摘要
以白酒糟醅和黄浆水为分离源,筛选出3株高产γ-氨基丁酸的乳酸菌菌株,其中编号为J97的乳酸菌株γ-氨基丁酸产量最高,经鉴定该菌株为乳酸短杆菌。通过对J97号菌株发酵条件的正交实验优化,确定其最佳发酵条件为:初始pH 6.5,发酵温度32℃,发酵时间60h,接种量5%,在此条件下γ-氨基丁酸产量达到11.5g/L。
Take alcoholic fermentative material and huangshui fluid as samples, three high γ-aminobutyric acid producing strains were selected, in which J97 was the highest γ-aminobutyrie acid producing strain and identified as Lactobacillus brevi, orthogonal test was used to optimized the fermentation conditions and the optimum fermentation conditions as follows： initial pH 6.5, fermentation temperature 32℃, fermentation time 60h, inoculation quantity 5%. The content of γ-aminobutyric acid was 11.5g/L in the optimum culture conditions.
出处
《食品与发酵科技》
CAS
2012年第1期36-39,共4页
Food and Fermentation Science & Technology
基金
四川省科技厅应用基础项目(2009JY0025)
关键词
Γ-氨基丁酸
乳酸菌
发酵
筛选
γ-aminobutyric acid
lactic acid bacteria
fermentation
selection
作者简介
王超凯（1982-），工程师，从事酿酒生物技术及酿酒工程技术研究。
通讯作者：刘绪，工程师，从事酿酒生物技术及酿酒工程技术研究。
