从米糠发酵液中筛选产γ-氨基丁酸的菌株  

Isolation and identification of lactobacillus secreting γ-amino butyric acid from rice-bran fermentation solution

作　　者：林亲录[1] 李丽辉[1] 王婧[2] 陈海军[2] 

机构地区：[1]中南林业科技大学食品科学与工程学院,湖南长沙410004 [2]湖南农业大学食品科学与技术学院,湖南长沙410128

出　　处：《食品与机械》2008年第3期6-9,共4页Food and Machinery

基　　金：国家火炬计划项目(项目编号:2006GH21270)

摘　　要：为选育得到高产γ-氨基丁酸生产用菌株,以米糠和卷心菜混合自然发酵液为原材料,从该发酵液中分离得到多株产γ-氨基丁酸的菌株。经形态学观察和生理生化检测表明,主要是短乳杆菌,其发酵液中γ-氨基丁酸含量最高达1.18mg/mL,是较好的诱变用原始出发菌株。To obtain high γ-amino butyric acid （ GABA ） yield strains, this paper dealt with the isolation and identification of several strains secreting γ-amino butyric acid from fermentation solution of rlce-bran with cabbage. The results indicated that the strains were lactobacillus through identification by appearance and bio-chemieal characteristics. The highest GABA content reached 1.18 mg/mL in the fermentation solution, which means better raw strains for screening.

关 键 词：Γ-氨基丁酸 乳酸菌 分离鉴定 发酵液 

分 类 号：TQ922[轻工技术与工程—发酵工程]