哈萨克族传统发酵食品中产GABA乳酸菌筛选及鉴定

Screening and identification of lactic acid bacteria producing GABA in traditional fermented food of Kazakhs

γ-氨基丁酸是一种抑制性神经递质,具有调节血压、保护肝脏、改善脑机能、抗焦虑等重要生理功能。采用薄层层析定性分析和高效液相定量分析方法,对从哈萨克族传统发酵食品中分离出的22株乳酸菌进行产GABA能力的研究。通过筛选共获得3株产γ-氨基丁酸的乳酸菌,其中菌株KCH1产量最高,达329.81 mg/L。利用基于形态学观察、生理生化特征分析及16S r DNA序列系统发育分析的微生物分类鉴定技术,将其鉴定为乳酸乳球菌Lactococcus lactis,并保藏于中国工业菌种保藏管理中心(CICC),保藏号为CICC 6291。

γ-aminobutyric acidis is an inhibitory neurotransmitter with regulating blood pressure, protect the liver, improve brain function, anxiolytic and other important physiological functions. In order to screen out the lactic acid bacteria producing GABA from the traditional fermented food of Kazakhs, the yield of GABA was studied by thin layer chromatography qualitative analysis and high performance liquid chromatography quantitative analysis of 22 lactic acid bacteria isolated from traditional Kazakh fermented food. Three strains of lactic acid bacteria producing γ-aminobutyric acid were obtained by screening, and the yield of strain KCH1 was the highest, reaching 329.81 mg/L. Based on morphological observation, physiological and biochemical characteristics analysis and 16 S r DNA sequence phylogenetic analysis of microbial identification and identification technology, KCH1 was identified as Lactococcus lactis, and deposited in the China center of industrial culture collection（CICC） with the accession number CICC 6291.