产γ-氨基丁酸乳酸菌的分离筛选及其主要性能

Isolation and Screening of Lactic Acid Bacteria for γ- Amino Butyric Acid Production

γ-氨基丁酸(GABA)是一种天然存在的功能性氨基酸,具有降血压、改善脑功能、镇静、增强长期记忆及提高肝、肾机能等功效。可利用微生物发酵制得GABA。本文从西藏干酪、乳酸饮料、自制泡菜等样品中分离到7株乳酸菌,通过HPLC-AFS法检测GABA含量,筛选出3株GABA高产乳酸菌株,再用GYP培养基30℃恒温厌氧培养48h后,其GABA产量分别达到383、345和813μg/mL。通过对产量最高的ML7菌株进行菌落、菌体形态观察和API20A系统生理、生化特性鉴定,初步确定其为发酵乳杆菌(Lactobacillus fermentum)。

Gamma-Amino butyric Acid （GABA） is a natural functional amino acid. It has a wide range of positive functions to human health includes anti-hypertension, enhancement of long-term memory, improvement of brain activity, and nephritic protective effects. And it can be produced by microorganism. 7 strains of Lactic acid bacteria for GABA production which were isolated and screened from Tibet cheeses, LAB beverage, and kimchi were studied in this work. Through detecting by HPLC-AFS, 3 strains which can produce GABA more effectively were found. After 48 h fermentation in GYP cultivate medium at the temperature of 30℃, their GABA yield reached 0.383, 0.345 and 0.813 g/L respectively. By using the methods of figure＇s observation and API20A systemic testing, the strain with the highest production of GABA was preliminary identified as Lactobacillus fermentum.