复合菌种发酵法提高发芽糙米中γ-氨基丁酸.docVIP

复合菌种发酵法提高发芽糙米中γ-氨基丁酸 范媛媛基金项目：湖南省科技厅2014年度科技重大专项(项目编号：2014FJ1008)收稿日期：2018- 基金项目：湖南省科技厅2014年度科技重大专项(项目编号：2014FJ1008) 收稿日期：2018-05-25 作者简介：范媛媛，女，1992年出生，硕士，食品科学 通信作者：赵思明，女，1963年出生，教授，农产品加工及储藏工程 （华中农业大学食品科学技术学院1，武汉 430070） （美国伊利诺伊大学香槟分校食品科学与人类营养学系2，伊利诺伊州，厄巴纳市 61801） 摘 要：发芽糙米经乳酸菌和酵母菌协同发酵制备γ-氨基丁酸（Gamma Aminobutyric Acid，GABA），研究发酵条件对GABA累计的影响，确定最佳的发酵方案。结果表明，发芽糙米经过微生物发酵后，GABA含量显著增加，乳酸菌发酵制备GABA效果优于卡斯特酒香酵母。乳酸菌和酵母菌存在共生效应，其复合菌种协同发酵产GABA的能力优于单菌种发酵。当短乳杆菌和卡斯特酒香酵母复合菌种的体积比为2:1，接种量为4 %，于30 ℃温度下培养90 h，发酵液经纯化浓缩，所得GABA的含量最高达33.25 g/L，比单用短乳杆菌和卡斯特酒香酵母发酵分别提高19.6 %和50.8 %。 关键词：发芽糙米 发酵 γ-氨基丁酸 乳酸菌 酵母菌 中图分类号：TS213.3 文献标识码：A 文章编号：1003-0174（ ） Increasing γ-Aminobutyric Acid in Germinated Brown Rice by Synergistic Fermentation Fan Yuanyuan1 Ding Junzhou1,2 Xiong Shanbai1 Xu Chuowei1 Zhao Siming1* (College of Food Science Technology of Huazhong Agricultural University 1, Wuhan 430070, China) (Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign2, Urbana, Illinois, 61801, USA) Abstract: Gamma Aminobutyric Acid (GABA) in germinated brown rice was enriched by fermentation of lactic acid bacteria and yeast. The effects of fermentation conditions on GABA accumulation were investigated and optimized. The results showed that the concentration of GABA in germinated brown rice increased significantly after fermentation. The yield of GABA produced by lactic acid bacteria fermentation was higher than that of S. marcescens. Symbiosis effect was observed between lactic acid bacteria and yeast activity. The synergistic fermentation enhanced the GABA producing ability compared with single-specie fermentation. The optimal condition for synergistic fermentation process was as follows: volume ratio of Lactobacillus brevis and Citrobacter was 2:1, inoculum size was 4%, and culture temperature was 30℃ for 90 h. Under this condition the concentration of GABA reached 33.25 g/L, which was 19.6% and 50.8% higher than that of single-specie fermentation u