摘要
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.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2009年第3期20-25,共6页
Journal of Chinese Institute Of Food Science and Technology
关键词
Γ-氨基丁酸
发酵乳杆菌
分离
筛选
鉴定
γ-Amino butyric acid Lactobacillus fermentum Isolation Screening Identification