CN104611386A - Method for preparing gamma-aminobutyric acid by fermentation of fresh fruit and vegetable juice - Google Patents
Method for preparing gamma-aminobutyric acid by fermentation of fresh fruit and vegetable juice Download PDFInfo
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Abstract
The invention discloses a method for preparing gamma-aminobutyric acid by fermentation of fresh fruit and vegetable juice. The method disclosed by the invention mainly comprises the following steps: performing rational combination on the fresh fruit and vegetable juice and monosodium glutamate, a yeast, glucose and other components, and producing the gamma-aminobutyric acid through the fermentation. According to the method provided by the invention, the raw materials used by the method are all normal food materials, so that the safety of the product is high. In the process of the fermentation, a yeast body does not proliferate basically, and an additional carbon source, an additional nitrogen source and various growth promoters do not need to be added, so that the components of a fermentation broth are simple, the separation and the refinement are easy, the production period is short, the operation is convenient and easy, the production cost is low, besides, the method for preparing the gamma-aminobutyric acid is suitable for the industrial mass production, and the yield of the gamma-aminobutyric acid is high.
Description
Technical field
The present invention relates to a kind of preparation method of γ-aminobutyric acid, particularly a kind of by the method for fresh fruit of vegetables juice fermentation for γ-aminobutyric acid.
Background technology
γ-aminobutyric acid (γ-Aminobutyric acid is called for short GABA, has another name called 4-Aminobutanoicacid, gamma aminobutyric acid), molecular formula is C
4h
9nO
2, relative molecular weight 103.2.GABA is a kind of white or near-white crystalline powder, very easily water-soluble, and be slightly soluble in hot ethanol, be insoluble to cold ethanol, benzene, ether, fusing point (mp): 203 ~ 204 DEG C (decomposition), pyrrolidone and water are resolved in fusing.
GABA is known multiple as the one in the chemical substance of neurotransmitter, is inhibitory transmitter in important brain.The cynapse of full brain 1/3 is using GABA as mediator.The neurone of GABA sensitivity is concentrated in the brain structures such as thalamus, hypothalamus and occipital ctx especially.GABA has vital role in some pathology psychology caused because nervous activity suppresses.The concentration step-down of this mediator in brain, patient will experience and be strong nervous activity appearance, as anxiety etc.Anxiety disorder is treated, as tranquilizer or Xanax can improve GABA activity by benzodiazepine usually.Benzodiazepine is not directly attached to GABA acceptor, but GABA is more effectively combined with postsynaptic receptor molecule.
The preparation method of GABA
The method preparing GABA mainly contains chemical synthesis and the large class of biological synthesis process two, and wherein biological synthesis process comprises again plants enriched method and microbe fermentation method two kinds.
The chemosynthesis of GABA has over one hundred year history, and mainly (180 DEG C) reaction under intense conditions with O-phthalic imide potassium and γ-neoprene cyanogen, product refluxes together with the vitriol oil, then obtains through crystallization and purification.Another kind method is obtained through calcium hydroxide, bicarbonate of ammonia hydrolysis by pyrrolidone.Generally speaking, chemical synthesis prepares GABA owing to employing the stronger solvent of some corrodibility in production technique, and reaction conditions is violent, there is great potential safety hazard, therefore can not be applied in food processing and production.
