Solid-state fermentation preparation method for gamma-aminobutyric acid

A technology of solid-state fermentation and aminobutyric acid, applied in the field of carboxylic acid, to achieve the effect of high yield and purity and low production cost

Inactive Publication Date: 2008-08-13
GUIZHOU UNIV
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[0017] EXAMPLES First of all, the fermented bean curd produced locally in Guizhou was used as the screening raw material to screen out the Monascus strain used to produce GABA—Monascus MP1104 strain; %, Glucose 3%, NaNO 3 0.2%, KH 2 PO 4 0.15%, MgSO 4 ·H 2 O 0.1%, cultured on a slant medium with natural pH for 7 days to activate the strains; then transfer the strains to rice flour 6%, soybean flour 1.5%, NaNO 3 0.5%, KH 2 PO 4 0.15%, MgSO 4 ·H 2 O 0.1%, in the culture medium with natural pH, the activated strain was cultured on a shaker for 2 days at a temperature of 30° C. and a rotation speed of 150 r / min, and liquid seed culture was carried out. Optimal production of GABA solid-state fermentation conditions and medium, determine the best parameters, the preferred solid-state fermentation medium is: add 0.65% soybean powder, 0.016% calcium chloride, 0.4% sodium glutamate, water activity 1, pH natural; The preferred culture conditions are: bottling volume 72g, tem...

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Abstract

The invention discloses a method for solid fermentation preparing Gamma-aminobutyric acid comprising the following steps firstly filtering red aspergillus from beancurd preserved, putting the red aspergillus MP1104 on oblique plane culture medium and culturing for 7 days to activate the fungus, then transferring the fermentation fungus into culture medium at 30 DEG C, at rotating speed of 150r/min and culturing the activating fungus rocketing bed for 2 says to prepare fermentation seed, optimizing solid fermentation condition and culture medium, at last culturing and preparing GABA on the condition of optimizing culture medium and culture condition. The fermentation raw material is rice and the fungus is red aspergillus. The product of the invention is safe in edibility and also can be used as health care food. The GABA field and purity in the method are high. In optimum fermentation condition and culture medium, the GABA field can be improved from 0.21mg/g to 0.35mg/g and the final purity can be up to 45, and can be prepared continuously in industrialization in low cost.

Description

technical field [0001] The present invention relates to a carboxylic acid containing 4 carbon atoms, and also relates to an amino compound connected with a carbon frame, in particular to γ-aminobutyric acid. technical background [0002] γ-Aminobutyric acid (GABA for short) is a natural non-protein amino acid and an important inhibitory neurotransmitter existing in the central nervous system of mammals. Hormone secretion, control of asthma, activation of liver and kidney functions and other physiological activities; GABA as a new type of functional factor has broad development and application prospects in the field of functional foods. [0003] At present, γ-aminobutyric acid is mainly produced by fermentation, but also by synthesis. Some technical solutions have already applied for patents, such as Chinese patent application No. 200410064813.3 "Enzymatic conversion preparation method of γ-aminobutyric acid", No. 200410061451.2 "Production process of -A method for aminobut...

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Application Information

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IPC IPC(8): C12P13/00C12R1/66
Inventor 吴天祥张徐兰赵亮
Owner GUIZHOU UNIV
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