Production of γ-aminobutyric acid by cheese starters during cheese ripening
Production of γ-aminobutyric acid by cheese starters during cheese ripening
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DOI：
10.3168/jds.s0022-0302(98)75714-5
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发表时间：
1998-06-01
影响因子：
3.5
通讯作者：
Suzuki, I
中科院分区：
文献类型：
--
作者：
Nomura, M;Kimoto, H;Suzuki, I
对9种混合菌株的发酵剂进行了产γ -氨基丁酸的研究。六种商业发酵剂被发现在脱脂牛奶培养中产生-氨基丁酸。从混合菌株发酵剂中分离出产生γ -氨基丁酸的细菌，利用乳酸乳球菌鉴定为柠檬酸盐。乳酸菌（原乳酸菌）；乳酸菌（Lactis biovar diacetylactis），命名为01-7。细胞提取物具有谷氨酸脱羧酶活性，其最适pH为4.7。在pH控制培养中，-氨基丁酸在pH 5.0时生成，但不高于pH 5.5。利用菌株01-7制备奶酪，研究了奶酪成熟过程中pH值与γ -氨基丁酸产量的关系。随着奶酪pH值的降低，实验奶酪中-氨基丁酸呈线性增加。基于这些结果，得出了-氨基丁酸是由奶酪发酵剂在成熟过程中产生的。
Nine mixed-strain starters were examined for their abilities to produce gamma-aminobutyric acid. Six commercial starters were found to produce gamma-aminobutyric acid in a skim milk culture. The bacterium that produced gamma-aminobutyric acid was isolated from the mixed-strain starters, identified as citrate-utilizing Lactococcus lactis ssp. lactis (formerly L. lactis ssp. lactis biovar diacetylactis) and designated as strain 01-7. A cell extract showed glutamate decarboxylase activity, for which the optimum pH was 4.7. In pH-controlled cultivation, gamma-aminobutyric acid was generated at pH 5.0 but not above pH 5.5. Cheeses were prepared experimentally using strain 01-7 to determine the relationship between the pH values and the production of gamma-aminobutyric acid during cheese ripening. gamma-Aminobutyric acid increased linearly in the experimental cheeses as the pH of the cheese decreased. Based on these results, gamma-aminobutyric acid was concluded to be produced by the cheese starters during ripening.