产γ-氨基丁酸乳酸菌的筛选及发酵过程研究  

Studies on Screening and Fermentation Process of Lactic Acid Bacteria Producing γ-aminobutyric Acid

作　　者：周青[1] 魏春[1] 应向贤[1] 章银军[1] 汪钊[1] 

机构地区：[1]浙江工业大学生物与环境工程学院,浙江杭州310014

出　　处：《食品与发酵工业》2011年第5期26-31,共6页Food and Fermentation Industries

基　　金：浙江省重大科技专项项目(2009C12046)

摘　　要：从不同泡菜中筛选到6株产γ-氨基丁酸(GABA)的乳酸菌,其中A号乳酸菌产量相对较高,GABA产量为1.261 g/L。A号菌株经16S rDNA鉴定为植物乳杆菌,初步命名为Lactobacillus plantarum WZ011。通过单因素和正交设计方法对其发酵培养基进行优化,得到最佳培养基成分(g/L):葡萄糖13,酵母膏5,谷氨酸钠12,盐酸吡哆醇0.15,无水乙酸钠2,MgSO4.7H2O 0.02,MnSO4.4H2O 0.001,FeSO4.7H2O 0.001,NaCl 0.001。Lactobacillus plantarum WZ011发酵动力学曲线表明GABA的发酵过程大致分为菌体生长与产物生成2个阶段。降低培养基的氮源含量和添加盐酸吡哆醇,谷氨酸钠的利用率提高至99%且GABA生产速率提高了2倍多。优化后GABA最高产量可达5.814 g/L,比优化前提高了79%,且提前了48 h进入GABA生产稳定期。Six γ-aminobutyric acid （GABA）-producing lactic acid bacteria （LAB） strains were screened from different kimchi samples. The strain A showed the highest GABA-producing ability of 1. 261 g/L. Strain A was named as Lactobacillus plantarum WZ011 via 16S rDNA analysis. Fermentation medium was optimized using single factor test and orthogonal design methods. The optimal medium composition was glucose 13, yeast 5, monosodium glutamate 12, CsH11NO3 · HCl 0.15, CH3COONa2, MgSO4·7H20 0.02, MnSO4 ·4H20 0. 001 , FeSO4· 7H2O 0. 001 , NaCl 0. 001, and water 1 000 mL. It was concluded from the curve of the fermentation kinetics that GABA fermentation process included two stages of cell growth and product formation. When nitrogen source was decreased and CsH11NO3 · HCl was added, the utilization rate of monosodium glutamate rose to 99% and GABA production rate were increased more than twice. Under the optimum conditions, the highest GABA production reached 5. 814 g/L, which was 79% higher than that of original fermentation condition. Furthermore, the duration of reaching the sationary phase of GABA production was decreased for 48h compared to the original fermentation conditions.

关 键 词：Γ-氨基丁酸 筛选 植物乳杆菌 发酵 优化 

分 类 号：TQ922[轻工技术与工程—发酵工程]