红曲霉发酵青稞中添加辅料对γ-氨基丁酸含量的影响  

Influence of auxiliary ingredients on the content of γ-aminobutyric acid during fermentation of highland barley by monascus

作　　者：刘栋 王萍[2] 周智伟 周选围[1] 

机构地区：[1]上海交通大学农业与生物学院,上海200240 [2]天津理工大学化学化工学院,天津300384 [3]上海大学生命科学学院,上海200444

出　　处：《粮油食品科技》2018年第1期68-72,共5页Science and Technology of Cereals,Oils and Foods

基　　金：天津汇禾食品有限公司资助项目(16H100000413)

摘　　要：在红曲霉发酵青稞产γ-氨基丁酸(γ-aminobutyric acid,GABA)单因素实验基础上,根据L_9(3~3)设计3因素3水平正交实验,探讨不同辅料及其添加量对GABA产量的影响,筛选出最佳辅料并确定辅料的最佳添加量,从而优化红曲霉发酵青稞产GABA条件。结果表明,添加辅料可进一步提高红曲霉发酵青稞产GABA的量,固体发酵的最优培养基配方为青稞48%、玉米粉10%、黑豆粉17%、米粉15%,依据此配方,在30的环境下培养8 d,GABA产量约为24.62±0.18 mg/100 g。The influence of auxiliary ingredients and （GABA） was investigated based on the single factor tated by monascus, and the orthogonal test L9 （33）. their amounts on the yield of γ - aminobutyric acid test of producing GABA with highland barley fermen- The optimal varieties and amounts of auxiliary ingre- dients, were obtained. The production condition was optimized. The results showed that the yield of GA- BA could be increased by adding auxiliary ingredients. The optimal medium formula of solid fermentation were as follows： 48% highland barley, 10% corn flour, 17% black bean flour, and 15% rice flour; the yield of GABA was approximately 24.62 ±0.18 mg/100 g after 8 days＇ fermentation at 30 ℃.

关 键 词：红曲霉 青稞 Γ-氨基丁酸 发酵 优化 

分 类 号：TS202.3[轻工技术与工程—食品科学] TQ920.6[轻工技术与工程—食品科学与工程]