FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (23): 228-232.doi: 10.7506/spkx1002-6630-201323047

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Screening and Mutation Breeding of Lactic Acid Bacteria with Enhanced Ability for γ-Aminobutyric Acid Production

LIANG Jin-zhong,LI Wen,WANG Feng-qing   

  1. Key Laboratory of Food Science and Engineering, School of Food Engineering, Harbin University of Commerce, Harbin 150076, China
  • Received:2013-06-25 Revised:2013-10-31 Online:2013-12-15 Published:2014-01-03
  • Contact: LIANG Jin-zhong


Lactic acid bacteria were isolated from pickled Chinese cabbage using BCP medium. After two rounds of
screening, strain Lp-Lw-131 having a higher ability to produce γ-amino butyric acid (GABA) was obtained. The strain was
identified as Lactobacillus plantarum by morphological observation and physiological and biochemical tests. The yield
of GABA generated from the decarboxylation of L-monosodium glutamate catalyzed by glutamate decarboxylase (GAD)
from Lp-Lw-131 was determined by colorimetrically to be 0.917 g/L. This strain was irradiated with ultraviolet light and
then mutagenized with diethyl sulfate (DES) to improve its ability for GABA production. Based on its lethality, the optimal
conditions for mutagenesis in strain Lp-Lw-131 were UV irradiation for 90 s at a distance of 30 cm from the light source
followed by treatment with a 25% ethanol solution of DES for 20 min. A mutant strain named Lp-Lw-131-34 was obtained,
which maintained its genetic stability after 10 successive passages, providing an average yield of GABA of 1.815 g/L,
showing an 1.979-fold increase over the initial strain Lp-Lw-131.

Key words: lactic acid bacteria;&gamma, -amino butyric acid (GABA);fermentation;mutagenesis

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