富含γ氨基丁酸梨酒的酿造生物工程专业论文.docxVIP

河北科技大学硕士学位论文关键词丫．氨基丁酸；酿酒酵母；诱变育种；梨；梨酒；谷氨酸脱羧酶 河北科技大学硕士学位论文 关键词丫．氨基丁酸；酿酒酵母；诱变育种；梨；梨酒；谷氨酸脱羧酶 II 万方数据 ===============；======================：===== ===============；======================：=====Abstract Abstract ^r-aminobutyfic acid is a widely exists in the non．protein amino acids in prokaryotes and eukaryotes，has many physiological functions，such as lowering blood pressure， improving sleep，treating depression，preventing diabetes，activating liver and kidney function，etc．GABA as a biologically active molecule，has been widely used in food， medicine，feed and other industries．GABA is mainly through the glutamic acid decarboxylase(GAD)catalytic transformation of glutamic acid decarboxylase．Lactic acid bacteria，yeast，mold and other microbes were found in this enzyme，as a result，extracting glutamic acid decarboxylase or GABA production by microbial fermentation．Pome meat has thin crisp，high sugar,sweet and refreshing，rich nutrition，is a good raw material for brewing wine．The purpose of this subject is brewing pear wine and rich in GABA，in order to strengthen the health care function of pear wine． Experiment separated from the surface of the fruit and selected a wild Veast KS45， after ARTP mutagenesis obtained high-yield strains of GABA，KS45．60 and KS45．1 80． KS45-180 has the highest yield and 36．08％over KS45．ARTP optimal mutagenesis condition：power is 1 20 w，gas flow is 1 0 L／min，the distance between the plasma source and the sample emission is 2 1T11TI，sample size is 1 0 gL，helium as the working gas，the plasma temperature at 25。C～3 5。C(room temperature)，processing time is 1 80 S．After six consecutive passages，the GABA production in a stable state，it is applied to high GABA fermentation of pear wine． Production characteristic of 7一Aminobutyric Acid(GABA)during fermentation of Ya pear wine was studied in this work．The results showed that biosynthesis of GABA was initiated immediately when main alcoholic fermentation of pear wine Was finished and mass GABA was produced．After main