助项目(2004-bsh-003);浙江省科技计划项目(2007C22G2030003)

摘　　要：从红腐乳中分离筛选到一株相对高产γ-氨基丁酸(GABA)的红曲霉菌株M-6,初步鉴定该菌株为紫红曲霉(Monascus purpureus).对菌株M-6的发酵培养基和发酵条件用单因素轮换试验和正交试验进行了整体优化.结果表明,菌株M-6转化富集GABA的适宜条件为:以可溶性淀粉为碳源、牛肉膏和硝酸钠为复合氮源,在初始pH5.0、培养温度40℃、摇床速度120 r/mim条件下发酵培养48 h,发酵液中GABA的产量最高可达7.826 g/L.表明利用红曲霉菌株进行富含GABA食品的生产是可行的.A strain of Monascus spp which could produce γ-amino butyric acid were isolated from red preserved beancurd . The selected Monascus spp （ M-6 ） were identified as Monascus purpureus, according to morphology. Then the culture substrate and fermentation conditions of M-6 were optimized by means of single factor experi- ment and L9 （ 33 ） orthogonal test. The results showed that when soluble starch as carbon source, beef paste as nitrogen source, beginning pH 5.0, culture temperature at 40℃, shaking speed 120 r/min, a higher yield of γ-Amino butyric acid could be reached. The content of GABA was 7. 826 g/L in the optimum culture conditions. Therefore, it was showed to be feasible to use Monascus spp. to prepare GABA and production of rich GABA.

关 键 词：红腐乳 Γ-氨基丁酸 红曲霉 筛选 

分 类 号：Q939.99[生物学—微生物学]