传统乳制品中产γ-氨基丁酸乳酸菌的筛选

Screening of γ-amino butyric acid yielding lactic acid bacteria in traditional dairy products

采用薄层层析法和高效液相色谱法,对分离自传统发酵乳制品中的乳酸菌进行了γ-氨基丁酸生成能力的分析。薄层层析结果显示,在质量浓度为10 g/L的L-谷氨酸钠(L-MSG)的TYG液体培养基中,180株乳酸菌中有20株菌可生成γ-氨基丁酸;通过高效液相色谱法定量分析,获得9株生成量较高的菌株,分别为L.lacticsubsp.lactis WH11-1(2.477 g/L)、M10-4-3(1.405 g/L)、L.raffinolactis WZ20-2(1.132 g/L)、L.lacticsubsp.lactis M11-3(1.115 g/L)、L.lacticsubsp.lactis WZ1-2(1.006 g/L),L.plantarum S1-1(0.581 g/L)、L.plan-tarum M5-1-1(0.310 g/L)、L.plantarum M11-2-1(0.225 g/L)和L.salivarius M11-1(0.0.211 g/L)。该项研究为富含γ-氨基丁酸功能性乳制品的开发奠定了基础。

The ability of Lactic acid bacteria isolated from traditional fermented dairy products for γ-Amino Butyric Acid （GABA） producing were analyzed using Thin Layer Chromatography （TLC） and High Performance Liquid Chromatography （HPLC）.The results of TLC shows that 20 strains of LAB can synthesised GABA. Through the HPLC method, 9 strains of LAB can produced more GABA. They are L.lactic subsp.hctis WH11-1 （2.477g/L）, M10-4-3 （1.405g/L）, L..raffinolactis WZ20-2（1.132g/L）, L. lactic subsp.lactis WZ1-2 （1.115 g/L）, L. lactic subsp.lactis M11-3（1.006g/L）, L. plantarum S1-1（0.581g/L）, L.. plantarum M5-1-1 （0.310 g/L）, L. plantarum M11-2-1 （0.225 g/L） and L. salivarius M11-1（0.0.211 g/L）. For developing functional dairy products rich in GABA,this work may establish foundations.