MP1104固态发酵啤酒糟生产GABA的初步优化培养  

Optimization of Solid Fermentation Conditions of MP1104 in Beer Dregs to Produce GABA

作　　者：张徐兰[1] 郑岩[1] 吴天祥[1] 黄小玲[1] 陈岩[1] 

机构地区：[1]贵州大学化工学院,贵州贵阳550003

出　　处：《酿酒科技》2008年第5期105-107,共3页Liquor-Making Science & Technology

摘　　要：从市售腐乳中筛选出红曲霉菌种MP1104,发现其在啤酒糟中有较好的产GABA能力。初步研究了MP1104在啤酒糟中生产GABA的发酵条件并进行了条件参数优化,得出最佳的发酵条件,为装瓶量35g、发酵温度26℃、发酵周期8.08d,预测的GABA最佳条件下的产量为0.1743mg/g。It was found that Monascus purpureus （MP1104）, screened from soy cheese （sold in the market in Guizhou）, could produce GABA in beer dregs. The fermentation conditions of MP1104 in beer dregs to produce GABA were studied and then the relative technical parameters were optimized as follows：35 g flask filling quantity, fermentation temperature at 26 ℃, and 8.08 d fermentation period. Under the above conditions, the outpout of GABA would reach 0.1743 mg/g.

关 键 词：啤酒糟 MP1104 GABA 固态发酵 优化 

分 类 号：TS262.5[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]