CN114958694A - Lactobacillus rhamnosus for co-producing conjugated linoleic acid and gamma-aminobutyric acid and application thereof - Google Patents
Lactobacillus rhamnosus for co-producing conjugated linoleic acid and gamma-aminobutyric acid and application thereof Download PDFInfo
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- CN114958694A CN114958694A CN202210790287.7A CN202210790287A CN114958694A CN 114958694 A CN114958694 A CN 114958694A CN 202210790287 A CN202210790287 A CN 202210790287A CN 114958694 A CN114958694 A CN 114958694A
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- acid
- linoleic acid
- lactobacillus rhamnosus
- gamma
- conjugated linoleic
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- JBYXPOFIGCOSSB-GOJKSUSPSA-N 9-cis,11-trans-octadecadienoic acid Chemical compound CCCCCC\C=C\C=C/CCCCCCCC(O)=O JBYXPOFIGCOSSB-GOJKSUSPSA-N 0.000 title claims abstract description 58
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
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- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/166—Addition of, or treatment with, enzymes or microorganisms
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P13/00—Preparation of nitrogen-containing organic compounds
- C12P13/005—Amino acids other than alpha- or beta amino acids, e.g. gamma amino acids
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P7/00—Preparation of oxygen-containing organic compounds
- C12P7/64—Fats; Fatty oils; Ester-type waxes; Higher fatty acids, i.e. having at least seven carbon atoms in an unbroken chain bound to a carboxyl group; Oxidised oils or fats
- C12P7/6409—Fatty acids
- C12P7/6427—Polyunsaturated fatty acids [PUFA], i.e. having two or more double bonds in their backbone
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- A—HUMAN NECESSITIES
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
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- Y02A50/30—Against vector-borne diseases, e.g. mosquito-borne, fly-borne, tick-borne or waterborne diseases whose impact is exacerbated by climate change
Abstract
The invention discloses a lactobacillus rhamnosus for co-producing conjugated linoleic acid and gamma-aminobutyric acid and application thereof, wherein the strain is preserved in China center for type culture Collection in 2022, 5 months and 13 days, and the preservation number is CCTCCM 2022615; according to the invention, a normal-pressure room-temperature plasma mutagenesis technology is adopted, and lactobacillus rhamnosus SG906 capable of efficiently co-producing conjugated linoleic acid and gamma-aminobutyric acid is obtained through screening, the lactobacillus rhamnosus SG906 is inoculated into a culture medium containing free linoleic acid and glutamic acid for fermentation for 72 hours, the content of the conjugated linoleic acid in a fermentation liquid is up to 7.95g/L, the content of the gamma-aminobutyric acid is up to 178.32g/L, and the production cost is greatly reduced; the lactobacillus rhamnosus SG906 belongs to lactobacillus food, has good safety, can be widely applied to the fields of medicines, health-care products, beverages and the like, and has huge application value and market development potential.
Description
Technical Field
The invention particularly relates to lactobacillus rhamnosus for co-producing conjugated linoleic acid benzene and gamma-aminobutyric acid and application thereof, belonging to the technical field of microorganisms.
Background
With the economic development and the improvement of the living standard of people, a series of diseases such as hyperlipidemia, type II diabetes, hypertension, atherosclerosis, even malignant tumor and the like caused by obesity have great harm to the health of human bodies. Therefore, the low-price, safe and efficient nutritional health care products are the current research hotspots.
Conjugated Linoleic Acid (CLA) is a generic name for various positional isomers and geometric isomers of octadecadienoic acid containing Conjugated double bonds, and the double bonds of CLA are mainly arranged in four positions on a carbon chain: 8,10-, 9,11-, 10, 12-and 11,13-, and since the carbon atoms at both ends of the conjugated double bond have both cis (cis) and trans (trans) geometrical configurations, i.e., each positional isomer has four geometrical isomers of cis-cis, cis-trans, trans-cis, trans-trans, the CLA isomers are numerous, of which c9, t11-CLA and t10, c12-CLA are the two major isomers which are the most abundant and have been confirmed to have physiological activity. A large number of researches show that the health-care food has various nutritional and health-care functions, such as anticancer, anti-diabetes, anti-atherosclerosis, body fat content reduction, insulin resistance, body immunity regulation and the like.
