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范媛媛,丁俊胄,熊善柏,许绰微,赵思明.复合菌种发酵法提高发芽糙米γ-氨基丁酸[J].中国粮油学报,2019,34(3):1-6

复合菌种发酵法提高发芽糙米γ-氨基丁酸

Production of γ-Aminobutyric Acid by Synergistic Fermentation of Germinated Brown Rice with

投稿时间：2018-05-25 修订日期：2018-11-26

DOI：

英文关键词:Germinated brown rice Fermentation γ-aminobutyric acid (GABA) Lactobacillus Yeast

基金项目:湖南省科技厅2014年度科技重大专项(项目编号：2014FJ1008)

作者	单位	邮编
范媛媛	华中农业大学	430000
丁俊胄	美国伊利诺伊大学香槟分校食品科学与人类营养学系
熊善柏	华中农业大学
许绰微	华中农业大学
赵思明^*	华中农业大学	430000

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中文摘要:

以糙米为原料制备发芽糙米,经乳酸菌和酵母菌协同发酵制备γ-氨基丁酸(Gamma Aminobutyric Acid,GABA),研究发酵条件对GABA累计的影响,确定最佳的发酵方案。结果表明,发芽糙米经过微生物发酵后,GABA含量显著增加,乳酸菌发酵制备GABA效果优于卡斯特酒香酵母。乳酸菌和酵母菌存在共生效应,其复合菌种协同发酵产GABA的能力优于单菌种发酵。当短乳杆菌和卡斯特酒香酵母复合菌种的体积比为2:1,接种量为4 %,于30 ℃温度下培养90 h,发酵液经纯化浓缩,所得GABA的含量最高达33.25 g/L,比单用短乳杆菌和卡斯特酒香酵母发酵分别提高19.6 %和50.8 %。

英文摘要:

Germinated brown rices were prepared from brown rices, Gamma Aminobutyric Acid (GABA) was enriched by fermentation of lactic acid bacteria and yeast. The effects of fermentation conditions on GABA accumulation were studied and optimized. The results showed that the concentration of GABA in germinated brown rice increased significantly after microbial fermentation. The yield of GABA by lactic acid bacteria fermentation was more than that of S. marcescens. Symbiosis effect was observed between lactic acid bacteria and yeast activity. The synergistic fermentation enhanced the GABA producing ability compared with single-species fermentation. The optimal condition for synergistic fermentation was as follows: volume ratio of Lactobacillus brevis and Citrobacter was 2: 1, inoculum size was 4%, and culture temperature was 30℃ for 90 h. Under this condition the concentration of GABA reached 33.25 g/L, which was 19.6% and 50.8% higher than that of single-species fermentation using Lactobacillus brevis and Castellis yeast respectively.

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