黄酒浸米液中产γ-氨基丁酸乳酸菌的筛选和鉴定  

Screening and identification of lactic acid bacteria for biosynthesis of γ-aminobutyric acid from the leaching solution of Chinese rice wine

作　　者：龚金炎[1] 谢湉[1] 楼坚[1] 胡升[2] 梅乐和[2] 谢东芳[1] 黄俊[1] 

机构地区：[1]浙江科技学院生物与化学工程学院/轻工学院,浙江杭州310023 [2]浙江大学宁波理工学院生物与化学工程学院,浙江宁波315100

出　　处：《工业微生物》2015年第6期26-31,共6页Industrial Microbiology

基　　金：国家自然科学基金项目(Nos.21176220;31470793);浙江省自然科学基金(Z13B060008);宁波市自然科学基金(2013A610087);浙江省新苗人才计划项目(2014R415020)

摘　　要：从黄酒浸米液中筛选出一株产γ-氨基丁酸的菌株Tpxj-01,采用生理生化实验、形态学观察以及16S r DNA序列分析对Tpxj-01进行鉴定,结果表明该菌株为植物乳杆菌Lactobacillus plantarum。高效液相色谱分析对Lactobacillus plantarum Tpxj-01发酵产γ-氨基丁酸的能力进行定量测定,发酵液中γ-氨基丁酸浓度为1.02 g/L。筛选获得的乳酸菌Lactobacillus plantarum Tpxj-01生物安全性高,能应用于食品工业,具有较好的γ-氨基丁酸生产潜力。A strain producing γ-aminobutyric acid （GABA） named Tpxj-01 was isolated from the leaching solution of Chinese rice wine. The strain was identified by its morphology analysis, physiological and biochemical properties, and phylogenetic analysis based on the 16S rDNA sequence. According to the Systems Manual of Determinative Common Bacteriology, the bacteria Tpxj-01 was identified as Lactobacillus plantarum. High performance liquid chromatography （HPLC） was used as quantitative determination of GABA, and the yield of GABA after 72 h fermentation was 1.02 g/L. The strain with higher biological safety could be used to convert from L-glutamate to GABA in food industry.

关 键 词：浸米液 Γ-氨基丁酸 菌株筛选 16S r DNA 菌种鉴定 

分 类 号：TS201.3[轻工技术与工程—食品科学]