植物乳杆菌LB-17产γ-氨基丁酸培养基优化  

Optimization of fermentation conditions for the production of γ-aminobutyric acid by Lactobacillus plantarum

作　　者：尹然[1] 梁金钟[1] 

机构地区：[1]哈尔滨商业大学食品工程学院,黑龙江省高校食品科学与工程重点实验室,黑龙江哈尔滨150076

出　　处：《食品工业科技》2016年第7期110-115,120,共7页Science and Technology of Food Industry

基　　金：黑龙江省高校科技创新团队建设计划项目(2010td04)

摘　　要：以植物乳杆菌(Lactobacillus plantarum Lb-17)为发酵菌株,以发酵产物γ-氨基丁酸产量为检测参数,对植物乳杆菌发酵产γ-氨基丁酸的发酵培养基进行优化。利用单因素实验和Box-Behnken响应曲面实验对发酵培养基进行优化得到最优培养基为:葡萄糖12.0 g/L、酵母粉18.0 g/L、Ca^(2+) 55.0 mmol/L、Mg^(2+) 60.0 mmol/L、L-谷氨酸钠26.0 g/L。优化后,植物乳杆菌Lb-17发酵γ-氨基丁酸产量达8.037 g/L,是优化前5.49 g/L提高1.5倍。Lactobacillus plantarum Lb-17 was fermented to produce y-aminobutyric acid, using the production of GABA as a parameter.And then single factor test andresponse surface analysis were used to optimize the culture medium.The optimum medium constitution was as follows, glucose 12.0 g/L, yeast powder 18.0 g/L, Ca2＋ 55.0 mmol/L,Mg2＋60.0 mmol/L, L-Sodium glutamate 26.0 g/Lthe yield of y-aminobutyric acid was 8.037 g/L after cultivated in optimized medium ,which was 1.5 times that of the yield before.

关 键 词：Γ-氨基丁酸 发酵条件 优化 植物乳杆菌 

分 类 号：TS201.3[轻工技术与工程—食品科学]