Efficient production of poly-γ-glutamic acid by Bacillus velezensis via solid-state fermentation and its application  

作　　者：Hong Liu Qiaojuan Yan Yuchuan Wang Yanxiao Li Zhengqiang Jiang 

机构地区：[1]Key Laboratory of Food Bioengineering(China National Light Industry),College of Engineering,China Agricultural University,Beijing,100083,China [2]Beijing Advanced Innovation Center for Food Nutrition and Human Health,College of Food Science&Nutritional Engineering,China Agricultural University,Beijing,100083,China

出　　处：《Food Bioscience》2022年第2期631-638,共8页食品生物科学（英文）

基　　金：This study was funded by the 13th national five-year plan for Key Research and Development of China“modern food processing and food storage and transportation technology and equipment”(No.2018YFD0400404).

摘　　要：A novel glutamate-dependent poly-γ-glutamic acid(γ-PGA)-producing strain Bacillus velezensis CAU263 isolated from Chinese traditional Douchi was evaluated.An efficient method ofγ-PGA production was performed by this strain via solid-state fermentation(SSF)using guar meal.The maximal yield ofγ-PGA reached 158.5 g/kg dry weight(DW)in 250 mL flasks and 155.1 g/kg DW in shallow tray,respectively.The molecular weight ofγ-PGA was 3.8×106 Da,the ratio of L/D-glutamic acid was 26.1%and 73.9%.Additionally,γ-PGA significantly improved the operating characteristics of wheat dough,the specific volume of bread was increased by 15.8%and the bread hardness was reduced by 44.2%owing to the addition of 0.3 g/kgγ-PGA.Thus,γ-PGA could be produced by Bacillus velezensis CAU263 at high level using guar meal and might have potential application prospect in food industry.

关 键 词：Bacillus velezensis Poly-γ-glutamic acid Guar meal Solid-state fermentation Bread quality 

分 类 号：TS201.3[轻工技术与工程—食品科学]