富含γ-氨基丁酸酸奶的研制

从实验室保藏的可用于酸奶制品的菌种出发,筛选出2株可以在牛奶中发酵谷氨酸生成GABA的菌株嗜热链球菌gm-12和嗜酸乳杆菌gm-11,并对菌种添加比例进行优化,当其添加比例为1:5时产GABA的量达到最高为5.62 g/L。并且根据不同产品的需要优化了其发酵条件,当制备酸奶制品时采用24 h发酵,此时谷氨酸钠最佳添加量为1.5 g/L,GABA的产量为1.33 g/L;当制备酸奶饮品时采用72 h发酵,此时谷氨酸钠最佳添加量为6.0 g/L,此时GABA的产量为4.78 g/L,并且由该条件生产的酸奶产品评价良好。为富含GABA酸奶产品的开发奠定了基础。

Preparation of Yoghurt Rich in γ-amino Butyric Acid

Tow lactic acid bacteria were screened to produce GABA from fermenting glutamic acid.They are Streptococcus thermophilus gm-12 and Lactobacillus acidophilus gm-11,and they are all allowed to use in yoghurt fermentation.The yield of GABA can reach the maximum value 5.62 g/L with the adding ratio of 1:5. The condition of fermentation was optimized according to the need of different products.Using the milk with 1.5 g/L sodium glutamate yoghurt with 1.33 g/L GABA was made.Another condition was using the milk with 6.0 g/L sodium glutamate to make the base of lactobacillus drink.The base had 4.78 g/L GABA.The fermentation time was 24 h and 72 h respectively.And the yoghurt and lactobacillus drink were all appreciated by the tastes.This paper will form the foundation for the producing of yoghurt rich in GABA.