γ-氨基丁酸发酵乳的研制  

Development of GABA-enriched yogurt

作　　者：薛玉清[2] 单艺 满朝新 刘颖[2] 杨士芹[2] 郭颖[2] 郎友[2] 闫天文[2] 张英华[2] 姜毓君 

机构地区：[1]国家乳业工程技术研究中心,黑龙江哈尔滨150086 [2]乳品科学教育部重点实验室(东北农业大学),黑龙江哈尔滨150030

出　　处：《食品与发酵工业》2013年第11期85-90,共6页Food and Fermentation Industries

基　　金：国家自然科学基金(31171718);国家863计划课题(2011AA100902);国家科技支撑计划课题题(2012BAK17B04);黑龙江省教育厅科学技术研究重点项目(12511z005);教育部“长江学者和创新团队发展计划”项目(IRT-0959-203)

摘　　要：通过内蒙古发酵乳制品中分离出的高产γ-氨基丁酸(GABA)的菌株与传统发酵酸奶的菌株(德氏乳杆菌保加利亚亚种和嗜热链球菌)相结合,研制出GABA发酵乳。采用16S rDNA序列分析,对分离到的菌株进行了属种鉴定;通过菌株复配、优化发酵温度和接种量,使最终的产品性状优良,且保证GABA的产量相对较高;并用高效液相色谱技术检测产品中GABA的含量。结果表明:分离出的高产GABA的菌属于植物乳杆菌;当植物乳杆菌、德氏乳杆菌保加利亚亚种和嗜热链球菌比例为0.5∶0.5∶1.5,接种量为2%,发酵温度为43℃时,产品的性状最优,且GABA的产量也相对较高;运用高效液相色谱法测得发酵乳中GABA的含量为1.515 1 g/L。该菌株作为发酵剂,将对今后开发新型功能性乳制品提供基础。The strain isolated from Chinese traditional fermentative yogurt with the ability of production Gammaaminobutyric acid（ GABA） was combined with the traditional starter to produce GABA-enriched yoghurt. And the content of GABA in yogurt was detected. Strain was investigated as target probiotic lactobacillus,identified through the sequence analysis of 16S rDNA gene. Fermentation temperature and inoculation quantity were optimized so as to improve characters of yogurt. Then rapid analysis of GABA in yogurt sample was conducted using high performance liquid chromatography（ HPLC）. Screened strain with the ability of production GABA was Lactobacillus plantarum.The characters of yogurt was the best when the conditions were as follows： temperature was 43 ℃,inoculation amount was 2%,Lactobacillus plantarum,Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus ratio was0. 5∶ 0. 5∶ 1. 5. The content of GABA in yogurt was 151. 51 mg /100g. The strain and the traditional starter were combined to produce yoghurt,which should be helpful for the future development of novel functional dairy products.

关 键 词：γ-氨基丁酸(GABA) 植物乳杆菌 优化 高效液相色谱 发酵乳 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]