Biological process synthesis GABA utilizes L-Glutamic decarboxylase in organism as catalyzer, and Pidolidone or its sodium salt α-decarboxylation are generated γ-aminobutyric acid.The biosynthesizing of existing GABA adopts fermented by lactic acid bacteria mostly: a kind of semicontinuous fermentation method utilizing milk-acid bacteria to produce γ-aminobutyric acid of the disclosure of the invention as CN 102108370A: by lactobacillus inoculum in MRSG substratum, then employing segmentation interpolation substrate, mode that is sectional temperature-controlled and segmentation control oxygen are fermented, and the output of γ-aminobutyric acid can reach 13.1-38.7g/L.Brown fermented milk base-material of a kind of γ-aminobutyric acid of the disclosure of the invention of CN 102626138A and preparation method thereof: add 10g/L Sodium Glutamate in raw dairy, with 1 × 10
6the inoculum size inoculating lactic acid bacterium leavening agent of cfu/mL, the output>=4g/L of γ-aminobutyric acid after fermentation 72h.The disclosure of the invention of CN102754782A one utilizes plant lactobacillus for fermentation strain, take fruits and vegetables as basic raw material, by Metabolism control anaerobically fermenting and spraying dry, obtain fruits and vegetables fermented liquid, contained GABA and living preparation of lactobacillus number content high, GABA reaches more than 6.9g/L, and viable count reaches 5 × 10
9more than cfu/ml, the yield of fruit vegetable powder is 8% ~ 20%.The existing significant drawback existed by lactobacillus-fermented production GABA is: lactobacillus-fermented carries out in the process of milk-acid bacteria growing microorganism, and therefore fermentation needs to add specific Carbon and nitrogen sources, and various growth stimulant; Production cycle is long, complex process, and production cost is higher.After Tong Time, Fa Jiao Knot restraints, the Carbon and nitrogen sources do not utilized can remain in fermented liquid, and produced the during the fermentation a large amount of meta-bolitess of milk-acid bacteria are also mingled in fermented liquid, make the separation and purification of follow-up GABA very difficult.
Summary of the invention
The object of the present invention is to provide a kind of by the method for fresh fruit of vegetables juice fermentation for γ-aminobutyric acid.The raw material that the method uses is all common food material, and Product Safety is high; During the fermentation, yeast thalline is not bred substantially, and without the need to adding the carbon source added outside Amount, nitrogenous source and various growth stimulant, fermented liquid becomes a point Unit Pure, and separation and purification is easy; With short production cycle, operation is simple, and production cost is low, is applicable to large-scale industrial production; γ-aminobutyric acid output is high.
The technical solution adopted for the present invention to solve the technical problems is:
By the method for fresh fruit of vegetables juice fermentation for γ-aminobutyric acid, described method comprises the steps:
(1) after fresh fruit of vegetables is cleaned, in fresh fruit of vegetables: the ratio of pure water=1:1 ~ 5 mixes garden spgarden stuff of pulling an oar to obtain;
(2) one of following formula, fermenting is selected to prepare γ-aminobutyric acid:
Formula one, according to weight percent meter, each component consists of: garden spgarden stuff 10 ~ 50%, monosodium glutamate 0.1 ~ 3.0%, dry yeast thalline 0.1 ~ 3.0%, surplus is water;
Formula two, according to weight percent meter, each component consists of: garden spgarden stuff 10 ~ 50%, monosodium glutamate 0.1 ~ 3.0%, dry yeast thalline 0.1 ~ 3.0%, glucose 0.5 ~ 5.0%, surplus is water;
Formula three, according to weight percent meter, each component consists of: garden spgarden stuff 10 ~ 50%, monosodium glutamate 0.1 ~ 3.0%, surplus is water;
Fermentation processes temperature is 10 ~ 50 DEG C, pH 3 ~ 7, fermentation time 6 ~ 48 hours.
Contriver, through to study for a long period of time discoverys, after the garden spgarden stuff of the formation such as pumpkin, Kiwifruit and monosodium glutamate, yeast combined action, can play significant synergistic function, thus greatly improve the output of GABA.In yeast fermentation secondary fermentation liquid, impurity is few, and follow-up GABA separation and purification is easy.
As preferably, the fruit and vegetable materials of the garden spgarden stuff of described formula one is pumpkin, Kiwifruit, banana, hami melon or capsicum.
As preferably, the fruit and vegetable materials of the garden spgarden stuff of described formula two is pumpkin, Kiwifruit, banana, hami melon or capsicum.
As preferably, the fruit and vegetable materials of the garden spgarden stuff of described formula three is pumpkin, banana, orange, hami melon, eggplant, spinach or capsicum.
As preferably, in fermenting process, pass into air continuously.
As preferably, the intake of air is 0.1 ~ 0.5V/V (namely the air of every min passes into the ratio of volume and fermented liquid full volumetric).