The natural CLA mainly exists in meat and dairy products of ruminants such as cattle, sheep and the like, the content of the natural CLA is extremely low, and the CLA is synthesized by a chemical method in the industry at present, but the problems of reagent residue, high cost and the like exist. CLA is synthesized by using microorganisms without high temperature and high pressure, and the separation and purification steps are relatively simple. Some rumen bacteria, propionic acid bacteria, lactic acid bacteria and the like have been found to synthesize CLA, but bacteria such as rumen bacteria, propionibacterium acnes, vibrio fibrillis, megasphaera elsdenii and the like are not listed in the list of edible fungi and cannot be directly eaten. CLA can be directly applied to food by using food safety-grade lactic acid bacteria, so that CLA produced by using the lactic acid bacteria has wide application prospect, but the CLA produced by some probiotics such as lactobacillus reuteri, lactococcus lactis and bifidobacterium breve which are reported at present has low efficiency. CLA was approved by the ministry of health care, china, in 2009 as early as being included in the list of new food products. However, chemically synthesized or biosynthesized CLA is expensive, limiting its scale-up application to conventional food additives.
Gamma-aminobutyric acid (GABA) is a natural functional nonprotein amino acid, has important physiological functions of treating diabetes, reducing blood pressure, preventing obesity, reducing blood ammonia, improving sleep, activating liver function, improving climacteric syndrome and the like, is applied to functional foods, becomes a research hotspot, and is widely applied to foods, medicines and cosmetics. The Japanese Hokkaido, European Food Safety Agency (EFSA) and the United states Food and Drug Administration (FDA) acknowledge that GABA produced by lactic acid bacteria fermentation is a natural food additive, and the national Ministry of health approves the GABA as a new resource food in 2009. Currently, methods for synthesizing GABA include chemical methods and biological methods; the chemical method has the problems of pyrrolidone residue, more side reactions and the like, and cannot be applied to the field of food; the biological method includes plant enrichment method and microorganism method, and germinated brown rice and beans contain a large amount of gamma-aminobutyric acid, but the extraction cost is high and large-scale production cannot be realized. The microorganism has short growth cycle and high propagation speed, and is widely applied to GABA production in recent years, and some escherichia coli, lactobacillus brevis, lactobacillus paracasei, yeast, mold and the like have been found to synthesize GABA, but the fermentation liquor has complex components, so that the cost for extracting high-quality GABA is high, the price is high, and the method is not beneficial to industrial production.
Lactobacillus has various health care effects as a food safety Grade (GRAS) microorganism, is often added into food as probiotic bacteria to promote human health, wherein Lactobacillus rhamnosus is one of intestinal flora of human body, Lactobacillus rhamnosus (Lactobacillus rhamnosus) is one of normal flora of human body, has high intestinal adhesion rate and strong planting capability, has important physiological health care functions of efficiently reducing cholesterol, promoting cell division, regulating intestinal flora, preventing and treating diarrhea, eliminating toxin, preventing decayed teeth, improving immunity of organism, resisting cancer and the like, is Lactobacillus with more function researches, and is widely applied to the production of foods such as yoghourt, cheese, solid beverage and the like.
In the prior art, common functional food is rich in CLA or GABA by an external adding mode, and high-purity CLA and GABA synthesized by natural or microorganisms are expensive, so that the large-scale application of CLA and GABA is limited. A great deal of research shows that the lactic acid bacteria have the capacity of synthesizing CLA or GABA, and CLA or GABA producing strains are tried to be applied to food in the prior art, but most scholars screen CLA or GABA producing strains with too low yield, some strains only producing CLA or GABA, and some strains which are not safe, are not allowed to be applied to food or cannot grow in food culture formulas.
Disclosure of Invention
In order to solve the technical problems, the invention provides the lactobacillus rhamnosus for co-producing the conjugated linoleic acid and the gamma-aminobutyric acid and the application thereof.
The invention aims to provide lactobacillus rhamnosus for co-producing conjugated linoleic acid and gamma-aminobutyric acid, wherein the lactobacillus rhamnosus SG906 for fermenting and co-producing conjugated linoleic acid and gamma-aminobutyric acid is preserved in China Center for Type Culture Collection (CCTCC) at 2022, 5 months and 13 days, the preservation number is CCTCC M2022615, the preservation address is Wuhan, Wuhan university, the postal code is as follows: 430072.
the morphological and physiochemical characteristics of the lactobacillus rhamnosus for fermenting and co-producing the conjugated linoleic acid and the gamma-aminobutyric acid are as follows:
colony color: milky white color
Aerobic mode: facultative anaerobe
The suitable growth temperature is as follows: 35-37 deg.C
The suitable growth pH is as follows: 5-6
Colony morphology: rod-shaped
Gram staining: and (4) positive.
