四川泡菜中产γ-氨基丁酸微生物的分离及鉴定

Isolation and Identification of γ-aminobutyric Acid-producing Microorganism from Traditional Sichuan Pickle

为了获得具有产γ-氨基丁酸微生物,从四川传统腌制泡菜中分离到30株乳酸菌和5株酵母菌。通过薄层层析定性检测到2株乳酸菌具有产γ-氨基丁酸能力。两株乳酸菌以2%接种量,30℃发酵72h,利用氨基酸自动分析仪定量检测发酵液,γ-氨基丁酸浓度分别为501.4mg/100g、265.4mg/100g。通过16S rDNA序列分析和生理生化鉴定,确定这2株菌为短乳杆菌(Lactobacillus brevis)。5株酵母菌的发酵液均未检测到γ-氨基丁酸。

In order to obtain γ-aminobutyric acid-producing microorganism,30 lactic acid bacteria and 5 yeasts were isolated from traditional Sichuan pickle.Detected by thin-layer chromatography,2 strains of lactic acid bacteria had the ability to produce gamma amino butyric acid.The γ-aminobutyric acid concentrations in fermented liquid of the two strains were 501.4mg/100g and 265.4mg/100g with the following fermentation conditions： inoculation quantity 2%,fermentation temperature 30℃,fermentation time 72h.Both of the strains belonged to Lactobacillus brevis by 16S rDNA sequencing and physiological characters tests.No γ-aminobutyric acid was detected from fermented liquid of the 5 yeasts.