As preferably, fermentation processes temperature is 20 ~ 37 DEG C, pH 5-6.
As preferably, fermentation time is 20 ~ 24 hours.
The invention has the beneficial effects as follows: the raw material used only has garden spgarden stuff, monosodium glutamate, yeast, glucose etc. 4 kinds, and is all common food ingredient, and security is high; During the fermentation, yeast thalline is not bred substantially, and without the need to adding the carbon source added outside Amount, nitrogenous source and various growth stimulant, fermented liquid becomes a point Unit Pure, and separation and purification is easy; With short production cycle, production cost is low, simple, is suitable for large-scale industrial production; γ-aminobutyric acid output is high.
Accompanying drawing explanation
Fig. 1 is that different fermentations temperature generates the diversity ratio figure of GABA ability to fermentation reaction.
Embodiment
Below by specific embodiment, and by reference to the accompanying drawings, technical scheme of the present invention is described in further detail.
In the present invention, if not refer in particular to, the raw material adopted and equipment etc. all can be buied from market or this area is conventional.Method in following embodiment, if no special instructions, is the ordinary method of this area.
% in the embodiment of the present invention is all weight percentage, and fermentation reaction liquid insufficient section is all supplied with water.
Embodiment 1: use ripe fresh bright and beautiful grain pumpkin as fermentation raw material, in pumpkin: the ratio of pure water=1:1 is for subsequent use after grinding and pulling an oar.Inject in liter fermentor tank of 10 after sterilizing containing glucose 3%, monosodium glutamate 1.5%, fresh bright and beautiful grain Sucus Cucurbitae moschatae 40% and bread yeast (commercial goods of Angel Yeast Co., Ltd, be moisture content lower than 5% dry yeast, as follows) the fermentation reaction liquid 7 of 0.5% concentration, 000g, and to set leavening temperature be 37 DEG C, reaction pH is 5.0, continuously ferments 24 hours under the aeration condition of 2L/min.After fermentation reaction terminates, at 90 DEG C, after heated and inactivated 15min, centrifugation, by supernatant liquor constant volume to 7,000g.It is 5,769.0mg/L that its GABA of sampling analysis generates concentration, and the residual quantity of L-glutamic acid is only 22.1mg/L.
By above fermentation reaction liquid 7,000g by after vacuum-concentrcted, obtain the concentrated solution 350g of GABA content 10.5%.This concentrated solution can be used as the functional auxiliary materials of the protective foods such as various beverages, food produced containing GABA.
Embodiment 2: except not adding yeast thalline and glucose, the formula composition of fermentation reaction liquid and fermentation reaction condition are all in the same manner as in Example 1, use ripe fresh bright and beautiful grain pumpkin as fermentation raw material, 10 liters of fermentor tanks are utilized to carry out the experiment of biological fermentation production GABA, final acquisition fermented supernatant fluid 7,000g.It is 4,061.2mg/L that its GABA of sampling analysis generates concentration.
Embodiment 3: use ripe fresh japanese squash (pickled cucumbers) as fermentation raw material, in pumpkin: the ratio of pure water=1:1 is for subsequent use after grinding and pulling an oar.The fermentation reaction liquid 8 containing monosodium glutamate 1.5%, fresh japanese squash juice 40% and bread yeast 0.5% concentration is injected in liter fermentor tank of 10 after sterilizing, 000g, and to set leavening temperature be 37 DEG C, reaction pH is 5.0, continuously ferments 24 hours under the aeration condition of 2L/min.After fermentation reaction terminates, at 90 DEG C, after heated and inactivated 15min, centrifugation, by supernatant liquor constant volume to 8,000g, it is 4,689.0mg/L that its GABA of sampling analysis generates concentration.
