高产GABA乳酸菌筛选及发酵绵羊乳工艺优化  

Screening of high-yield GABA lactic acid bacteria and optimization of fermentation process for sheep milk

作　　者：姚瑜 张铭慧 火钰翠 张晓莹 徐立清 胡启胜 宋宇轩[4,6] 杨续金[5] 葛武鹏[1,6] YAO Yu;ZHANG Minghui;HUO Yucui;ZHANG Xiaoying;XU Liqing;Hu Qisheng;SONG Yuxuan;YANG Xujin;GE Wupeng(College of Food Science and Engineering,Shaanxi Engineering Research Centre of Dairy Products Quality,Safety and Health,Northwest A&F University,Yangling 712100,China;Shandong Institute for Food and Drug Control,Jinan 250101,China;Xi’an Junyuan Animal Husbandry Co.Ltd.,Xi’an 710500,China;College of Animal Science and Technology,Northwest A&F University,Yangling 712100,China;College of Food Science and Engineering,Inner Mongolia Agricultural University,Hohhot 010018,China;Jinchang Dairy Sheep Experimental and Demonstration Base,Northwest A&F University,Jinchang 737100,China)

机构地区：[1]西北农林科技大学食品科学与工程学院陕西省乳制品质量安全和健康工程技术研究中心,陕西杨凌712100 [2]山东省食品药品检验研究院,济南250101 [3]西安市军源牧业有限责任公司,西安710500 [4]西北农林科技大学动物科技学院,陕西杨凌712100 [5]内蒙古农业大学食品科学与工程学院,呼和浩特010018 [6]西北农林科技大学金昌奶绵羊试验示范基地,甘肃金昌737100

出　　处：《中国乳品工业》2025年第4期74-80,共7页China Dairy Industry

基　　金：陕西省重点研发计划项目(2021ZDLNY02-09);渭南市科技计划项目(2021ZDYF-NYCX-82);校企合作项目(K4050422414、K4050422404、K4030220479)。

摘　　要：对西部牧区传统发酵乳品中的13株乳酸菌产γ-氨基丁酸(γ-aminobutyric acid,GABA)能力进行筛选,选择1#菌株(Lactococcus lactis subsp.lactis)制备富含GABA发酵绵羊乳。通过单因素试验和正交试验优化发酵条件,提高绵羊乳中GABA产量。结果表明,1#菌株与嗜酸乳杆菌HH-LA26复配比例为1∶1.2,低聚果糖添加量为1.5%,L-谷氨酸钠添加量为25 g/L,此条件下发酵绵羊乳中GABA含量可达(3.02±0.04)mg/mL,高于市售GABA牛羊乳制品含量1.23 mg/mL,为功能性乳制品开发提供参考。Thirteen strains from traditional fermented dairy products in the western pasture area were screened forγ-aminobutyric acid(GABA)production capacity,and strain 1#(Lactococcus lactis subsp.Lactis)was selected to prepare GABA-rich fermented sheep milk.The GABA content in fermented sheep milk was optimized by one-way and orthogonal tests.The results showed that the GABA content of fermented sheep milk could reach(3.02±0.04)mg/mL under the conditions of 1∶1.2 ratio of strain 1#and Lactobacillus acidophilus HH-LA26,1.5%addition of oligofructose,and 25 g/L addition of monosodium L-glutamate,which was higher than that of the commercially available GABA sheep and cow milk products(1.23 mg/mL),and it could provide a certain reference for the development of functional dairy products.This can provide a certain reference for the development of functional dairy products.

关 键 词：Γ-氨基丁酸 乳酸菌 发酵绵羊乳 工艺优化 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]