γ-氨基丁酸产生菌的分离及发酵条件优化  

Isolation of γ-amino butyric acid produced by lacto-bacteria and its fermentation conditions optimization

作　　者：汪祥燕[1] 徐海燕[1] 辛国芹[1] 汪孟娟[1] 董佩佩[1] 赵影[1] 谷巍[1] 

机构地区：[1]山东宝来利来生物工程股份有限公司,山东泰安271000

出　　处：《中国饲料》2016年第4期27-31,共5页China Feed

摘　　要：γ-氨基丁酸(GABA)是哺乳动物体内的一种抑制性神经递质,具有许多重要的生理功能。利用酸菜、酸奶等食品进行乳酸菌的分离,通过纸层析法筛选得到1株产GABA量较高的菌株Y-3,经16SrDNA鉴定该菌株为短乳杆菌。单因素试验和正交试验确定的菌株Y-3最佳发酵条件为:葡萄糖1.5%、酵母膏0.5%、胰蛋白胨1.5%、L-谷氨酸钠1.0%、丁二酸钠0.5%,初始pH为6.0,接种量6%,37℃静置培养48 h,GABA产量达12 g/L以上,比优化前产量提高了近5倍。Y-amino butyric acid（GABA）as a putative inhibitory in the vertebrate nervous system,has many important physiological functions.Using filter paper chromatography method, a lacto-bacteria Y-3 highly yielding GABA was isolated from different foods such as pickled vegetable and yoghourt.Y-3 was identified as Lactobacillus brevis by its cultural characteristics,morphological characteristics and 16S rDNA sequence.The optimal fermentation medium composition by single factor and orthogonal test showed as follows ：glucose 1.5% ,yeast extract 0.5% ,tryptone 1.5%, L-sodium glutamate 1.0% ,sodium suceinate 0.5%.The better fermentation conditions were as follows ：initial pH 6.0,inoculation amount 6%, temperature 37 ℃ ,fermentation 48 h.Using this optimization conditions, the GABA yield was over 12 g/L, which increased nearly 5 times than that before optimization.

关 键 词：Y-氨基丁酸 分离 短乳杆菌 发酵 

分 类 号：S816.7[农业科学—饲料科学]