食品科学 ›› 2017, Vol. 38 ›› Issue (2): 87-91.doi: 10.7506/spkx1002-6630-201702014

• 生物工程 • 上一篇    下一篇

四川泡菜中产γ-氨基丁酸微生物的系统发育与表达能力评估

曾 林,刘 波,许小艳,张 庆,杨 颖,卢倩文,赵婷婷,唐 洁   

  1. 1.西华大学食品与生物工程学院,四川省食品生物技术重点实验室,四川 成都 610039; 2.西华大学古法发酵(酿造)生物技术研究所,四川 成都 610039;3.山东省食品药品检验研究院,山东 济南 250101
  • 出版日期:2017-01-25 发布日期:2017-01-16
  • 基金资助:
    教育部春晖计划项目(Z2014060);四川省应用基础项目(2016JY0253);四川省大学生创新训练项目(201510623081);西华大学研究生创新基金项目(YCJJ2016048)

Phylogeny and Performance Assessment of γ-Aminobutyric Acid-Producing Microorganisms from Sichuan Pickles

ZENG Lin, LIU Bo, XU Xiaoyan, ZHANG Qing, YANG Ying, LU Qianwen, ZHAO Tingting, TANG Jie   

  1. 1. Provincial Key Laboratory of Food Biotechnology of Sichuan, College of Food and Bioengineering, Xihua University, Chengdu 610039, China; 2. Biotechnology Institute of Ancient Brewing, Xihua University, Chengdu 610039, China; 3. Shandong Institute for Food and Drug, Jinan 250101, China
  • Online:2017-01-25 Published:2017-01-16

摘要: 为拓展产γ-氨基丁酸(γ-aminobutyric,GABA)微生物资源,以四川泡菜为分离源,从中分离产GABA的乳酸菌和酵母,并对其GABA表达能力进行评估。通过分离纯化,从四川泡菜中获得了338 株乳酸菌和67 株酵母。采用纸色谱测定,筛选获得12 株乳酸菌和3 株酵母菌具有产GABA的能力。生理生化和系统发育研究揭示12 株乳酸菌分别被鉴定为Lactobacillus acidophilus(占比8.3%)、Lactobacillus fermentum(8.3%)、Lactobacillus kimchii(8.3%)、Lactobacillus suebicus(8.3%)、Lactobacillus brevis(16.7%)、Lactobacillus parafarraginis(8.3%)、Lactobacillus similis(8.3%)、Lactobacillus plantarum(25.2%)和Lactobacillus pentosus(8.3%);3 株酵母中,2 株被鉴定为Saccharomyces cerevisiae;1 株被鉴定为Candida tanzawaensis。进一步采用高效液相色谱对菌株GABA的表达能力评估发现,乳酸菌Lactobacillus plantarum BC114和Lactobacillus brevis BC237发酵产GABA的能力较强,分别达1 720 mg/L和1 080 mg/L;酵母菌Saccharomyces cerevisiae JM037发酵产GABA的能力较强,达670 mg/L。

关键词: γ-氨基丁酸, 四川泡菜, 微生物, 系统发育, 表达能力

Abstract: In order to broaden and evaluate microbial resources for producing γ-aminobutyric acid (GABA), lactic acid bacteria and yeast strains with the ability to produce GABA were isolated, screened and identified from Sichuan pickles. A total of 338 strains of lactic acid bacteria and 67 strains of yeast were initially isolated from Sichuan pickles. Further, 12 strains of lactic acid bacteria (LAB) and 3 strains of yeast which could produce GABA were screened out by paper chromatography. Then the 12 LAB strains were identified as Lactobacillus acidophilus (8.3%), Lactobacillus fermentum (8.3%), Lactobacillus kimchii (8.3%), Lactobacillus suebicus (8.3%), Lactobacillus longer (16.7%), Lactobacillus parafarraginis (8.3%), Lactobacillus similis (8.3%), Lactobacillus plantarum (25.2%) and Lactobacillus pentosus (8.3%), while the 3 yeast strains were identified as two strains of Saccharomyces cerevisiae and one strain of Candida tanzawaensis using physiological and biochemical tests and phylogenetic analysis. The GABA-producing ability of these selected strains was further assessed by high-performance liquid chromatography (HPLC). Our results indicated that Lactobacillus plantarum BC114, Lactobacillus brevis BC237 and Saccharomyces cerevisiae JM037 showed higher GABA-producing capability, and the cultured broth supernatants contained 1 720, 1 080 and 670 mg/L GABA, respectively.

Key words: γ-aminobutyric acid, Sichuan pickles, microorganism, phylogeny, performance assessment

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