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喀什地区传统发酵食品中产γ-氨基丁酸乳酸菌的分离筛选

麦日艳古·亚生 张甜 吐汗姑丽·托合提

乳业科学与技术2025,Vol.48Issue(5):27-32,6.
乳业科学与技术2025,Vol.48Issue(5):27-32,6.DOI:10.7506/rykxyjs1671-5187-20250617-043

喀什地区传统发酵食品中产γ-氨基丁酸乳酸菌的分离筛选

Isolation and Screening for γ-Aminobutyric Acid-Producing Lactic Acid Bacteria from Traditional Fermented Foods in Kashgar

麦日艳古·亚生 1张甜 1吐汗姑丽·托合提2

作者信息

  • 1. 喀什大学生命与地理科学学院,新疆 喀什 844006
  • 2. 新疆维吾尔自治区农业科学院作物研究所,新疆 乌鲁木齐 830091
  • 折叠

摘要

Abstract

γ-Aminobutyric acid(GABA)has many physiological benefits,such as lowering blood pressure,alleviating anxiety,and enhancing sleep quality.Lactic acid bacteria,generally regarded as safe,enjoy advantages in the production of GABA.This study aimed to explore probiotics that produce GABA from traditional fermented foods in Kashgar.Altogether,38 bacterial strains were isolated from three types of fermented foods.Lactic acid bacteria were preliminarily selected using the calcium-solubilizing zone method and Gram staining,identifying Gram-positive bacteria capable of producing calcium-solubilizing zones.These selected strains were then fermented in a medium supplemented with 1 000 mg/L monosodium glutamate(MSG).Through primary screening by paper chromatography and secondary screening with high-performance liquid chromatography,we obtained ten strains that produced GABA at high yield(616.27-774.47 mg/L)with substrate conversion rates of 37.48%-51.79%in the MSG-supplemented medium.Based on morphological,colonial,physiological,biochemical,and molecular biological characteristics as well as comparison with relevant sequences from GenBank,strains JR5,JR10,JR11,and JR19 were identified as Lactobacillus sanfranciscensis,strains MN4,MN11,MN18,and MN24 as Lacticaseibacillus paracasei,and strains Y13 and Y15 as Limosilactobacillus fermentum.This study provides a theoretical foundation and practical basis for the production of GABA using microbial resources from traditional fermented foods Kashgar.

关键词

发酵食品/乳酸菌/γ-氨基丁酸/高效液相色谱法/分子鉴定

Key words

fermented foods/lactic acid bacteria/γ-aminobutyric acid/high-performance liquid chromatography/molecular identification

分类

轻工纺织

引用本文复制引用

麦日艳古·亚生,张甜,吐汗姑丽·托合提..喀什地区传统发酵食品中产γ-氨基丁酸乳酸菌的分离筛选[J].乳业科学与技术,2025,48(5):27-32,6.

基金项目

喀什地区科技计划项目(KS2022074) (KS2022074)

新疆维吾尔自治区科技计划青年基金项目(2022D01B127) (2022D01B127)

乳业科学与技术

1671-5187

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