【摘要】 为了发掘特色酸乳中的优质乳酸菌资源，提高菌株的γ-氨基丁酸（γ-aminobutyric acid,GABA）产量，对前期一株分离自传统酸乳中的产GABA戊糖乳植杆菌（Lactiplantibacillus pentosus,L. pentosus）Z6-15，通过单因素试验及响应面设计法优化其GABA发酵工艺。结果表明，菌株的最佳发酵工艺：葡萄糖20 g/L、酵母粉10 g/L、蛋白胨11.5 g/L、乙酸钠5 g/L、L-谷氨酸钠（sodium hydrogen glutamate,L-MSG）4.5 g/L、K₂HPO₄ 2 g/L、柠檬酸三铵2 g/L、MnSO₄ 0.05 g/L、MgSO₄ 0.2 g/L、吐温-80 0.1%、初始pH值5.5，接种量4%、装添量175 mL，此优化条件下，菌株于37℃、160 r/min发酵培养72 h后，其GABA产量为3.96 g/L，较优化前提高了39.63%。更多还原

【Abstract】 This study aimed to explore the high-quality lactic acid bacteria resources in traditional yoghurt,and improve the GABA production of these strains. The fermentation process of Lactiplantibacillus pentosus Z6-15,a GABA producing lactic acid bacteria isolated from traditional yogurt,was optimized using a single factor experiment and response surface methodology. The results showed that the optimum fermentation conditions were as follows: 20 g/L glucose,10 g/L yeast powder,11.5 g/L peptone,5 g/L sodium acetate,4.5 g/L sodium hydrogen glutamate,2 g/L K₂HPO₄,2 g/L triammonium citrate,0.05 g/L MnSO₄,0.2 g/L MgSO₄,0.1% Tween-80,an initial pH of 5.5,4% inoculum,and 175 mL dosage. Under the optimal fermentation conditions,the GABA yield was3.96 g/L after 72 h fermentation at 37 ℃ and 160 r/min,which was 39.63% higher than pre-optimization.更多还原