酱油后酵中植物乳杆菌S35产γ-氨基丁酸发酵条件优化  

Optimization of fermentation conditions for γ-aminobutyric acid production with Lactobacillus plantarum S35 in the post-fermentation of soy sauce

作　　者：渠岩[1] 王夫杰[2] 陈彬[1] 崔廷婷[1] 李平兰[1] 鲁绯[2] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083 [2]北京市食品酿造研究所,北京100050

出　　处：《中国酿造》2010年第7期68-72,共5页China Brewing

基　　金：北京市优秀人才培养资助(20081D0105500030);北京市优秀人才资助计划(PYZZ091021001930);北京市自然科学基金(6093022)

摘　　要：采用响应面法对植物乳杆菌S35在酱油后酵中产γ-氨基丁酸(GABA)的发酵条件进行了优化,选取发酵温度、接种量和发酵时间作为考察因素,以GABA含量为评价指标,在单因素试验基础上选取试验因素与水平,根据Box-Behnken试验设计原理,采用3因素3水平的响应面分析法确定了各影响因素的最佳条件:发酵温度34℃,接种量3.2%及发酵时间7d。此条件下,酱油中GABA的含量达到3.203g/L。Response surface methodology （RSM） was applied to evaluate the optimum fermentation conditions for 3-aminobutyric acid （GABA） -production with Lactobacillus plantantm S35 in the post-fermentation of soy sauce. Fermentation temperature, inoculum and fermentation time were chosen as the influencing factors by the single-factor experiments. The optimum conditions were obtained through Box-Behnken experiment design and response surface methodology with 3 factors and 3 levels as followed： fermentation temperature 34℃, inoculum 3.2% and fermentation time 7 d. The GABA content in soy sauce reached 3.203 g/L under the optimum fermentation conditions.

关 键 词：Γ-氨基丁酸 乳酸菌 酱油 发酵条件 

分 类 号：TS201.3[轻工技术与工程—食品科学]