Embodiment 4: use fresh Kiwifruit as fermentation raw material, in Kiwifruit: the ratio of pure water=1:1 is for subsequent use after grinding and pulling an oar.The fermentation reaction liquid 8 containing glucose 3%, monosodium glutamate 1.5%, fresh Fructus actinidiae chinensis juice 40% and bread yeast 0.5% concentration is injected in liter fermentor tank of 10 after sterilizing, 000g, and to set leavening temperature be 37 DEG C, reaction pH is 5.0, continuously ferments 24 hours under the aeration condition of 2L/min.After fermentation reaction terminates, at 90 DEG C, after heated and inactivated 15min, centrifugation, by supernatant liquor constant volume to 8,000g, it is 5,264.5mg/L that its GABA of sampling analysis generates concentration.
Embodiment 5: use commercially available banana as fermentation raw material, in banana: the ratio of pure water=1:1 is for subsequent use after grinding and pulling an oar.In liter fermentor tank of 10 after sterilizing, inject the fermentation reaction liquid 8,000g containing monosodium glutamate 1.5%, bananas juice 40%, and to set leavening temperature be 37 DEG C, reaction pH is 5.0, continuously ferments 24 hours under the aeration condition of 2L/min.After fermentation reaction terminates, at 90 DEG C, after heated and inactivated 15min, centrifugation, by supernatant liquor constant volume to 8,000g, it is 3,523.7mg/L that its GABA of sampling analysis generates concentration.
The monosodium glutamate addition of above embodiment can change in 1.0 ~ 3.0% scopes, and impact GABA being generated to concentration is little, but the surplus interpolation of monosodium glutamate can make the monosodium glutamate of residual higher concentration in fermented liquid, and Xu is Yaoed Jin mono-Walk and is separated and removes.
Test example 1: different types of fresh fruit of vegetables juice fermentation generates the mensuration of GABA ability
The difference of GABA ability is generated in order to measure the fermentation of different types of fresh fruit of vegetables juice, and the effect whether yeast has promotion garden spgarden stuff generation GABA ability is added in checking, the present invention's fermentation of having selected daily 19 kinds of more common garden spgarden stuffs to carry out respectively generates the experiment of GABA ability, and the GABA compared in its final fermented liquid generates the difference of concentration.Experiment is divided into three groups, and the experiment condition of each group is as follows:
(1) first group: fresh fruit of vegetables juice ferments
Fresh fruit of vegetables is cleaned, and in raw material: the garden spgarden stuff after the ratio making beating of pure water=1:1 uses (lower same) as fermentation raw material.In 500ml conical beaker respectively after 19 sterilizings, the fermentation reaction liquid each 200g of injection containing different sorts fresh fruit of vegetables juice is (containing glucose 3%, monosodium glutamate 1.5%, garden spgarden stuff 40%, excess water), the shaking table being placed in 37 DEG C continuously ferments 2 days under the shake speed of 150rpm.Afterwards, 95 DEG C of heating 15min inactivations, centrifugation (6,000rpm × 10min), by the 200g before supernatant liquor constant volume to fermentation, the generation concentration (the full-automatic amino acidanalyser JLC-500/V using Jeol Ltd. to manufacture analyzes the content of GABA, as follows) of its GABA of sampling analysis respectively.
(2) second groups: fresh fruit of vegetables juice adds yeast fermentation
Fermentation reaction liquid is except adding the bread yeast of 0.5% weight concentration respectively, and other fermentation condition is identical with first group.
(3) the 3rd groups: after fresh fruit of vegetables juice heated and inactivated, add yeast fermentation
Except by the raw material containing fresh fruit of vegetables juice at 95 DEG C of heating 15min inactivations, let cool and add beyond 0.5% bread yeast respectively afterwards, other fermentation condition is identical with first group.
The fermentation of table 1. different sorts fresh fruit of vegetables juice generates the mensuration (mg/L) of GABA ability
As can be known from Table 1:
1. fresh fruit of vegetables juice all has fermentation and generates the ferment of GABA and urge vigor, but activity difference between different sorts fruits and vegetables is larger, and pumpkin wherein, banana, orange, hami melon, eggplant, spinach, capsicum etc. 7 kinds has higher GABA generation energy.
