中国食品学报2023，Vol.23Issue(12)：61-69,9.DOI:10.16429/j.1009-7848.2023.12.007
东北传统腌渍蔬菜中产γ-氨基丁酸乳酸菌的筛选及其生物特性研究
Screening of Lactic Acid Bacteria with Production of γ-aminobutyric Acid from Traditional Pickled Vegetables in Northeast China and Their Biological Properties
摘要
Abstract
In this study,lactic acid bacteria(LAB)with producing γ-aminobutyric acid(GABA)were screened from tra-ditional pickled vegetables in Northeast China using thin-layer chromatography(TLC)and the Berthelot colorimetric method.LAB were identified by the physiological and biochemical test and 16S rRNA sequencing analysis.And then their biological properties,including acid tolerance,bile salt tolerance,antioxidant,antibacterial activity,antioxidant ac-tivity and acid production rate,were analyzed using principal component analysis(PCA).These results showed that five strains LAB with typical GABA-producing were obtained from forty strains LAB from traditional pickled vegetables,in-cluding one strain Weissella kandleri HJL2 and four strains Lactobacillus plantarum PJ-7,HJG1-3,L-9,and L-11.A-mong them,L.plantarum PJ-7 isolated from fermented radish had better ability to synthesize GABA,and the yield reached 0.48 mg/mL.There were significant differences in acid tolerance,bile salt tolerance,antioxidant and other bio-logical characteristics of the five strains LAB.Based on PCA,L.plantarum PJ-7 ranked the first in the comprehensive score of biological characteristics.Therefore,L.plantarum PJ-7 has excellent GABA synthesis ability and good biological characteristics,which would provide a theoretical basis for the development of GABA-rich pickled vegetables.关键词
乳酸菌/γ-氨基丁酸/生物特性/筛选Key words
lactic acid bacteria/γ-aminobutyric acid/biological properties/screening引用本文复制引用
吕欣然,李叙波,佟鑫瑶,白凤翎,励建荣,檀茜倩,崔方超,俞张富,沈荣虎..东北传统腌渍蔬菜中产γ-氨基丁酸乳酸菌的筛选及其生物特性研究[J].中国食品学报,2023,23(12):61-69,9.基金项目
辽宁省教育厅面上项目(JYTMS20231621) （JYTMS20231621）
辽宁省锦州市科技指导性计划项目(JZ2022B031) （JZ2022B031）
