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从米糠发酵液中筛选产γ-氨基丁酸的菌株

Isolation and identification of lactobacillus secreting γ-amino butyric acid from rice-bran fermentation solution

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【Author】 LIN Qin-lu1 LI li-hui1 WANG Jing2 CHEN Hai-jun2(1. College of Food Science & Engineering, Central South University of Forestry & Technology,Changsha, Hunan 410004,China;2. College of Food Science & Technology, Hunan Agricultural University,Changsha, Hunan 410128, China)

【机构】中南林业科技大学食品科学与工程学院；湖南农业大学食品科学与技术学院；

【摘要】为选育得到高产γ-氨基丁酸生产用菌株,以米糠和卷心菜混合自然发酵液为原材料,从该发酵液中分离得到多株产γ-氨基丁酸的菌株。经形态学观察和生理生化检测表明,主要是短乳杆菌,其发酵液中γ-氨基丁酸含量最高达1.18mg/mL,是较好的诱变用原始出发菌株。更多还原

【Abstract】 To obtain high γ-amino butyric acid (GABA) yield strains,this paper dealt with the isolation and identification of several strains secreting γ-amino butyric acid from fermentation solution of rice-bran with cabbage. The results indicated that the strains were lactobacillus through identification by appearance and bio-chemical characteristics. The highest GABA content reached 1.18 mg/mL in the fermentation solution, which means better raw strains for screening.更多还原

【关键词】 γ-氨基丁酸；乳酸菌；分离鉴定；发酵液；
【Key words】 γ-amino butyric acid； Lactobacillus； Isolation and identification； Fermentation solution；

【基金】国家火炬计划项目(项目编号:2006GH21270)

【文献出处】食品与机械 ,Food & Machinery , 编辑部邮箱 ,2008年03期

【分类号】TQ922
【被引频次】4
【下载频次】329

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