2. in fresh fruit of vegetables juice, add yeast secondary fermentation, find that the kind due to fruits and vegetables is different, it promotes that the activity difference that GABA generates also relatively shows.In part garden spgarden stuff, the GABA of 5 kinds of fruits and vegetables such as such as Kiwifruit, pumpkin, banana, hami melon, capsicum generates can than originally there being larger increase, particularly Kiwifruit is the most obvious, 2 are increased to from 5.8mg/L, 484.3mg/L, adding 430 times, is secondly pumpkin, and the obvious synergy of Kiwifruit, pumpkin and yeast.The ability that this promotion GABA activity increases then is not found that there is in the part fruits and vegetables classes such as orange, eggplant, spinach.
3. add yeast fermentation again after fresh fruit of vegetables deactivation, the GABA concentration of generation is all very low, illustrates that the GABA generation activity that fresh fruit of vegetables has plays an important role in this research.
Test example 2: pumpkin adds concentration generates GABA ability impact on fermentation reaction
In order to Jin mono-Walk inquires into the optimum reaction conditions that fresh fruit of vegetables fermentation generates GABA, and add the promoter action of yeast, the cheap pumpkin of this research choice for use price comparison has carried out detailed further investigated as fermentation raw material, first inquires into the interpolation concentration of Sucus Cucurbitae moschatae to the impact generating GABA ability.Namely each 200g of fermentation reaction liquid containing glucose 3%, monosodium glutamate 1.5%, bread yeast 0.5% and different Sucus Cucurbitae moschatae concentration is injected in the 500ml conical beaker respectively after 7 sterilizings, then the same with test example 1, conical beaker is placed in the shaking table of 37 DEG C, after continuously fermenting 2 days, centrifugation, by the 200g before supernatant liquor constant volume to fermentation, its GABA of sampling analysis generates concentration respectively.
Table 2. Sucus Cucurbitae moschatae adds concentration generates GABA ability impact on fermentation reaction
From above result, Sucus Cucurbitae moschatae is added concentration and is generated the impact of GABA ability clearly to fermentation reaction.When not adding Sucus Cucurbitae moschatae, the generation concentration of GABA is very low, and along with Sucus Cucurbitae moschatae adds the increase of concentration, GABA generates concentration and linearly significantly rises.Consider the toughness of raw materials cost and reaction solution, this research is thought to use the Sucus Cucurbitae moschatae of below interpolation 40% concentration to be advisable.
Test example 3: yeast adds concentration generates GABA ability impact on fermentation reaction
The each 200g of fermentation reaction liquid containing glucose 3%, monosodium glutamate 1.5%, fresh pumpkin juice 20% and different bread yeast concentration is injected in 500ml conical beaker respectively after 6 sterilizings, then the same with test example 2, conical beaker is placed in the shaking table of 37 DEG C, after continuously fermenting 2 days, centrifugation, by the 200g before supernatant liquor constant volume to fermentation, its GABA of sampling analysis generates concentration respectively.
Table 3. yeast adds concentration generates GABA ability impact on fermentation reaction liquid
From above result, it is also obvious that yeast adds the impact of concentration on fermentation reaction generation GABA ability.When not adding yeast, the generation concentration of GABA is lower, and along with yeast adds the increase of concentration, GABA generates concentration and linearly rises.Consider the toughness of cost and reaction solution, this research is thought to use the yeast adding 0.5%-1.0% concentration to be advisable.
In addition, the different types of yeast thalline of interpolation generates GABA capacity difference to fermentation reaction has also been inquired in this research specially.Shi Yan Knot fruit shows (omitting in this specification sheets), except bread yeast, other yeast, commodity as commercially available in Angel Yeast Co., Ltd are called the ability that wine active dry yeast, beer high activity dried yeast, high-temperature resistant and highly-active dry yeast, the sugared high activity dried yeast of resistance to height, Tony yeast and Lattice Topology yeast etc. all have equal promotion GABA generation, and therefore operable yeast strain includes but not limited to all edible yeast strains in the present invention.
