鲜奶中产γ-氨基丁酸乳酸菌株的筛选与鉴定  

Isolation and Screening of a Gamma-Aminobutyric Acid-producing Lactic Acid Bacterial(LCB) Strain from Fresh Milk

作　　者：李远宏[1] 吕凤霞[1] 邹晓葵[1] 李颖[1,2] 陆兆新[1] 

机构地区：[1]南京农业大学食品科技学院,江苏南京210095 [2]无锡市宜兴食品药品监督管理局,江苏宜兴214206

出　　处：《食品科学》2010年第15期198-202,共5页Food Science

基　　金：国家"863"计划项目(2007AA10Z357)

摘　　要：从新鲜牛奶中筛选高产γ-氨基丁酸(GABA)的乳酸菌株fmbl12-4,通过形态特征、生理生化特征和16SrDNA序列分析,鉴定菌株为乳酸乳球菌乳酸亚种(Lactococcus lactis subsp.lactis)。当fmbl12-4的湿菌体与100mmol/LL-谷氨酸钠溶液(L-MSG)按1:20(m/V)混合,于30℃、100r/min振荡反应24h,转化液中GABA浓度达到82.36mmol/L。在质量浓度为2.5g/100mL L-MSG的MRS培养基中培养6d,GABA质量浓度达到4.68g/L。A lactic acid bacterial strain with high γ-aminobutyric acid（γ-GABA）-producing ability,named fmbl12-4,was isolated from fresh milk.Based on the studies of morphological,physiological and biochemical characteristics and 16S rDNA sequence and phylogenic analyses,fmbl12-4 was identified as Lactococcus lactis subsp.lactis.After 24 h shake（100 r/min） incubation of the wet mycelia of fmbl12-4 in a 20-fold volume of 100 mmol/L L-monosodium glutamate solution at 30 ℃,aγGABA content of 82.36 mmol/L was obtained.Incubation in a MRS medium containing 25 g/L L-MSG for 6 days gave 4.68 g/L γ-GABA content.

关 键 词：Γ-氨基丁酸 乳酸菌 筛选 鉴定 

分 类 号：Q939[生物学—微生物学]