东北传统腌渍蔬菜中产γ-氨基丁酸乳酸菌的筛选及其生物特性研究  

Screening of Lactic Acid Bacteria with Production ofγ-aminobutyric Acid from Traditional Pickled Vegetables in Northeast China and Their Biological Properties

作　　者：吕欣然 李叙波 佟鑫瑶 白凤翎 励建荣 檀茜倩 崔方超 俞张富 沈荣虎 LüXinran;Li Xubo;Tong Xinyao;Bai Fengling;Li Jianrong;Tan Xiqian;Cui Fangchao;Yu Zhangfu;Shen Ronghu(National&Local Joint Engineering Research Center of Storage,Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products,Food Safety Key Lab of Liaoning Province,Bohai University,Jinzhou 121013,Liaoning;Hangzhou Xiaoshan Agriculture Development Co.,Ltd.,Hangzhou 311215)

机构地区：[1]渤海大学食品科学与工程学院、生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心、辽宁省食品安全重点实验室,辽宁锦州121013 [2]杭州萧山农业发展有限公司,杭州311215

出　　处：《中国食品学报》2023年第12期61-69,共9页Journal of Chinese Institute Of Food Science and Technology

基　　金：辽宁省教育厅面上项目(JYTMS20231621);辽宁省锦州市科技指导性计划项目(JZ2022B031)。

摘　　要：采用薄层层析色谱法结合Berthelot比色法,从东北传统腌渍蔬菜中筛选产γ-氨基丁酸(GABA)乳酸菌。采用生理生化测定及16S r RNA测序鉴定乳酸菌。通过主成分分析法对其耐酸、耐胆盐、抗氧化、抑菌性及产酸速率等生物特性进行综合评价,筛选具有良好生物特性的乳酸菌。结果表明:从源于传统腌渍蔬菜的40株乳酸菌中获得5株典型产GABA乳酸菌菌株,经鉴定1株为坎氏魏斯氏菌HJL2,另4株均为植物乳杆菌,分别是菌株PJ-7、HJG1-3、L-9、L-11。其中,分离自发酵萝卜的植物乳杆菌PJ-7合成GABA的能力较好,产量达0.48 mg/mL。5株乳酸菌的耐酸、耐胆盐、抗氧化等生物特性存在显著性差异,通过主成分分析确定植物乳杆菌PJ-7的生物特性综合评分位列第一。植物乳杆菌PJ-7优良的GABA合成能力以及良好的生物特性可为研发富含GABA的腌渍蔬菜提供理论参考。In this study,lactic acid bacteria(LAB)with producingγ-aminobutyric acid(GABA)were screened from traditional pickled vegetables in Northeast China using thin-layer chromatography(TLC)and the Berthelot colorimetric method.LAB were identified by the physiological and biochemical test and 16S rRNA sequencing analysis.And then their biological properties,including acid tolerance,bile salt tolerance,antioxidant,antibacterial activity,antioxidant activity and acid production rate,were analyzed using principal component analysis(PCA).These results showed that five strains LAB with typical GABA-producing were obtained from forty strains LAB from traditional pickled vegetables,including one strain Weissella kandleri HJL2 and four strains Lactobacillus plantarum PJ-7,HJG1-3,L-9,and L-11.Among them,L.plantarum PJ-7 isolated from fermented radish had better ability to synthesize GABA,and the yield reached 0.48 mg/mL.There were significant differences in acid tolerance,bile salt tolerance,antioxidant and other biological characteristics of the five strains LAB.Based on PCA,L.plantarum PJ-7 ranked the first in the comprehensive score of biological characteristics.Therefore,L.plantarum PJ-7 has excellent GABA synthesis ability and good biological characteristics,which would provide a theoretical basis for the development of GABA-rich pickled vegetables.

关 键 词：乳酸菌 Γ-氨基丁酸 生物特性 筛选 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]