Abstract: Effects of fermentation time,temperature,initial p H,buffer system,pyridoxal phosphate and VB6onγ-aminobutyric acid accumulation in fermented defatted wheat germ using Lactobacillus plantarum DY-1 were investigated. Gama-aminobutyric acid content in fermented wheat germ was determined by paper chromatography. On the basis of single factor,the fermentation conditions of γ-aminobutyric acid accumulation were optimized by orthogonal experiment. The results showed that fermentation time had a significant influence on the γ-aminobutyric acid accumulation. The optimal conditions for γ-aminobutyric acid accumulation were identified as fermentation time of 24 h,initial p H of 5. 0 and VB6 concentration of 0. 2 mmol / L. The concentration of γ-aminobutyric acid under optimal conditions was determined as 0. 954 mg / m L using paper chromatography. The accrue concentration of γ-aminobutyric acid was determined as 0. 402 mg / m L using amino acids analysis. By lactic acid fermentation,γ-aminobutyric acid in wheat germ increased by 3. 4 times.
伍娟,董英,徐福兵,等. 乳酸菌发酵促进小麦胚芽累积γ-氨基丁酸条件的研究[J]. 食品与发酵工业, 2014, 40(12): 77-82.
WU Juan,DONG Ying,XU Fu-bing,et al. Study on the fermentation condition for improving accumulation of γ-aminobutyric acid in fermented wheat germ by lactic acid bacteria[J]. Food and Fermentation Industries, 2014, 40(12): 77-82.