乳酸菌的分离及其产GABA发酵条件的优化

论文编号:SW137  论文字数:14436,页数:36

摘要：本文从市售酸奶中分离到一株产GABA的乳酸菌，经形态学和生理生化鉴定，初步确认为德氏乳杆菌。探索比色法测定GABA浓度时，发现2%的苯酚浓度、2.08%的次氯酸钠浓度对实验测定有利。虽然此法适用于大量样品的检测，但容易受到溶液中游离氨的影响，对复杂成分检测GABA不准确。探索纸层析-分光光度法测定GABA浓度时，发现展开剂（正丁醇：冰醋酸：水）体积比为4:1:3、显色温度和时间分别为80℃，30min，在510nm处测定洗脱液波长时，对实验测定有利。经过pH、温度、接种量这3个单因素试验及正交优化后，发现在pH6.5,温度30℃，接种量7%时GABA产量为0.177 g/L，可以作为糙米生物转化产GABA的初步探索。
关键词：γ-氨基丁酸；德氏乳杆菌；糙米；GABA检测

Lactic acid bacteria’s Isolation and its Optimization of GABA Fermentation Condition

Abstract：In this paper,we separated a lactic acid strain from commercial yogurt which can producing GABA.we initially identified it as L.delbrueckii through Ecology identification、Physiological and Biochemical identification。Exploring determination of GABA levels，we found that 2% concentration of phenol, 2.08% sodium hypochlorite concentration have benefit to Colorimetry。Although this method is suitable for large sample testing，it is susceptible to the impact of free ammonia in solution。Exploring determination of GABA levels，we found that the developing solvent’s(butanol: acetic acid: water) volume ratio of 4:1:3, the color temperature and time were 80℃, 30min, determining at 510nm have benefit to Chromatography—Elution。After three single-factor test s--pH, temperature 、inoculation and Orthogonal optimization，we found at pH6.5,、temperature 30 ℃、inoculum 7% ,the GABA production was 0.177 g / L。The experiment can be used as initial exploration of brown rice biotransformation of GABA.

Keywords：γ-aminobutyric acid; L.delbrueckii; Brown rice;GABA examination

目  录
中文摘要 I
英文摘要 II
目  录 III
1 绪论 1
1.1  乳酸菌简介 1
1.2  γ-氨基丁酸的研究状况 2
1.3  γ-氨基丁酸的检测技术 6
1.4  选题意义 6
2  实验部分 8
2.1  实验材料 8
2.2  实验方法 10
3  结果与分析 17
3.1  GABA检测 17
3.2  乳酸菌分离与鉴定 21
3.3  乳酸菌发酵产GABA 23
4 讨论与总结 28
5 展望 29
致谢 30
参考文献 31

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