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Fermentation method for efficiently producing gamma- aminobutyric acid

A technology of aminobutyric acid and fermentation method, applied in the field of fermentation, can solve the problems of long fermentation period and low yield, and achieve the effects of short fermentation period, high yield and easy separation and purification

Inactive Publication Date: 2010-08-25
NANCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although there have been reports on the production of gamma-aminobutyric acid by biotransformation of lactic acid bacteria, there are generally disadvantages of low yield and long fermentation period

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0009] After activating Lactobacillus brevis, inoculate the fermentation medium with an inoculum size of 10% (v / v), culture at 32°C for 36 hours; and add 1.5 mol and 0.7 mol of L-sodium glutamate at 12 hours and 24 hours, respectively; During the whole fermentation process, 10N sulfuric acid was used to control pH 5.0. It was determined that the concentration of γ-aminobutyric acid in the fermentation broth reached about 0.92M.

Embodiment 2

[0011] After activating Lactobacillus brevis, inoculate it into the fermentation medium with an inoculum of 10% v / v, and cultivate it at 32°C for 48 hours; and add 1.5mol and 0.7mol of L-sodium glutamate at 12h and 24h respectively; the whole fermentation The process was controlled to pH 5.0 with 10N sulfuric acid. It was determined that the concentration of γ-aminobutyric acid in the fermentation broth was about 0.98M.

Embodiment 3

[0013] After activating Lactobacillus brevis, inoculate it into the fermentation medium with an inoculum of 10% v / v, and culture it at 32°C for 60 hours; and add 1.5mol and 0.7mol of L-sodium glutamate at 12h and 24h respectively; the whole fermentation The process was controlled to pH 5.0 with 10N sulfuric acid. It was determined that the gamma-aminobutyric acid in the fermentation broth reached 1.01M.

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PUM

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Abstract

The invention relates to a fermentation method for efficiently producing gamma-aminobutyric acid, which is characterized by comprising the steps of inoculating lactobacillus brevis after being activated to a fermentation medium with the inoculation amount of 10% and cultivating for 36-84h at the temperature of 32 DEG C; adding 1.5 mol of L-glutamate sodium and 0.7 mol of L-glutamate sodium respectively at 12h and 24h; and controlling the pH to be 5.0 with 10N of sulfuric acid in the whole fermentation process. The invention has the advantages of high yield, short fermentation period, safety, low cost, mild reaction condition and easy separation and purification of the products.

Description

technical field [0001] The invention relates to a fermentation method, in particular to a fermentation method for efficiently producing gamma-aminobutyric acid. Background technique [0002] γ-aminobutyric acid is a natural amino acid composed of non-protein, and it is an important inhibitory neurotransmitter in mammals. It has many important physiological functions, such as lowering blood pressure, diuresis, stability, promoting blood flow in the brain, It nourishes nerve cells, invigorates the liver and kidney, etc., and has a good effect on improving the self-disorders of women during menopause, and can be used as medicine or health care products. Lactic acid bacteria are a class of bacteria that are generally recognized as safe and are widely used in food processing. Lactic acid bacteria have a variety of physiological activities, such as regulating intestinal flora, antibacterial and anti-oxidation, enhancing immunity, lowering blood pressure, etc. Japan has widely us...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P13/00C12R1/24
Inventor 李海星曹郁生
Owner NANCHANG UNIV
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