摘要
生产γ-氨基丁酸(GABA)的微生物主要包括酵母菌(Saccharomyces)、乳酸菌(Lactobacillus)、大肠杆菌(Escherichia coli)、曲霉菌(Aspergillus)等,且随着食品安全级GABA工业化生产的实现,其含量测定方法的研究越来越受到重视。对微生物发酵法生产GABA过程中涉及的发酵菌种及GABA含量测定方法进行了综述,以期对微生物发酵法生产GABA的研究提供有益的参考。
The microorganisms produce γ-aminobutyric acid （GABA ） including Saccharomyces Lactobacillus,E.coli,Aspergillus and so on. With the realization of food safety grade GABA industrial production,the research on determination method for its content is given more and more attention.Mainly review the fermentation strains and content detection of GABA in microbial fermentation production of GABA to provide useful reference for the study of microbial fermentation production of GABA.
出处
《中国调味品》
CAS
北大核心
2015年第11期115-119,127,共6页
China Condiment
