发酵鱼酱酸产GABA乳酸菌的分离筛选及发酵特性

doi:10.7506/spkx1002-6630-20200914-182

食品科学 ›› 2021, Vol. 42 ›› Issue (18): 73-79.doi: 10.7506/spkx1002-6630-20200914-182

发酵鱼酱酸产GABA乳酸菌的分离筛选及发酵特性

刘璐，吴江丽，杨金桃，唐忠月，曾雪峰

（贵州大学酿酒与食品工程学院，贵州贵阳 550025）

发布日期:2021-09-29
基金资助:
国家自然科学基金地区科学基金项目（31760455）；贵州省科技计划项目（黔科合支撑[2019]2328）

Isolation and Fermentation Characteristics of γ-Aminobutyric Acid-producing Lactic Acid Bacteria from Yujiangsuan, a Traditional Miao Ethnic Fermented Condiment

LIU Lu, WU Jiangli, YANG Jintao, TANG Zhongyue, ZENG Xuefeng

(School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China)

Published:2021-09-29

摘要/Abstract

摘要： 从传统发酵鱼酱酸中筛选出产γ-氨基丁酸（γ-aminobutyric acid，GABA）的乳酸菌并分析其菌株发酵特性。通过薄层色谱法定性、Berthelot比色法定量获得产GABA菌株，并进行耐酸、耐胆盐、氨基酸脱羧酶活性、抑菌性、生长曲线及pH值、产酸速率等菌株发酵特性分析。结果表明：从分离自鱼酱酸不同发酵阶段的387 株乳酸菌中，获得15 株典型产GABA菌株，包括2 株食窦魏斯氏菌（Weissella cibaria）、1 株熊蜂魏斯氏菌（Weissella bombi）、11 株植物乳杆菌（Lactobacillus plantarum）和1 株戊糖乳杆菌（Lactobacillus pentosus）。15 株乳酸菌产GABA能力及发酵特性在主成分分析图上差异显著，其中食窦魏斯氏菌Y113产GABA量为0.239 mg/mL，高于其他菌株；植物乳杆菌Y279和Y64展现出较好的耐酸性、耐胆盐性、抑菌性、无氨基酸脱羧酶活性、生长速率及产酸速率快的特点。鉴于其优良的发酵特性、益生特性及产GABA能力，菌株Y279可作为鱼酱酸工业化、标准化生产的潜在优良菌株。

关键词: 鱼酱酸；γ-氨基丁酸；乳酸菌；分离鉴定

Abstract: The purpose of this study is to isolate lactic acid bacteria (LAB) capable of producing γ-aminobutyric acid (GABA) from Yujiangsuan, a unique traditional fermented condiment in Qiandongnan, Guizhou Province, China, and analyze the fermentation characteristics of the strains. The GABA-producing strains were identified by thin-layer chromatography (TLC) and the Berthelot colorimetric method, and their fermentation characteristics such as acid tolerance, bile salt tolerance, amino acid decarboxylase activity, antibacterial activity, growth curve, pH, and acid production rate were evaluated. The results showed that a total of 387 strains were isolated from different stages of fermentation. Fifteen typical GABA-producing strains were selected from the 387 strains, including two strains of Weissella cibaria, one strain of Weissella bombi, 11 strains of Lactobacillus plantarum and one strain of L. spentosus. Among them, strain Y113 produced the highest amount of GABA (0.239 mg/mL). The GABA production ability and fermentation characteristics among the 15 strains were clearly separately by principal component analysis (PCA). Strains Y279 and Y64 were highly tolerant to acid and bile salt, exhibited good antibacterial activity, and had high growth rate and acid production rate but no amino acid decarboxylase activity. Due to its excellent fermentation characteristics, probiotic characteristics and GABA-producing capacity, strain Y279 shows great potential to be used as an excellent strain for industrial and standardized production of Yujiangsuan.

Key words: Yujiangsuan; γ-aminobutyric acid; lactic acid bacteria; separation and identification

中图分类号:

TS201.3

刘璐，吴江丽，杨金桃，唐忠月，曾雪峰. 发酵鱼酱酸产GABA乳酸菌的分离筛选及发酵特性[J]. 食品科学, 2021, 42(18): 73-79.

LIU Lu, WU Jiangli, YANG Jintao, TANG Zhongyue, ZENG Xuefeng. Isolation and Fermentation Characteristics of γ-Aminobutyric Acid-producing Lactic Acid Bacteria from Yujiangsuan, a Traditional Miao Ethnic Fermented Condiment[J]. FOOD SCIENCE, 2021, 42(18): 73-79.

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发酵鱼酱酸产GABA乳酸菌的分离筛选及发酵特性

Isolation and Fermentation Characteristics of γ-Aminobutyric Acid-producing Lactic Acid Bacteria from Yujiangsuan, a Traditional Miao Ethnic Fermented Condiment

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