Lactobacillus fermentum capable of producing gamma-aminobutyric acid with high yield and application thereof

A technology of fermenting lactobacillus and aminobutyric acid, applied in the field of natural strains, to achieve good adaptability

Active Publication Date: 2012-12-26
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In recent years, as people pay more attention to food safety, more and more researches have begun to focus on the production of GABA by using lactic acid bacteria. At present, several genera and species of GABA-producing bacteria with industrial application value have been screened out, such as Lactobacillus brevis ( Lactobacillus brevis), Lactobacillus plantanrum, Lactoccus lactis, Sreptococcus lactis, Lactobacillus paracasei, etc., but so far no industrial production of GABA has been found in nature Lactobacillus fermentum

Method used

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  • Lactobacillus fermentum capable of producing gamma-aminobutyric acid with high yield and application thereof

Examples

Experimental program
Comparison scheme
Effect test

example 1

[0016] The screening method of the lactobacillus fermentum of example 1 high production gamma-aminobutyric acid

[0017] The lactic acid bacteria preserved on the MRS agar plate were inoculated in the fermentation medium containing 1% glutamic acid for 72 hours after secondary activation in the MRS liquid medium, and 1-2 μl of the fermentation liquid was taken and analyzed by paper chromatography. Preliminary screening of γ-aminobutyric acid producing bacteria.

[0018] The developing agent used for paper chromatography in the present invention is: V (n-butanol): V (glacial acetic acid): V (water)=4:2:1, and 0.4% ninhydrin. A 5% γ-aminobutyric acid and 5% glutamic acid solution was used as a control. The chromatography time is 4-6 hours. After the chromatography is finished, dry the filter paper to see whether the fermentation broth shows purple-red spots at the corresponding sites of the γ-aminobutyric acid standard sample.

[0019] According to the preliminary screening re...

example 2

[0023] Example 2 shake flask fermentation production gamma-aminobutyric acid

[0024] The Lactobacillus fermentum preserved on the MRS agar plate was inoculated into the shake flask fermentation medium with a 10% inoculation amount after secondary activation in the MRS liquid medium, at a rotation speed of 200 rpm, and cultured at 30°C for 48 hours. The γ-amino group in the fermentation liquid The content of butyric acid is about 12 g / l. The formula of shake flask fermentation medium is: 1% peptone, 0.5% yeast extract, 1% beef extract, 2% glucose, 5% sodium glutamate monohydrate, 0.3% anhydrous sodium acetate, 0.2% triscitric acid Ammonium, 0.2% dipotassium hydrogen phosphate, 0.01% anhydrous magnesium sulfate, 0.025% manganese sulfate monohydrate, 0.1% Tween 80. The detection method of γ-aminobutyric acid is the same as that of Example 1, and the output of γ-aminobutyric acid is about 12 g / l.

example 3

[0025] Example 3 Static fermentation produces γ-aminobutyric acid

[0026]The Lactobacillus fermentum preserved on the MRS agar plate was inoculated in the static fermentation medium with an inoculum of 10% after secondary activation in the MRS liquid medium, and fermented statically at 30°C for 96 hours. The content of γ-aminobutyric acid in the fermentation liquid The content is about 38g / l. The formula of static fermentation medium is: 1.5% soybean peptone, 3% yeast extract, 3% glucose, 8% sodium glutamate monohydrate, 0.3% anhydrous sodium acetate, 0.2% triammonium citrate, 0.2% dihydrogen phosphate Potassium, 0.01% magnesium sulfate anhydrous, 0.025% manganese sulfate monohydrate, 0.1% Tween 80. The detection method of γ-aminobutyric acid is the same as that of Example 1, and the output of γ-aminobutyric acid is about 38g / l.

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Abstract

The invention discloses a lactobacillus fermentum with CCTCC (China Center for Type Culture Collection) NO: M2011370, and is a natural bacterial strain obtained from fermented sausage. After primary optimization, yield of gamma-aminobutyric acid is about 38g / l, which is the highest yield in the existing non-tank fermentation of lactobacillus for producing gamma-aminobutyric acid. Besides, a policy that glucose and organic nitrogen source are fed in tank fermentation is adopted, and the yield can reach up to 75g / l. The lactobacillus fermentum disclosed by the invention has capability of producing gamma-aminobutyric acid with high yield, good adaptability to culture media and culture conditions and natural strain source, thus a good industrial application prospect is given to the lactobacillus fermentum disclosed by the invention.

Description

technical field [0001] The invention relates to a natural bacterial strain with high production of gamma-aminobutyric acid, in particular to a fermenting lactobacillus with high production of gamma-aminobutyric acid. Background technique [0002] γ-aminobutyric acid (GABA for short), also known as 4-aminobutyric acid and aminobutyric acid, is a non-protein amino acid that exists widely in nature and has important physiological functions. In the human body, GABA is one of the three major inhibitory neurotransmitters in the central nervous system. It has physiological effects such as relieving anxiety, lowering blood pressure, and calming sleep, so it is widely used in medical care. [0003] On September 27, 2009, according to the No. 12 order of the Ministry of Health of the People's Republic of China, L-sodium glutamate was used as raw material to be fermented by Lactobacillus hilgardii, heat sterilized, cooled, activated carbon treated, filtered, added and formulated GABA ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20C12P13/00C12R1/225
Inventor 王小元赵安琪胡晓清潘露
Owner JIANGNAN UNIV
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