γ-氨基丁酸产生菌分离筛选及发酵培养基初步优化

Studies on screening of γ-aminobutyric acid producing strain and optimization of fermentation medium

γ-氨基丁酸是一种天然存在的功能性氨基酸,通过对酸奶、泡菜、豆豉等食品进行乳酸菌的筛选,得到1株可高产γ-氨基丁酸的菌株。经初步鉴定该菌株是乳酸短杆菌。对菌株发酵培养基中的碳源、氮源、谷氨酸钠等因素进行了初步优化,确定了最佳培养基组成。在最优条件下发酵3dγ-氨基丁酸产量最高可达到8.9g/L。

The γ-aminobutyric acid （GABA） is a natural functional amino acid. In this study, the GABA producing bacteria were isolated from yogurt, pickles, lobster sauce and other food samples, in which one was proved to be a high GABA producing strain and primarily identified as Lactobacillus brevis. The fermentation medium was optimized on carbon source, nitrogen source, sodium glutamate and other components. The optimal medium composition was confirmed. Under the optimal conditions, the highest GABA yield reached 8.9g/L.