产γ-氨基丁酸红曲菌种的筛选及其发酵工艺条件研究  

Screening of γ-aminobutyric Acid Monascus Strain and its Fermentation Conditions

作　　者：胡珊[1] 王小波[1] 戴甄[1] 蓝小玲[1] 李学如[1] 

机构地区：[1]西南交通大学生命科学与工程学院,成都610031

出　　处：《食品与发酵科技》2011年第4期64-67,共4页Food and Fermentation Science & Technology

基　　金：中央高校基本科研业务费专项基金(SWJTU092T28)

摘　　要：从传统发酵食品中分离的20株红曲霉中,筛选获得一株γ-氨基丁酸高产菌MXL-8,正交试验确定该菌株发酵培养基组成为2%大米粉,2.0%蛋白胨,1.5%酵母膏0,.15%硝酸钠0,.15%磷酸二氢钾,0.2%硫酸镁。用上述发酵培养基29℃,200r/min摇瓶发酵培养6天,GABA的产量可达22.373mg/ml,与目前报道相关资料比较,我们认为该菌株具有进一步研发功能性食品的优势。MXL-8 srain of high-yielding γ-aminobutyric acid Monascus was screened from 20 strains which were isolated from tradition fermentation foods.The culture substrate and fermentation conditions of ML-8 were optimized by means o f single factor experiment and L9（43） orthogonal test..The results showed the medium contents with 2% of rice flour,2.0% of protein peptone,1.5% of yeast extract,0.15% of NaNO3,0.15% of KH2PO4,and 0.2% of MgSO4.Using the optimized fermentation conditions,the content of GABA was 22.373mg /mL at temperature 29℃,shaking speed 200r/min,and incubating time for 6 days.Therefore,it was feasible to use ML-8 to prepare GABA and product the rich GABA health foods.

关 键 词：红曲霉 Γ-氨基丁酸 发酵工艺 

分 类 号：TQ920.6[轻工技术与工程—发酵工程]