Ascertainment of Factors Affecting Glutamate Decarboxylase Production by Streptococcus Salivarius ssp. thermophilus Y-2

Abstract

Abstract: The factors affecting the glutamate decarboxylase(GAD) production by Streptococcus salivarius ssp. thermophilus Y-2 were ascertained from compostion of MRS medium which was relatively by propitious to the GAD production and the growth of cells. The results indicated that the medium that made up of 15 g/L of peptone,12.5 g/L of beef extract,12.5 g/L of sucrose,2.0 g/L of ammonium dibasic citrate,5.0 g/L of sodium acetate,2.0 g/L of K2HPO4,2.0 g/L of CaCl2,1.0 ml/L of Tween 80,and initial pH 7.0 is more efficient for the GAD-production than MRS broth,and the total GAD activity is increase by 1.3 folds. The optimal inoculation percentage,temperature and time for the fermentation are 2%(V/V),37 ℃ and 12 h,respectively. Among the internal and external factors mentioned above,the initial pH 7.0 and K2HPO4 concentration are found to be the significant factors affecting the GAD-production of strain Y-2.

Key words: Streptococcus salivarius ssp. thermophilus, glutamate decarboxylase, Plackett-Burman design, optimization

YANG Sheng-Yuan, LU Zhao-Xin, YU Bo, LIN Qian, JIAO Yang, BIE Xiao-Mei, 吕Feng-Xia . Ascertainment of Factors Affecting Glutamate Decarboxylase Production by Streptococcus Salivarius ssp. thermophilus Y-2[J]. FOOD SCIENCE, 2008, 29(12): 457-464.

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Ascertainment of Factors Affecting Glutamate Decarboxylase Production by Streptococcus Salivarius ssp. thermophilus Y-2

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