Test example 4: glucose adds concentration generates GABA ability impact on fermentation reaction
The each 200g of fermentation reaction liquid containing bread yeast 0.5%, monosodium glutamate 1.5%, fresh pumpkin juice 20% and different glucose concn is injected in 500ml conical beaker respectively after 6 sterilizings, then the same with test example 2, conical beaker is placed in the shaking table of 37 DEG C, after continuously fermenting 2 days, centrifugation, by the 200g before supernatant liquor constant volume to fermentation, its GABA of sampling analysis generates concentration respectively.
Table 4. glucose adds concentration generates GABA ability impact on fermentation reaction
From above result, the impact that glucose interpolation concentration generates GABA ability to fermentation reaction is not clearly, this is because oneself warp contains the carbohydrate Vela events such as glucose in fresh pumpkin juice.But with glucose without compared with the blank of adding, the interpolation of glucose still serves certain promoter action.Also find, the surplus of glucose adds (such as 10% concentration) can make the generation concentration of GABA reduce on the contrary simultaneously, and this may be cross due to glucose the osmotic pressure rising that Retained adds the liquid that induces reaction, and inhibits the cause of related enzyme activity on the contrary.
Test example 5: ventilate and fermentation reaction is generated to the impact of GABA ability
The fermentation reaction liquid each 7 containing glucose 3%, monosodium glutamate 1.5%, fresh pumpkin juice 40% and bread yeast 0.5% concentration is injected in 10 liters of fermentor tanks respectively after 4 sterilizings, 000g, and use air compressor in reaction process, pass into 0 continuously, 1,2, the sterile air of 3L/min, at pH 5.0, under temperature 37 DEG C of conditions, after continuously fermenting 2 days, centrifugation, by 7,000g before supernatant liquor constant volume to fermentation, its GABA of sampling analysis generates concentration respectively.
The different air flow of table 5. generates the impact of GABA ability to fermentation reaction
From above result, air flow generates the obvious effect of GABA ability to fermentation reaction, and under this test example condition, the air passing into 2 ~ 3L/min continuously effectively can promote the generation of GABA.
Test example 6: differential responses liquid pH generates the impact of GABA ability to fermentation reaction
The fermentation reaction liquid each 7 containing glucose 3%, monosodium glutamate 1.5%, fresh pumpkin juice 40% and bread yeast 0.5% concentration is injected in 10 liters of fermentor tanks respectively after 4 sterilizings, 000g, and use 10% lactic acid solution and 5% ammoniacal liquor, in reaction process, the pH of reaction solution in different fermentations tank is adjusted to 4,5,6,7 respectively automatically, afterwards at 37 DEG C, the continuous aeration condition bottom fermentation of 2L/min is after 2 days, centrifugation, by 7 before supernatant liquor constant volume to fermentation, 000g, its GABA of sampling analysis generates concentration respectively.
Table 6. differential responses liquid pH generates the impact of GABA ability to fermentation reaction
From above result, reaction solution pH generates the impact of GABA ability clearly to fermentation reaction, under this study condition, the optimal pH generating GABA between 5-6, lower than pH 5 or generate higher than pH 6, GABA can be all significantly low.
Test example 7: different fermentations temperature generates the impact of GABA ability to fermentation reaction
The fermentation reaction liquid each 7 containing glucose 3%, monosodium glutamate 1.5%, fresh pumpkin juice 30% and bread yeast 0.5% concentration is injected in 10 liters of fermentor tanks respectively after 4 sterilizings, 000g, and leavening temperature is set as 20 DEG C, 30 DEG C, 37 DEG C and 43 DEG C respectively, at pH5, continuously ferment under the continuous aeration condition of 2L/min 2 days, and respectively fermentation 0,6,12,20,28,36,48h time point sampling 100g, heated and inactivated, centrifugation, by supernatant liquor constant volume to 100g, its GABA of sampling analysis generates concentration, its analytical results as Fig. 1 respectively.
