腐乳中产γ-氨基丁酸红曲菌株的筛选及其生物学特性研究  

Screening and biological characteristics of Monascus strains producing γ-aminobutyric acid

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：《中国酿造》2008年第7期34-36,共3页China Brewing

摘　　要：因为γ-氨基丁酸(GABA)的保健作用,国内外相继开展了GABA富集食品的研究。本试验从贵州省生产的腐乳中筛选出产GABA的红曲菌株,并对其基本的生理特性进行了初步研究,比较了该5株菌的菌体生长量与GABA生产量,为进一步优化GABA高产红曲菌和实现GABA富集腐乳提供了依据。The γ-aminobutyric acid （GABA）-rich foods are developed recently because of the health care function of GABA. Five Monascus strains producing GABA were obtained from sufu which produced in Guizhou, China. The physiological characteristics of the 5 strains were studied preliminarily. The biomass and GABA-producing quantity of the 5 strains were compared. This study provided the references for improving the strains with high GABA production and producing sufu in rich of GABA.

关 键 词：Γ-氨基丁酸 红曲霉 筛选 

分 类 号：Q933[生物学—微生物学]