米糠发酵产γ-氨基丁酸条件优化的研究  

Study on Fermentation of Rice Bran Production Gamma-aminobutyric Optimal Conditions

作　　者：刘元[1] 王玥玮[1] 张立娟[1] LIU Yuan;WANG Yue-wei;ZHANG Li-juan(Tianjin Food Research Institute Co., Ltd., Tianjin 301609 ,China)

机构地区：[1]天津市食品研究所有限公司

出　　处：《食品研究与开发》2019年第18期150-153,共4页Food Research and Development

基　　金：天津市科技计划项目(16YFFCZC00260)

摘　　要：以新鲜米糠为原料,加入乳酸菌进行发酵生产米糠γ-氨基丁酸(gamma-aminobutyric,GABA),对发酵条件进行研究。探讨了在不同的发酵温度、发酵时间、乳酸菌添加量和嗜热链球菌S1和保加利亚乳杆菌L1比例对米糠发酵液中γ-氨基丁酸含量的影响。在单因素试验的基础上,选择四因素三水平进行正交试验优化工艺参数。结果表明,乳酸菌添加量3%、发酵温度48℃、嗜热链球菌S1∶保加利亚乳杆菌L1=1∶2、发酵时间24 h。在此条件下γ-氨基丁酸含量为320.61 mg/100 g。Using fresh rice bran as raw material,lactobacillus were used to ferment rice bran to product GABA,fermentation conditions was studied .The influence on the production of GABA of the fermented rice bran was investigated with respect to fermentation parameters such as fermentation temperature,fermentation time,adding amount of lactobacillus and proportion of Streptococcus thermophilus S1 and Bulgaria Lactobacillus L1.Through single-factor and orthogonal test get the best fermentation condition:adding amount of lactobacillus was 3 %, fermentation temperature was 48 ℃, Streptococcus thermophilus S1 ∶ Bulgaria Lactobacillus L1=1 ∶ 2,ferm-entation time was 24 h.Under these conditions, the content of GABA was 320.61 mg/100 g.

关 键 词：米糠 Γ-氨基丁酸 发酵 乳酸菌 优化 

分 类 号：TQ921.4[轻工技术与工程—发酵工程] TS210.9