Screening method for stains of lactobacilli generating GABA in chickpea milk

A screening method and technology of lactic acid bacteria, applied in the direction of biochemical equipment and methods, microbial measurement/inspection, etc., can solve the problems of unscientific identification and inability to determine GABA-producing lactic acid bacteria strains in chickpea milk

Inactive Publication Date: 2019-01-29
XUZHOU UNIV OF TECH
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Problems solved by technology

[0004] The purpose of the present invention is to provide a screening method for GABA-producing lactic acid bacteria strains in chickpea milk, to solve the problem of unscientific identification of traditional methods and the inability to determine the existence of GABA-producing lactic acid bacteria strains in chickpea milk

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  • Screening method for stains of lactobacilli generating GABA in chickpea milk

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Embodiment 1

[0026] A screening method for lactic acid bacteria strains producing GABA in chickpea milk, specifically comprising the following steps:

[0027] 1) Pretreatment of chickpea milk samples: cut 12g of chickpea milk pieces with a knife, and put them into four mediums in equal amounts in turn, labeled 1, 2, 3, and 4. Add 10ml of water to each medium, pass the glass rod clockwise Stir the chickpea milk and let it stand in an environment of 25-40°C for 10 minutes;

[0028] 2) Separation of amino acids by paper chromatography: First, cut a small hole in the center of the upper edge of the filter paper about 1 cm away, place the filter paper flat on clean paper, and lightly draw with a pencil at a distance of 25 mm from the lower end of the filter paper. Horizontal line, and draw a small circle with a diameter of 2mm in the center of the horizontal line, use a capillary to absorb the mixed solution inside the medium No. , add 10ml of water-saturated phenol solution, thread a pin at a...

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Abstract

The invention discloses a screening method for strains of lactobacilli generating GABA in chickpea milk. Steps of the screening method are as follows: firstly, pretreatment of chickpea milk samples; secondly, separation of amino acids by means of paper chromatography; thirdly, initial judgment of the lactobacilli generating the GABA; fourthly, secondary judgment of the lactobacilli generating theGABA; fifthly, morphological identification of the lactobacilli generating the GABA; sixthly, physiological and biochemical testing for the lactobacilli generating GABA; and seventhly, identificationof the strains of lactobacilli generating the GABA through a 16SrDNA sequence. According to the screening method, researchers divide No. 2 solutions into two parts in the process of detecting the No.2 mixed solutions through a high performance liquid chromatograph, firstly detect one part of the solutions and record data, and then detect the other part of mixed solutions again after the mixed solutions are statically placed for 20-24 hours and record data to compare the data of the two detections, quantity of the GABA in the solutions after static placement is significantly increased, so asto determine the existence of the strains of lactobacilli generating the GABA in the chickpea milk. Therefore, experimental errors are reduced, and the screening method lays a foundation for developing GABA-rich functional food.

Description

technical field [0001] The invention relates to a screening method for lactic acid bacteria strains, in particular to a screening method for lactic acid bacteria strains producing GABA in chickpea milk. Background technique [0002] Chickpea, a Papilionaceae herb, is also known as Taoer bean, chickpea, chickpea, etc. It is one of the important grains in India and Pakistan. It is also very common to eat chickpea in Europe, and it is also a commonly used medicinal material in Uighur medicine. . Chickpeas are called this name because of their peculiar shape and sharp eagle beak. Chickpeas are leguminous herbs that originated in western Asia and the Near East. It is the bean plant with the largest cultivation area in the world, about 150 million mu, of which the planting area of ​​India and Pakistan accounts for more than 80% of the whole world, and China has only sporadic distribution. The starch of chickpeas has a chestnut aroma. Making chickpeas into chickpea milk can be ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12Q1/689C12Q1/04
CPCC12Q1/04C12Q1/689
Inventor 李文王陶
Owner XUZHOU UNIV OF TECH
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