红曲霉与乳酸菌混合发酵产γ-氨基丁酸工艺研究

Study on production of γ-aminobutyric acid by mixed culture fermentation of Monascus and Lactobacillus plant

混合发酵在中国传统酿造工业中应用非常广泛，在生产领域具有很高的地位。γ-氨基丁酸（GABA）是目前研究较为深入的一种重要的抑制性神经递质，它广泛存在于各种动植物和微生物中并参与多种代谢活动，具有很高的生理活性，对生物的生存具有重要作用。利用红曲霉（Monascus）和乳酸菌（Lacticacid bacteria）混合发酵生产GABA具有非常明显优越性和良好的开发前景。红曲霉SM048在与植物性乳酸杆菌Lac．1同时接种后，其生长速度受到一定程度的抑制，适合采用分段培养的方式进行混合发酵。在pH4～4．5，30℃条件下，分段发酵GABA产量为0．52g／L，比SM048和Lac．1单独发酵分别提高了147．62％和62．5％。

Mixed culture fermentation is widely applied in the traditional brewing industry of China. γ- aminobutyric acid （GABA） is widely found in various plants, animals and microbes. It is an important inhibitory neurotransmitter and is deeply investigated. It is involved in various metabolic activities, with high biological activity. Producing GABA by the mixed culture fermentation of Monascus and lactic acid bacteria （ LAB ） has its unique advantage. Monascus （SM048） grows slowly when inoculated with Lactobacillus plant （Lac. 1 ） at the same time, so it＇s better to inoculate them in different time. The production of GABA will reach 0. 52g/L when add 2g of active SM048 mycelium into 50mL TYG and cultivate in pH 4-4. 5 at 30℃.