Production of γ-aminobutyric acid by Streptococcus salivarius subsp thermophilus Y2 under submerged fermentation
Production of γ-aminobutyric acid by Streptococcus salivarius subsp thermophilus Y2 under submerged fermentation
复制标题
DOI：
10.1007/s00726-007-0544-x
复制
发表时间：
2008-04-01
期刊：
影响因子：
3.5
通讯作者：
Yu, B.
中科院分区：
文献类型：
--
作者：
Yang, S. -Y.;Lu, F. -X.;Yu, B.
γ-氨基丁酸（GABA）是中枢神经系统中主要的抑制性神经递质，具有多种众所周知的生理功能，已应用于多种药物和功能食品的生产。唾液链球菌亚种深层发酵生产GABA技术本文对嗜热菌 Y2 进行了研究。表明GABA的产生与S. salivarius subsp.谷氨酸脱羧酶(GAD)的生化特性有关。嗜热菌Y2。在37℃发酵24h后，这是GAD生产的适宜培养条件，然后将培养条件调整至细胞生物转化中GAD反应活性的最佳温度（40℃）和pH（4.5），并在48h时向肉汤中添加5'-磷酸吡哆醛（0.02mmol/l），GABA产量提高了1.76倍，达到7984.75 +/- 293.33 毫克/升。该菌株作为含 GABA 的酸奶、奶酪和其他功能性发酵食品生产的发酵剂具有巨大的潜在用途。
gamma-Aminobutyric acid (GABA), a major inhibitory neurotransmitter in the central nervous system, has several well-known physiological functions and has been applied to the production of many drugs and functional foods. The technology of GABA production via submerged fermentation by Streptococcus salivarius subsp. thermophilus Y2 was investigated in this paper. It indicated that the GABA production was related to the biochemical characteristics of glutamate decarboxylase (GAD) of S. salivarius subsp. thermophilus Y2. After 24h of fermentation at 37 degrees C, which is the suitable culture conditions for GAD-production, then the culture condition were adjusted to the optimal temperature (40 degrees C) and pH (4.5) for the GAD reaction activity in biotransformation of cells and pyridoxal 5'-phosphate (0.02mmol/l) were added to the broth at the 48h, the GABA production was increased up to 1.76-fold, reaching 7984.75 +/- 293.33 mg/l. The strain shows great potential use as a starter for GABA-containing yoghurt, cheese and other functional fermented food productions.