食品与发酵科技
食品與髮酵科技
식품여발효과기
SICHUAN FOOD AND FERMENTATION
2014年
1期
33-37,102
,共6页
雷祖超%田杰伟%王磊%邱鹏%田永强%覃湫棉%汤城岸%郭义东
雷祖超%田傑偉%王磊%邱鵬%田永彊%覃湫棉%湯城岸%郭義東
뢰조초%전걸위%왕뢰%구붕%전영강%담추면%탕성안%곽의동
γ-氨基丁酸(GABA)%乳酸菌%静止细胞%生物转化%响应面法(RSM)
γ-氨基丁痠(GABA)%乳痠菌%靜止細胞%生物轉化%響應麵法(RSM)
γ-안기정산(GABA)%유산균%정지세포%생물전화%향응면법(RSM)
gama-aminobutyric acid (GABA)%lactic acid bacteria%resting cells%biotransformation%response surface methodology(RSM)
采用乳酸菌分离纯化方法，从传统四川泡菜中分离筛选得到3株γ-氨基丁酸（GABA）产生菌，其中转化能力最强的菌株L13-1经鉴定为短乳杆菌（Lactobacillus brevis）。L13-1菌株经液体培养后，离心获得静止细胞，并将此静止细胞均匀分散于含有转化底物谷氨酸钠（MSG）的转化缓冲液中，转化生产GABA。采用响应面法（RSM）优化转化条件。经优化，GABA产量达到95.1mM，较优化前提高了136%。本研究表明，利用转化能力强的乳酸菌株静止细胞转化生产GABA具有良好的应用前景。
採用乳痠菌分離純化方法，從傳統四川泡菜中分離篩選得到3株γ-氨基丁痠（GABA）產生菌，其中轉化能力最彊的菌株L13-1經鑒定為短乳桿菌（Lactobacillus brevis）。L13-1菌株經液體培養後，離心穫得靜止細胞，併將此靜止細胞均勻分散于含有轉化底物穀氨痠鈉（MSG）的轉化緩遲液中，轉化生產GABA。採用響應麵法（RSM）優化轉化條件。經優化，GABA產量達到95.1mM，較優化前提高瞭136%。本研究錶明，利用轉化能力彊的乳痠菌株靜止細胞轉化生產GABA具有良好的應用前景。
채용유산균분리순화방법，종전통사천포채중분리사선득도3주γ-안기정산（GABA）산생균，기중전화능력최강적균주L13-1경감정위단유간균（Lactobacillus brevis）。L13-1균주경액체배양후，리심획득정지세포，병장차정지세포균균분산우함유전화저물곡안산납（MSG）적전화완충액중，전화생산GABA。채용향응면법（RSM）우화전화조건。경우화，GABA산량체도95.1mM，교우화전제고료136%。본연구표명，이용전화능력강적유산균주정지세포전화생산GABA구유량호적응용전경。
Lactic acid bacteria screening method was used for GABA-producing strains screening and 3 GABA-producing strains has been isolated from pickling vegetables of Sichuan style. L13-1 which exhibited the highest ability for GABA production was identified as Lactobacillus brevis. Then the resting cells of L13-1 were used for GABA production by suspended in conversion buffer which contained substrate(MSG). Response surface methodology (RSM) was used for the optimization of GABA production. GABA yield reached 95.1mM in the optimal conditions, promoted 136% as the initial. Overall, this process of resting cells biotransformation for GABA-producing is very efficient.
