Method for increasing content of natural GABA (gamma-aminobutyric acid) in highland barley monascus purpureus
A technology of aminobutyric acid and highland barley red yeast rice, applied in the direction of microorganism-based methods, biochemical equipment and methods, sugar-containing food ingredients, etc., can solve problems such as complicated operation procedures, doubtful results, and unreported results, and achieve technological progress Simplicity, ensuring safety, and reducing production costs
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Embodiment 1
[0046] Embodiment 1: the making of Monascus purpureus (Monascus purpureus-3.0972) liquid strain
[0047] (1) Culture medium preparation: ①The formula of rejuvenation medium is as follows (g / L): glucose 5, peptone 5, yeast extract 2.5, agar 10, water 500mL, natural pH, used to transfer Monascus preserved strains and rejuvenate . ②The formula of the liquid medium is as follows (g / L): glucose 35; peptone 5; yeast extract 5; KH 2 PO 4 ·H 2 O 1 ; MgSO 4 ·7H 2 O 0.5; VB 1， 0.05; sterilized at 121°C for 20 minutes for fermentation.
[0048] Production method: According to the recipe requirements, weigh each nutrient component and place it in a 1L reagent bottle, add 1L of deionized water, and sterilize in an autoclave at 121°C for 20 minutes. After cooling, store in a 4°C refrigerator for later use.
[0049] (2) Pre-cultivation: Connect the hyphae on the solid medium of the test tube slope or the plate of the petri dish to the plate of the solid rejuvenation medium, and culti...
Embodiment 2
[0053] Example 2: Effects of different supplementary amounts on the content of gamma-aminobutyric acid in solid fermentation medium
[0054] (1) Types and amounts of auxiliary materials: Based on the total amount of highland barley (100g), other auxiliary materials were added to the formula to make a solid fermentation medium. The types and dosages of the supplementary materials investigated are: ① Black soybean powder, the dosages are 1%, 5%, 10%, 15%, 20% respectively; ② Corn flour, the dosages are 1%, 5%, 10%, 15% respectively. %, 20%; ③ Rice noodles, the dosage is 1%, 5%, 10%, 15%, 20% respectively.
[0055] (2) Preparation of solid medium: Take an appropriate amount of highland barley, wash it with tap water for 3 to 5 times, boil in boiling water for 1 to 2 hours until the highland barley grains are pinched and there is no "white heart", and then filter. Add corn flour, black soybean flour, rice flour, etc. to the highland barley after soaking the highland barley, and t...
Embodiment 3
[0059] Example 3: Effects of Three Combination Formulas of Auxiliary Materials on the Content of γ-Aminobutyric Acid in the Monascus Fermented Highland Barley Culture Substrate
[0060] (1) The design of formula: choose the addition amount of auxiliary material black soybean flour, corn flour, rice flour as factor, design L 9 (3 3 ) Orthogonal experiment of three factors and three levels, with the amount of GABA produced as the index, optimize the optimal medium formulation conditions for adding excipients.
[0061] Orthogonal test factors and level design are shown in Table 1.
[0062] Table 1 Orthogonal test factor levels
[0063]
[0064] (2) The preparation of solid medium, fermentation production, and determination of γ-aminobutyric acid content are the same as in Example 2.
[0065] (3) Test results: Table 2 shows the results of the orthogonal test.
[0066] From Table 2, the range analysis shows that among the three factors, the main factor affecting the GABA yie...
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