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Method for preparing γ-aminobutyric acid by fermentation of compound strains

A technology of compound strains and aminobutyric acid, applied in microorganism-based methods, biochemical equipment and methods, fermentation and other directions, can solve the problems such as the method for preparing γ-aminobutyric acid by fermentation and the low content of GABA which have not been seen yet, To achieve the effect of low price of raw materials, simple formula and increased concentration

Active Publication Date: 2017-09-05
HUAZHONG AGRICULTURAL UNIVERSITY
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, the GABA content in the γ-aminobutyric acid product prepared by this patent is relatively low
[0007] Although the above-mentioned documents have reported some methods for preparing gamma-aminobutyric acid by fermentation of microorganisms, there is no report on the method for preparing gamma-aminobutyric acid by fermentation of lactic acid bacteria, saccharomyces and rhizopus composite strains

Method used

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  • Method for preparing γ-aminobutyric acid by fermentation of compound strains
  • Method for preparing γ-aminobutyric acid by fermentation of compound strains
  • Method for preparing γ-aminobutyric acid by fermentation of compound strains

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Embodiment 1

[0039] Example 1: Isolation, identification, mycological characteristics and other microorganism-related information of Rhizopus sp. zsm-005

[0040] 1. Isolation, identification and preservation of Rhizopus sp. zsm-005

[0041] The applicant isolated a strain of rhizopus (Rhizopus sp.) zsm-005 strain from the distiller's koji of folk traditional sweet rice wine in Xiaogan area, Hubei Province, and named it Rhizopus sp.zsm-005.

[0042] Specific steps are as follows:

[0043] (1) Separation method (dilution plate method)

[0044] Under aseptic conditions, take 10.0g of folk traditional sweet rice wine koji from Xiaogan City, Hubei Province, add it to a triangular bottle of 90ml sterile water (a certain number of small glass beads are placed in the bottle in advance), vibrate and shake for 30min, and then Carry out gradient dilution, choose the diluent whose dilution is 10-3, 10-4, 10-5. Under sterile conditions, take 1ml of the diluted sample solution, transfer it to a petri ...

Embodiment 2

[0074] Embodiment 2 Utilizes the example of composite bacterial strain fermentation method to produce GABA

[0075] (1) Cleaning and disinfection of raw materials: fresh brown rice is cleaned, broken grains, moldy grains and heterochromatic grains are removed, disinfected with 1% sodium hypochlorite solution, and cleaned with tap water to obtain clean brown rice;

[0076] (2) GABA enrichment

[0077] 1) Using endogenous enzymes to enrich GABA

[0078] Soak the clean brown rice with 1% calcium chloride solution at a volume ratio of 1:2 (brown rice: calcium chloride solution) at 30°C for 6 hours, then wash it with distilled water for 3 times, drain the water, and place it at 35°C Cultivate for 16 hours to germinate. During the cultivation process, nutrient solution (formula: calcium lactate 110mg / L, sodium glutamate 2000mg / L) is used in the form of water mist (refer to Huang Hanying, Zhao Siming, Yin Tao, etc. for the specific method. An intelligent system suitable for sprout ...

Embodiment 3

[0091] Embodiment 3 Fermentation condition test

[0092] (1) Determination of suitable fermentation temperature

[0093] The composite strain (Lactobacillus plantarum ZSM-002: Brettanomyces castellum ZSM-001: Rhizopus zsm-005 strain by volume ratio = 2:2:1) is 3 according to the volume ratio of the composite strain and the fermentation medium Inoculate the compound strain into the fermentation medium (fermentation medium formula: L-sodium glutamate 50g / L, glucose 40g / L, rice bran 60g / L, replenish water to 1L) in the inoculum of % inoculum, respectively in 10 ℃ , 20°C, 30°C, 40°C, 50°C, and 60°C were fermented for 70 hours, and the content of GABA in the fermentation broth was determined by high performance liquid chromatography. The results show that the temperature for producing GABA by compound bacterial strain fermentation is advisable with 30°C (see figure 2 ).

[0094] (2) Determination of suitable fermentation time

[0095] Inoculate the compound strain (ZSM-002: ZS...

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Abstract

The invention belongs to the technical field of natural products prepared by utilizing microbial fermentation and in particular relates to a method for preparing gamma-aminobutyric acid by virtue of fermentation of composite bacteria. According to the invention, the fermented strains comprise lactobacillus plantarum ZSM-002, brettanomyces custersii ZSM-001 and rhizopus (Rhizopus oryzae)zsm-005 with a collection number of CCTCC NO:M 2014376. The method is characterized by comprising the following steps: by taking grain seeds or embryo-containing byproducts as raw materials, cleaning, sterilizing, performing gamma-aminobutyric acid enrichment, separating, extracting, refining and purifying so as to prepare a high-concentration liquid gamma-aminobutyric acid product; and drying liquid gamma-aminobutyric acid, and preparing a high-concentration solid gamma-aminobutyric acid product. Compared with the prior art, the method disclosed by the invention has the advantages that multi-bacteria cooperative fermentation is adopted, so that the gamma-aminobutyric acid enrichment capacity of the grains or embryo-containing byproducts can be improved.

Description

technical field [0001] The invention belongs to the technical field of preparing natural products by fermentation of microorganisms, and in particular relates to a method for preparing gamma-aminobutyric acid by fermentation of compound strains. The fermentation strains of the present invention relate to lactic acid bacteria, yeast and rhizopus. Background technique [0002] Gamma-aminobutyric acid (GABA) is a natural amino acid composed of four carbon non-proteins. It is an important inhibitory neurotransmitter in the central nervous system of mammals. It has the functions of enhancing brain cell metabolism, lowering blood pressure, Activate kidney function, improve liver function, prevent obesity, promote ethanol metabolism and other physiological functions. With the in-depth research on its physiological function, γ-aminobutyric acid has developed into a new type of active functional factor, which is widely used in the fields of food industry, medicine, food health care,...

Claims

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Application Information

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IPC IPC(8): C12P39/00C12P13/00C12R1/25C12R1/845C12R1/645
Inventor 赵思明许绰微黄汉英熊善柏谢蒙蒙苏钰亭
Owner HUAZHONG AGRICULTURAL UNIVERSITY
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