传统乳制品中产γ-氨基丁酸乳酸菌的培养基优化  

Optimization of culture medium for lactic acid bacteria with high production of γ-amino butyric acid in traditional dairy products

作　　者：孟和毕力格[1,2] 冀林立[1,2] 罗斌[1,2] 张彦斌[1,2] 李莉[1,2] 宿淑辉[2] 王婧[2] 

机构地区：[1]内蒙古农业大学乳品生物技术与工程教育部重点实验室,内蒙古呼和浩特010018 [2]内蒙古农业大学食品科学与工程学院,内蒙古呼和浩特010018

出　　处：《食品工业科技》2009年第7期124-127,共4页Science and Technology of Food Industry

基　　金：内蒙古农业大学博士基金项目(K31610)

摘　　要：以分离自蒙古族发酵乳制品中的乳酸菌为研究对象,筛选得到一株可高产γ-氨基丁酸的乳酸乳球菌WH11-1。并通过正交实验对其发酵培养基进行优化,得出最佳培养基组成为:复合碳源质量分数为2%,其中葡萄糖与糊精质量比为3:1,复合氮源中蛋白胨与酵母膏的质量比为1:3,总碳氮比为1:2,盐酸吡哆醛为0.15%。采用优化后的培养基,32℃培养96h,发酵液中γ-氨基丁酸含量可达10.78g/L。Lc. lactis WHI1- 1 with high production of y-amino butyric acid was screened objecting on strains isolated from Mongolian fermented dairy products, and its fermentation culture medium was optimized by orthogonal experiments. Results showed that optimized medium should be contained 2% total carbon, among which the ratio of glucose and alsace gum was 3：1 ,and the ratio of soy peptone and yeast extract was 1：3 in the total nitrogen, and the total carbon- nitrogen ratio was 1 ：2.Moreover the content of pyridoxal phosphate was 0.15 % in this medium.The yield of GABA was t0.78g/L after cultivated in optimized medium for 96h at 32℃ by the strain.

关 键 词：Γ-氨基丁酸 乳酸乳球菌 培养基优化 

分 类 号：TS201.3[轻工技术与工程—食品科学]