基于高产γ-氨基丁酸的植物乳杆菌培养基优化  

Optimization of medium of Lactobacillus plantarum based on high yieldγ-aminobutyric acid

作　　者：李朔 李潇 张晓黎[2] 吴兴壮 LI Shuo;LI Xiao;ZHANG Xiaoli;WU Xingzhuang(College of Food Science,Shenyang Agricultural University,Shenyang 110866,China;Food Processing Institute,Liaoning Academy of Agricultural Sciences,Shenyang 110161,China)

机构地区：[1]沈阳农业大学食品学院,辽宁沈阳110866 [2]辽宁省农业科学院食品与加工研究所,辽宁沈阳110161

出　　处：《中国酿造》2022年第10期183-188,共6页China Brewing

基　　金：辽宁省民生科技计划联合计划项目(2021JH2/10200037);辽宁省农业科学院学科建设计划任务项目(2019DD123418)。

摘　　要：该研究从东北酸菜中筛选出高产γ-氨基丁酸(GABA)的植物乳杆菌(Lactobacillus plantarum)LAG-1003,并通过单因素试验及响应面法对菌株LAG-1003发酵培养基成分进行优化,以提高该菌产GABA的能力。结果表明,最佳培养基成分组成为:复合碳源(葡萄糖与丁二酸钠比例为3∶1)添加量26 g/L,复合氮源(酵母膏与小米糠比例为1∶1)添加量26 g/L,谷氨酸钠添加量16 g/L。采用优化后的培养基,33℃条件下培养48 h,发酵液中的γ-氨基丁酸的含量为6.15 g/L,是优化前的2.91倍。In this study,Lactobacillus plantarum LAG-1003 with high yieldγ-aminobutyric acid(GABA)was screened from Chinese Northeast sauerkraut,and the composition of the medium for strain LAG-1003 fermentation was optimized by single-factor tests and response surface methodology,so as to improve the GABA production capacity of the strain.The results showed that the optimum medium composition was as follows:compound carbon source(glucose to sodium succinate ratio 3∶1)addition 26 g/L,compound nitrogen source(yeast paste and millet bran ratio 1∶1)addition 26 g/L,and sodium glutamate addition 16 g/L.When cultured with optimum medium at 33℃for 48 h,the content ofγ-aminobutyric acid in the fermentation broth was 6.15 g/L,which was 2.91 times that of before optimization.

关 键 词：Γ-氨基丁酸 植物乳杆菌 培养基优化 响应面法 

分 类 号：TS261.1[轻工技术与工程—发酵工程]