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当前位置: 首页 > 文章 > 四川泡菜中产γ-氨基丁酸微生物的系统发育与表达能力评估 食品科学 2017,38 (2) 87-91
Position: Home > Articles > Phylogeny and Performance Assessment of γ-Aminobutyric Acid-Producing Microorganisms from Sichuan Pickles FOOD SCIENCE 2017,38 (2) 87-91

四川泡菜中产γ-氨基丁酸微生物的系统发育与表达能力评估

作  者：
曾林;刘波;许小艳;张庆;杨颖;卢倩文;赵婷婷;唐洁
单  位：
西华大学食品与生物工程学院;山东省食品药品检验研究院
关键词：
γ-氨基丁酸;四川泡菜;微生物;系统发育;表达能力
摘  要：
为拓展产γ-氨基丁酸(γ-aminobutyric,GABA)微生物资源,以四川泡菜为分离源,从中分离产GABA的乳酸菌和酵母,并对其GABA表达能力进行评估。通过分离纯化,从四川泡菜中获得了338株乳酸菌和67株酵母。采用纸色谱测定,筛选获得12株乳酸菌和3株酵母菌具有产GABA的能力。生理生化和系统发育研究揭示12株乳酸菌分别被鉴定为Lactobacillus acidophilus(占比8.3%)、Lactobacillus fermentum(8.3%)、Lactobacillus kimchii(8.3%)、Lactobacillus suebicus(8.3%)、Lactobacillus brevis(16.7%)、Lactobacillus parafarraginis(8.3%)、Lactobacillus similis(8.3%)、Lactobacillus plantarum(25.2%)和Lactobacillus pentosus(8.3%);3株酵母中,2株被鉴定为Saccharomyces cerevisiae;1株被鉴定为Candida tanzawaensis。进一步采用高效液相色谱对菌株GABA的表达能力评估发现,乳酸菌Lactobacillus plantarum BC114和Lactobacillus brevis BC237发酵产GABA的能力较强,分别达1 720 mg/L和1 080 mg/L;酵母菌Saccharomyces cerevisiae JM037发酵产GABA的能力较强,达670 mg/L。
译  名：
Phylogeny and Performance Assessment of γ-Aminobutyric Acid-Producing Microorganisms from Sichuan Pickles
作  者：
ZENG Lin;LIU Bo;XU Xiaoyan;ZHANG Qing;YANG Ying;LU Qianwen;ZHAO Tingting;TANG Jie;Provincial Key Laboratory of Food Biotechnology of Sichuan,College of Food and Bioengineering,Xihua University;Biotechnology Institute of Ancient Brewing,Xihua University;Shandong Institute for Food and Drug;
关键词：
γ-aminobutyric acid;;Sichuan pickles;;microorganism;;phylogeny;;performance assessment
摘  要：
In order to broaden and evaluate microbial resources for producing γ-aminobutyric acid(GABA), lactic acid bacteria and yeast strains with the ability to produce GABA were isolated, screened and identified from Sichuan pickles. A total of 338 strains of lactic acid bacteria and 67 strains of yeast were initially isolated from Sichuan pickles. Further, 12 strains of lactic acid bacteria(LAB) and 3 strains of yeast which could produce GABA were screened out by paper chromatography. Then the 12 LAB strains were identified as Lactobacillus acidophilus(8.3%), Lactobacillus fermentum(8.3%), Lactobacillus kimchii(8.3%), Lactobacillus suebicus(8.3%), Lactobacillus longer(16.7%), Lactobacillus parafarraginis(8.3%), Lactobacillus similis(8.3%), Lactobacillus plantarum(25.2%) and Lactobacillus pentosus(8.3%), while the 3 yeast strains were identified as two strains of Saccharomyces cerevisiae and one strain of Candida tanzawaensis using physiological and biochemical tests and phylogenetic analysis. The GABA-producing ability of these selected strains was further assessed by high-performance liquid chromatography(HPLC). Our results indicated that Lactobacillus plantarum BC114, Lactobacillus brevis BC237 and Saccharomyces cerevisiae JM037 showed higher GABA-producing capability, and the cultured broth supernatants contained 1 720, 1 080 and 670 mg/L GABA, respectively.

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