食品与发酵科技
食品與髮酵科技
식품여발효과기
SICHUAN FOOD AND FERMENTATION
2013年
4期
77-80
,共4页
董玲%朱宇%姚英政%阙付有
董玲%硃宇%姚英政%闕付有
동령%주우%요영정%궐부유
γ-氨基丁酸%短乳杆菌%16S rDNA%鉴定
γ-氨基丁痠%短乳桿菌%16S rDNA%鑒定
γ-안기정산%단유간균%16S rDNA%감정
γ-aminobutyric acid%Lactobacillus brevis%16S rDNA%identification
为了获得具有产γ-氨基丁酸微生物，从四川传统腌制泡菜中分离到30株乳酸菌和5株酵母菌。通过薄层层析定性检测到2株乳酸菌具有产γ-氨基丁酸能力。两株乳酸菌以2%接种量，30℃发酵72h，利用氨基酸自动分析仪定量检测发酵液，γ-氨基丁酸浓度分别为501.4mg/100g、265.4mg/100g。通过16S rDNA序列分析和生理生化鉴定，确定这2株菌为短乳杆菌（Lactobacillus brevis）。5株酵母菌的发酵液均未检测到γ-氨基丁酸。
為瞭穫得具有產γ-氨基丁痠微生物，從四川傳統醃製泡菜中分離到30株乳痠菌和5株酵母菌。通過薄層層析定性檢測到2株乳痠菌具有產γ-氨基丁痠能力。兩株乳痠菌以2%接種量，30℃髮酵72h，利用氨基痠自動分析儀定量檢測髮酵液，γ-氨基丁痠濃度分彆為501.4mg/100g、265.4mg/100g。通過16S rDNA序列分析和生理生化鑒定，確定這2株菌為短乳桿菌（Lactobacillus brevis）。5株酵母菌的髮酵液均未檢測到γ-氨基丁痠。
위료획득구유산γ-안기정산미생물，종사천전통업제포채중분리도30주유산균화5주효모균。통과박층층석정성검측도2주유산균구유산γ-안기정산능력。량주유산균이2%접충량，30℃발효72h，이용안기산자동분석의정량검측발효액，γ-안기정산농도분별위501.4mg/100g、265.4mg/100g。통과16S rDNA서렬분석화생리생화감정，학정저2주균위단유간균（Lactobacillus brevis）。5주효모균적발효액균미검측도γ-안기정산。
In order to obtain γ-aminobutyric acid-producing microorganism, 30 lactic acid bacteria and 5 yeasts were isolated from traditional Sichuan pickle. Detected by thin-layer chromatography , 2 strains of lactic acid bacte-ria had the ability to produce gamma amino butyric acid. The γ-aminobutyric acid concentrations in fermented liq-uid of the two strains were 501.4mg/100g and 265.4mg/100g with the following fermentation conditions: inoculation quantity 2%, fermentation temperature 30℃, fermentation time 72h. Both of the strains belonged to Lactobacillus brevis by 16S rDNA sequencing and physiological characters tests. No γ-aminobutyric acid was detected from fer-mented liquid of the 5 yeasts.
