Isolation and Screening of a Gamma-Aminobutyric Acid-producing Lactic Acid Bacterial (LCB) Strain from Fresh Milk

doi:10.7506/spkx1002-6630-201015043

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (15): 198-202.doi: 10.7506/spkx1002-6630-201015043

• Bioengineering • Previous Articles Next Articles

Isolation and Screening of a Gamma-Aminobutyric Acid-producing Lactic Acid Bacterial (LCB) Strain from Fresh Milk

LI Yuan-hong1，LU Feng-xia1，ZOU Xiao-kui1，LI Ying1,2，LU Zhao-xin1,*

1. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China；
2. Yixing Food and Drug Administration, Yixing 214206, China

Received:2009-10-28 Revised:2010-06-03 Online:2010-08-15 Published:2010-12-29
Contact: LU Zhao-xin1,* E-mail:fmb@njau.edu.cn

Abstract

Abstract:

A lactic acid bacterial strain with high γ-aminobutyric acid (γ-GABA)-producing ability, named fmbl12-4, was isolated from fresh milk. Based on the studies of morphological, physiological and biochemical characteristics and 16S rDNA sequence and phylogenic analyses, fmbl12-4 was identified as Lactococcus lactis subsp. lactis. After 24 h shake (100 r/min) incubation of the wet mycelia of fmbl12-4 in a 20-fold volume of 100 mmol/L L-monosodium glutamate solution at 30 ℃, aγ- GABA content of 82.36 mmol/L was obtained. Incubation in a MRS medium containing 25 g/L L-MSG for 6 days gave 4.68 g/L γ -GABA content.

Key words: γ-aminobutyric acid, lactic acid bacteria, isolation and screening, identification

CLC Number:

Q939

LI Yuan-hong1，LU Feng-xia1，ZOU Xiao-kui1，LI Ying1,2，LU Zhao-xin1,*. Isolation and Screening of a Gamma-Aminobutyric Acid-producing Lactic Acid Bacterial (LCB) Strain from Fresh Milk[J]. FOOD SCIENCE, 2010, 31(15): 198-202.

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Isolation and Screening of a Gamma-Aminobutyric Acid-producing Lactic Acid Bacterial (LCB) Strain from Fresh Milk

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