Isolation of γ-aminobutyric acid-producing bacteria and optimization of fermentative medium

被引：86

作者：

Lu, Xiaoxue ^{[1
]}

Chen, Zhigang ^{[1
]}

Gu, Zhenxin ^{[1
]}

Han, Yongbin ^{[1
]}

机构：

[1] Nanjing Agr Univ, Coll Food Sci Technol, Nanjing 210095, Peoples R China

来源：

BIOCHEMICAL ENGINEERING JOURNAL | 2008年 / 41卷 / 01期

关键词：

amino acid; lactic acid bacteria; fermentation; D-optimal mixture design optimization; biotransformation; food engineering;

D O I：

10.1016/j.bej.2008.03.005

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Ten gamma-aminobutyric acid (GABA)-producing lactic acid bacteria (LAB) strains were isolated from kimchi and yoghurt. The strain B, isolated from kimchi showed the highest GABA-producing ability (3-68g/L) in MRS broth with 1% monosodium glutannate (MSG). Strain B was identified as Lactococcus lactis subsp. lactis. The GABA-producing ability of L. lactisBwas investigated using brown ricejuice, germinated soybean juice and enzymolyzed skim milkas medium cornpositions.The D-optimal mixture design was applied to optimize theratioofthe threekinds ofcomponents in themedia.The resultsshowed thatwhen the mixing ratio of brown rice juice, germinated soybean juice and enzymolyzed skim milk was 33:58:9 (v:v:v), the maximum GABA yield of L. lactis B was 6.41 g/L. (c) 2008 Elsevier B.V. All rights reserved.

引用

页码：48 / 52

页数：5

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