From the result of Fig. 1, under 20 DEG C or 37 DEG C of reaction conditionss, the ability that fermentation generates GABA is the highest, and under 30 DEG C or 43 DEG C of conditions, the ability that fermentation generates GABA then obviously reduces.Analyze its reason may be due to yeast promote optimum reaction conditions that GABA generates answer The be under yeast itself is neither in the envrionment temperature being suitable for thalli growth propagation, be not in the cruel envrionment temperature of mistake that thalline is easy to die again under.20 DEG C or 37 DEG C, neither the optimum temperuture of yeast bulk-growth propagation, are not again the cruel conditions of the nonviable mistake of yeast thalline, be therefore conducive to yeast play its promote GABA generate can effect.And the temperature of 30 DEG C is best suited for the growing multiplication of yeast thalline, thus reduce the effect that it promotes GABA generation energy; 43 DEG C of survivals that then have impact on yeast because temperature is too high, thus also reduce its promote GABA generate can effectiveness.
Can also know from the data Fig. 1, fermentation reaction just reaches maximum substantially at 20 hours, extends the growing amount that the fermentation reaction time can not continue to improve GABA.Therefore, this research thinks that the optimum time of fermentation was advisable with 20 ~ 24 hours.
Above-described embodiment is one of the present invention preferably scheme, not does any pro forma restriction to the present invention, also has other variant and modified method under the prerequisite not exceeding the technical scheme described in claim.
Claims (8)
1. pass through fresh fruit of vegetables juice fermentation for a method for γ-aminobutyric acid, it is characterized in that, described method comprises the steps:
(1) fresh fruit of vegetables is cleaned, in fresh fruit of vegetables: the ratio of pure water=1:1 ~ 5 mixes garden spgarden stuff of pulling an oar to obtain;
(2) one of following formula, fermenting is selected to prepare γ-aminobutyric acid:
Formula one, according to weight percent meter, each component consists of: garden spgarden stuff 10 ~ 50%, monosodium glutamate 0.1 ~ 3.0%, dry yeast thalline 0.1 ~ 3.0%, surplus is water;
Formula two, according to weight percent meter, each component consists of: garden spgarden stuff 10 ~ 50%, monosodium glutamate 0.1 ~ 3.0%, dry yeast thalline 0.1 ~ 3.0%, glucose 0.5 ~ 5.0%, surplus is water;
Formula three, according to weight percent meter, each component consists of: garden spgarden stuff 10 ~ 50%, monosodium glutamate 0.1 ~ 3.0%, surplus is water;
Fermentation processes temperature is 10 ~ 50 DEG C, pH3 ~ 7, fermentation time 6 ~ 48 hours.
2. method according to claim 1, is characterized in that: the fruit and vegetable materials of the garden spgarden stuff of described formula one is pumpkin, Kiwifruit, banana, hami melon or capsicum.
3. method according to claim 1, is characterized in that: the fruit and vegetable materials of the garden spgarden stuff of described formula two is pumpkin, Kiwifruit, banana, hami melon or capsicum.
4. method according to claim 1, is characterized in that: the fruit and vegetable materials of the garden spgarden stuff of described formula three is pumpkin, banana, orange, hami melon, eggplant, spinach or capsicum.
5. the method according to claim 1-4 any one, is characterized in that: pass into air continuously in fermenting process.
6. method according to claim 5, is characterized in that: the intake of air is 0.1 ~ 0.5V/V.
7. the method according to claim 1-4 any one, is characterized in that: fermentation processes temperature is 20 ~ 37 DEG C, pH 5-6.
8. the method according to claim 1-4 any one, is characterized in that: fermentation time 20 ~ 24 hours.
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| CN106417533A (en) * | 2016-11-21 | 2017-02-22 | 昆明理工大学 | Making method of gamma-aminobutyric acid containing biscuits |
| CN106417480B (en) * | 2016-11-21 | 2019-11-08 | 昆明理工大学 | A kind of production technology of the bread rich in γ-aminobutyric acid |
| CN113061553A (en) * | 2020-07-17 | 2021-07-02 | 鲁东大学 | Lactobacillus brevis strain and culture method and application thereof |
| CN115644382A (en) * | 2022-10-25 | 2023-01-31 | 浙江科技学院 | Method for preparing fruit and vegetable products by enriching gamma-aminobutyric acid through three-bacterium linkage fermentation |
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