一株高产γ-氨基丁酸乳酸菌的筛选及应用  

Screening and application of lactic acid bacteria with a high yield γ-aminobutyric acid

作　　者：韩昱姝 李永转 胡凤山 梁丽娟 

机构地区：[1]山西三盟实业发展有限公司,山西太原030032

出　　处：《中国酿造》2017年第12期72-75,共4页China Brewing

基　　金：山西三盟实业发展有限公司专项基金(2016)

摘　　要：γ-氨基丁酸是存在于人体中枢神经系统中一种重要的抑制性神经递质,具有镇静神经、抗焦虑等功效。以泡菜为原料,利用指示剂变色法和γ-氨基丁酸含量检测筛选出7株产γ-氨基丁酸产酸菌,并从中筛选出一株稳定性较高菌株,经生理生化鉴定和16S r DNA序列分析为短乳杆菌(Lactobacillus brevis),编号LF-fb-017。以牛奶为发酵底物,在温度37℃,L-谷氨酸钠浓度为0.5 g/100 mL条件下发酵3 d,终γ-氨基丁酸产量可达1.68 mg/mL。γ-aminobutyric acid is an important inhibitory neurotransmitter in the central nervous system of human, with the effects of nerves sedative, anxiolytic and so on. In this study, 7 γ-aminobutyric acid-producing strains were screened from pickle by using indicator color change method and detection of γ-aminobutyric acid content. A strain with high stability was screened out and identified by physiological biochemical tests and 16S rDNA sequencing as Lactobacillus brevis LF-fb-017. Using milk as fermentation substrate, the γ-aminobutyric production was 1.68 mg/ml at the conditions of temperature 37 ℃, L-glutamate 0.5 g/100 ml and fermentation time 3 d.

关 键 词：Γ-氨基丁酸 短乳杆菌 分离鉴定 牛奶 

分 类 号：TS201.3[轻工技术与工程—食品科学]