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OACSCDCSTPCD

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.