食品与发酵工业 >

2022 , Vol. 48 >Issue 15: 118 - 123

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.030061

研究报告

短乳杆菌GLB-127发酵制备γ-氨基丁酸

  • 张言慧 ,
  • 渊辛华 ,
  • 高先岭 ,
  • 袁建国 ,
  • 吉武科 ,
  • 王丹华 ,
  • 邵宝凯
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  • 1(山东国力生物技术研究院,山东 济南,250101)
    2(山东国力生物科技有限公司,山东 济南,250014)
第一作者:硕士,高级工程师(袁建国研究员为通信作者,E-mail:yuanjg_2004@163.com)

收稿日期: 2021-11-12

  修回日期: 2021-12-06

  网络出版日期: 2022-09-02

基金资助

山东省重大科技创新工程项目(2019 JZZY010520);山东省重点研发计划项目(2018YYSP028)

收起

Preparation of γ-aminobutyric acid by Lactobacillus brevis GLB-127 fermentation

  • ZHANG Yanhui ,
  • YUAN Xinhua ,
  • GAO Xianling ,
  • YUAN Jianguo ,
  • JI Wuke ,
  • WANG Danhua ,
  • SHAO Baokai
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  • 1(Shandong Guoli Biotechnology Research Institute, Jinan 250101, China)
    2(Shandong Guoli Biotechnology Co.Ltd., Jinan 250014, China)

Received date: 2021-11-12

  Revised date: 2021-12-06

  Online published: 2022-09-02

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摘要

短乳杆菌(Lactobacillus brevis)为国家卫健委批准用于制备γ-氨基丁酸(γ-aminobutyric acid, GABA)的微生物菌种。利用短乳杆菌发酵表达谷氨酸脱羧酶(glutamic acid decarboxylase, GAD),将GAD全细胞用于催化L-谷氨酸生产GABA的研究具有重要意义。采用扫描电子显微镜与分子生物学手段鉴定了1株短乳杆菌GLB-127,构建了该乳酸菌的系统发育树。通过优化发酵及转化条件,包括培养转速、培养温度及全细胞催化酶加量等条件,初步确定了短乳杆菌制备GABA的工艺;然后又对发酵培养基进行了优化,使得GAD活力及GABA产量有了明显提升。经10 L发酵罐放大培养,GABA质量浓度达到了345.1 g/L,转化率为98.5%,GAD活力达315.9 U/g。该研究为新食品原料GABA的工业化生产奠定了基础。

关键词： 短乳杆菌; L-谷氨酸; 谷氨酸脱羧酶; γ-氨基丁酸(GABA); 全细胞

本文引用格式

张言慧 , 渊辛华 , 高先岭 , 袁建国 , 吉武科 , 王丹华 , 邵宝凯 . 短乳杆菌GLB-127发酵制备γ-氨基丁酸[J]. 食品与发酵工业, 2022 , 48(15) : 118 -123 . DOI: 10.13995/j.cnki.11-1802/ts.030061

Abstract

Lactobacillus brevis was approved by the National Health Commission as a microbial strain for preparing γ-aminobutyric acid(GABA). An approach to produce GABA from L-glutamic acid using glutamic acid decarboxylase was developed. A strain of Lactobacillus brevis GLB-127 was identified by scanning electron microscopy and molecular biology, and a phylogenetic tree of this lactic acid bacteria was constructed. The preliminary technical route forms after optimization of the fermentation conditions and transformation conditions, including the culture rotate speed, culture temperature and the amount of whole cell catalytic enzyme. Then the fermentation medium was optimized made the glutamic acid decarboxylase activity and GABA output increases significantly. After magnifying culture in 10 L fermenter, the concentration of GABA reached 345.1 g/L, the conversion rate was 98.5%, and the enzyme activity of glutamic acid decarboxylase was 315.9 U/g. This research laid the foundation for the industrial production of GABA as a new food material.

Key words： Lactobacillus brevis; L-glutamic acid; glutamic acid decarboxylase; γ-aminobutyric acid(GABA); whole cell

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