乳酸菌发酵小米糠生产γ-氨基丁酸的配方和条件优化  

The optimal control of the γ-aminobutyric acid fermentation by Lactobacillus brevis using millet bran

作　　者：蒋冬花[1] 高爱同[1] 毕珂[1] 谢祥聪[1] 陈璨[1] 

机构地区：[1]浙江师范大学化学与生命科学学院,浙江金华321004

出　　处：《浙江师范大学学报（自然科学版）》2013年第1期6-10,共5页Journal of Zhejiang Normal University:Natural Sciences

基　　金：国家自然科学基金资助项目(31070008;31270061)

摘　　要：以廉价的农副产品小米糠为培养基原料,L-谷氨酸钠(L-MSG)为合成底物,利用实验室筛选的短乳杆菌发酵生产γ-氨基丁酸(GABA).通过单因子实验探讨了短乳杆菌发酵生产γ-氨基丁酸过程中pH、培养温度、培养时间、小米糠及底物添加量的影响.结果表明:适宜的培养条件为pH 4.00,30℃,培养72 h;优化的培养基组分为小米糠70 g/L,谷氨酸钠50 g/L.在优化的培养基和发酵条件下,发酵液中γ-氨基丁酸的产量可达32.037 g/L.Fermentative production of y-aminobutyric acid （ GABA ） by LactobaciUus brevis using millet bran as the sole raw material, supplemented with L-MSG as the synthetic substrate was studied. Through analyzing the influence of pH, culture temperature, fermentation time and the quantity of millet bran and L-MSG, the GABA production ＇s characteristic of Lactobacillus brevis were investigated. The results showed that the optimal fermentation conditions were as follows ： pH 4.00, culture temperature 30 ℃, fermentation time 72 h ; and the optimum medium constitutions were millet bran 70 g/L, glutamate 50 g/L. Under the optimal conditions, the production of GABA in optimum fermentation medium could reach 32. 037 g/L. It provided a novel method of GABA production effectively utilizing millet bran.

关 键 词：Γ-氨基丁酸 乳酸菌 小米糠 培养条件 

分 类 号：Q93[生物学—微生物学]