一株保加利亚乳杆菌富集米胚芽r-氨基丁酸发酵条件优化研究  

Optimization of fermentation conditions of Lactobacillus bulgaricus for accumulation of γ-aminobutyric acid in rice germ

作　　者：张丽芳[1] 翟玮玮[1] 曹阳[1] 

机构地区：[1]江苏食品职业技术学院,淮安223003

出　　处：《食品科技》2013年第8期14-19,共6页Food Science and Technology

基　　金：淮安市科技局科研项目(SN1152)

摘　　要：研究了米胚芽不同处理温度、料液比对发酵液中γ-氨基丁酸(GABA)含量的影响,进一步采用正交试验优化筛选了最佳发酵培养基及发酵条件。结果表明:米胚芽最佳处理温度、时间为经40℃、8h;最佳料液比为1:12;在米胚芽基础培养基的基础上添加8%葡萄糖、1%酵母膏、0.6%菊粉,经保加利亚乳杆菌发酵发酵液中GABA含量达到3.05g/L;在以3%接种量、发酵时间36h、发酵温度46℃的条件下,发酵液中GABA含量可达3.11g/L。Study of rice germ different treatment temperature, ratio of solid to liquid in the fermentation liquid of y-aminobutyric acid （GABA） content influence, further optimized by orthogonal test the best screening of the fermentation medium and fermentation conditions. The results showed that： the best treatment temperature, time of rice germ by 40 ℃, 8 h; the best material liquid ratio of 1：12; in rice germ basal medium added on the basis of 8% glucose, 1% yeast extract, 0.6% inulin, GABA content in fermentation liquid can reach 3.05 g/L; in 3% inoculation, fermentation time 36 h, fermentation temperature 46 ℃. The GABA content in fermentation liquid of up to 3.11 q/L.

关 键 词：处理温度 料液比 培养基 发酵条件 

分 类 号：TQ922[轻工技术与工程—发酵工程]