Optimization of γ-aminobutyric acid produced by co-culturing Enterococcus faecium and Lactobacillus plantarum and the activities of key enzyme
ZHANG Shuming1, ZENG Lin2, SUN Xiangyang1, WANG Jie1, SUN Qing1, ZHANG Qing1*, TAN Xiao3
1(Provincial Key Laboratory of Food Biotechnology of Sichuan,College of Food and Bioengineering, Xihua University,Chengdu 610039,China) 2(Sichuan National Inspection and Testing Co.Ltd.,Luzhou 646000,China) 3(Chengdu Institute of Biology,Chinese Academy of Science,Chengdu 610041,China)
Abstract: In order to further improve production of γ-aminobutyric acid (GABA),the GABA-producing strains of Enterococcus faecium AB157 and Lactobacillus plantarum BC112 selected from Paocai (Chinese pickle) were analyzed.And the GABA expression of co-culture fermentation broth was evaluated by high performance liquid chromatography (HPLC).Response surface methodology was used to optimize the co-culture conditions.The activity of key glutamate decarboxylase in the co-culture system was also analyzed.The results showed that the optimal co-culture fermentation conditions were 12.7 g/L of L-glutamate sodium,5∶3 inoculation volume ratio of E.faecium AB157 to L.plantarum BC112 and 85 h.Also,a yield of 6.35 g/L GABA which was 3.9 times (1.60 g/L) higher than that of single fermentation with E.faecium AB157 was achieved in the co-culture.Meanwhile,in the co-culture system,the activity of glutamate decarboxylase was significantly higher than the enzyme activity of E.faecium AB157 single strain.
张恕铭,曾林,孙向阳,等. 屎肠球菌与植物乳杆菌共培养产γ-氨基丁酸条件优化及关键酶活性研究[J]. 食品与发酵工业, 2021, 47(9): 154-159.
ZHANG Shuming,ZENG Lin,SUN Xiangyang,et al. Optimization of γ-aminobutyric acid produced by co-culturing Enterococcus faecium and Lactobacillus plantarum and the activities of key enzyme[J]. Food and Fermentation Industries, 2021, 47(9): 154-159.
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2021, Vol. 47 
