短乳杆菌生产γ-氨基丁酸培养基的优化  

Optimization of Fermentation Medium for γ-Aminobutyric Acid Production by Lactobacillus brevis

作　　者：冯宇[1] 高年发[1] 张颖[1] 潘超强[1] 宋磊[1] 

机构地区：[1]工业微生物教育部重点实验室,天津科技大学生物工程学院,天津300457

出　　处：《现代食品科技》2010年第1期34-37,共4页Modern Food Science and Technology

摘　　要：γ-氨基丁酸(GABA)也称氨酪酸,是一种重要的抑制性神经递质,它参与多种代谢活动,具有很高的生理活性。本实验采用单因素、正交设计和SAS响应面分析的方法对以MRS为基础的GABA发酵培养基进行了优化,确定了葡萄糖为最适碳源,黄豆粉和玉米浆为混合氮源,并确定了葡萄糖、黄豆粉和玉米浆的最佳发酵培养基添加量,使GABA产量达到了27.12g/L,比原始培养基的14.03g/L提高了93.30%。Garnma-aminobutyric acid （GABA） has many physiological functions and is a major inhibitory neurotransmitter in mammalian nervous systems. Fermentation medium for GABA production, based on MRS medium, was optimized using single factor test, orthogonal design and Response Surface analysis methhod. The best carbon source and nitrogen source were determined as glucose and the mixture of soybean and corn steep liquor, respectively. Under the optimum conditions, the content of GABA in optimum fermentation medium reached 27.12 g/L, which was 93.30% higher than that of original fermentation medium （14.03 g/L）.

关 键 词：Γ-氨基丁酸 短乳杆菌 培养基优化 响应面分析 

分 类 号：TQ922.9[轻工技术与工程—发酵工程]