李倩,周伟,夏杏洲,廖良坤,彭芍丹,李积华

• 1:广东海洋大学食品科技学院
• 2:中国热带农业科学院农产品加工研究所农业部热带作物产品加工重点实验室
• 3:海南省果蔬贮藏与加工重点实验室
• 4:南昌大学食品学院食品科学与技术国家重点实验室

摘要(Abstract)：

【目的】利用乳酸菌为发酵菌株,对辣木叶中的γ-氨基丁酸(γ-aminobutyric acid,GABA)进行发酵富集。【方法】对2株报道产GABA的商业菌株及两株实验室筛选产GABA的菌株进行筛选,得到最适发酵菌株。对辣木粉添加量、谷氨酸钠(MSG)添加量、初始pH、发酵温度、发酵时间进行单因素实验,并选择MSG添加量、初始pH、发酵温度,发酵时间进行正交实验,得出最佳发酵条件。【结果】4种乳酸菌产GABA能力大小依次为植物乳杆菌LK-1>植物乳杆菌S35>耐久肠球菌>干酪乳杆菌LK-1,利用植物乳杆菌LK-1发酵辣木叶,GABA的含量可高达152 mg/L。经单因素及正交实验,确定GABA的最佳发酵条件为辣木叶粉添加量为质量分数4%,MSG添加量为4g/L,初始pH6.5,发酵温度为35℃,发酵时间72h。在此条件下发酵辣木液GABA质量浓度可高达209mg/L,比未发酵的辣木液提高1.45倍。【结论】利用植物乳杆菌LK-1发酵辣木叶能大大提高GABA的含量。

关键词(KeyWords)： 辣木叶;乳酸菌;发酵;γ-氨基丁酸(GABA)

Abstract:

Keywords:

基金项目(Foundation): 海南省自然科学基金(318QN261);海南省自然科学基金(317246);; 中国热带农业科学院基本科研业务费专项资金(1630122017016)

作者(Author): 李倩,周伟,夏杏洲,廖良坤,彭芍丹,李积华

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