食品科学 ›› 0, Vol. ›› Issue (): 0-0.

• 生物工程 •    下一篇

布氏乳杆菌产γ-氨基丁酸培养条件的优化

司阔林1,郭春锋2   

  1. 1. 西北农林科技大学食品科学与工程学院
    2. 陕西省咸阳市西北农林科技大学北校区食品科学与工程学院
  • 收稿日期:2018-12-19 修回日期:2019-11-28 出版日期:2020-01-25 发布日期:2020-01-19
  • 通讯作者: 郭春锋 E-mail:gcf@nwafu.edu.cn
  • 基金资助:
    国家自然科学基金青年项目

Optimization of culture conditions for γ-aminobutyric acid produced by Lactobacillus buchneri

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  • Received:2018-12-19 Revised:2019-11-28 Online:2020-01-25 Published:2020-01-19
  • Supported by:
    National Natural Science Foundation of China

摘要: 摘要:从中国发酵蔬菜中筛选得到的两株高产γ—氨基丁酸(γ-aminobutyric acid,GABA)的布氏乳杆菌S37和布氏乳杆菌J68,为了进一步提高其产γ—氨基丁酸的能力,对菌株的发酵条件进行优化并对添加于培养基中显著影响γ—氨基丁酸产量的营养成分进行响应面优化。结果表明:这两株布氏乳杆菌产γ—氨基丁酸最优的发酵条件为:发酵时间72 h、发酵温度35℃、底物浓度L-谷氨酸钠(L-MSG)添加量400 mmol/L、初始pH 5.0。在此条件下,两株布氏乳杆菌γ—氨基丁酸的产量分别为233.9 mmol/L 和159.3 mmol/L。在最优发酵条件的基础上,通过单因素筛选和响应面优化,叶酸、L-半胱氨酸和氯化锰在最优的水平下,两株布氏乳杆菌γ—氨基丁酸的产量最终分别可达到312.6 mmol/L 和251.2 mmol/L,转化率分别为78.2%和62.8%。通过显著性分析选择了GABA产量更高的布氏乳杆菌S37用于后续的研究。

关键词: 关键词: γ—氨基丁酸, 布氏乳杆菌, 优化, 响应面法, 发酵蔬菜

Abstract: Abstract: Two strains of high-yield γ-aminobutyric acid, Lactobacillus buchneri S37 and Lactobacillus buchneri J68, were screened from Chinese fermented vegetables, in order to further improve their ability to produce γ-aminobutyric acid, the fermentation conditions of the strains were optimized and optimize the nutritional ingredients added to the medium that significantly affect the yield of gamma-aminobutyric acid using response surface methodology. The results showed that the optimal fermentation conditions for the production of γ-aminobutyric acid by two Lactobacillus buchneri strains were: fermentation time 72 h, fermentation temperature 35℃, substrate concentration L-sodium glutamate (L-MSG) 400 mM, initial pH 5.0. under this condition, the yields of γ-aminobutyric acid of two Lactobacillus buchneri strains were 233.9 mM and 159.3 mM, respectively. Then, based on the optimal fermentation conditions, through single factor screening and response surface optimization, folic acid, L-cysteine and manganese chloride at the optimal level, the yields of γ-aminobutyric acid of two Lactobacillus buchneri strains finally can reach 312.6 mM and 251.2 mM, respectively, and the conversion rates were 78.2% and 62.8%, respectively. Lactobacillus buchneri S37 with higher GABA yield was selected for subsequent studies by significance analysis.

Key words: Key words: γ-aminobutyric acid, Lactobacillus buchneri, optimization, response surface methodology, fermented vegetables

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