The invention also aims to provide application of the lactobacillus rhamnosus in fermentation and coproduction of conjugated linoleic acid and gamma-aminobutyric acid.
The third purpose of the invention is to provide a method for co-producing conjugated linoleic acid and gamma-aminobutyric acid, wherein the lactobacillus rhamnosus SG906 provided by the invention is subjected to activation culture, seed culture and fermentation tank feed-back culture in sequence to efficiently co-produce the conjugated linoleic acid and the gamma-aminobutyric acid.
Further, the pH value of a liquid culture medium in the fermentation tank is 6.0-6.5, and the liquid culture medium comprises the following components in percentage by mass: 0.5% of glucose, 2% of bovine bone peptone, 2% of yeast powder, 0.03% of magnesium sulfate heptahydrate, 0.01% of manganese sulfate monohydrate, tween-800.2%, 5% of glutamic acid, 0.2% of linoleic acid and the balance of water.
Further, the fermenter culture cycle is divided into two phases:
(1) in the initial stage of fermentation culture, the concentration of initial glucose is controlled at 30g/L, and the residual sugar (calculated by glucose) in the fermentation system is controlled to be 0.5-1.0g/L by feeding 70% of glucose;
(2) OD in the fermenter 600 After 25 days, linoleic acid and glutamic acid are fed in to control the concentration of linoleic acid in the fermentation system to be kept at 0.01-0.1g/L and the concentration of glutamic acid to be kept at 1-5 g/L;
wherein the dissolved oxygen is controlled to be 20-45% in the whole process of the fermentation tank culture.
The fourth purpose of the invention is to provide an application of lactobacillus rhamnosus in a composite functional fermented tea beverage.
Compared with the prior art, the invention has the beneficial effects that:
1. the lactobacillus rhamnosus SG906 capable of efficiently co-producing conjugated linoleic acid and gamma-aminobutyric acid is found for the first time by adopting a normal-temperature normal-pressure plasma mutagenesis technology, the strain is fed-batch fermented, the concentration of the conjugated linoleic acid in a fermentation liquid can reach 7.95g/L at most, the conversion rate of linoleic acid serving as a substrate reaches 80.72%, the concentration of the gamma-aminobutyric acid in the fermentation liquid can reach 178.30g/L at most, and the conversion rate reaches 98.56%, so that the lactobacillus rhamnosus SG906 provided by the invention has great industrial application value.
2. The lactobacillus rhamnosus SG906 provided by the invention is a food-safe lactobacillus, is a probiotic strain widely applied to commerce, has the capacity of co-producing conjugated linoleic acid and gamma-aminobutyric acid, can be widely applied to preparation of CLA and GABA-rich composite functional health care products, foods, food additives or beverages, greatly reduces the preparation cost and has wide application prospect.
Drawings
FIG. 1 is a mutagenic lethality curve of Lactobacillus rhamnosus CICC 22152 in example 1 of the present invention;
FIG. 2 is a schematic diagram of primary screening fermentation results of Lactobacillus rhamnosus CICC 22152 and excellent mutant strain 96-well plate in example 1 of the present invention;
FIG. 3 is a schematic diagram of the shake flask re-screening fermentation results of Lactobacillus rhamnosus CICC 22152 and excellent mutant strains in example 2 of the present invention;
FIG. 4 is a fermentation graph of Lactobacillus rhamnosus SG 90620L fermentation tank in example 2 of the present invention.
Detailed Description
The invention is further described with reference to the drawings and the preferred embodiments, and the endpoints of the ranges and any values disclosed in the present invention are not limited to the precise range or value, and should be understood to encompass values close to these ranges or values; for numerical ranges, between the endpoints of each of the ranges and the individual points, and between the individual points may be combined with each other to give one or more new numerical ranges, which should be construed as specifically disclosed herein;
the experimental methods used in the following examples, unless otherwise specified, and the experimental methods not specified in the examples, are generally commercially available according to conventional conditions, and materials, reagents and the like used in the following examples, unless otherwise specified;
in the quantitative tests in the following examples, three repeated experiments are set, and the results are averaged;
detection of conjugated linoleic acid in the following examples: detecting according to a detection method of the QB/T5403-2019 conjugated linoleic acid in the light industry standard of the people's republic of China;
detection of gamma-aminobutyric acid: the detection is carried out according to the QB/T4587-2013 gamma-aminobutyric acid detection method of the light industry standard of the people's republic of China.
Example 1 Lactobacillus rhamnosus and mutagenesis screening thereof
Lactobacillus rhamnosus is obtained by subjecting Lactobacillus rhamnosus CICC 22152 which is a starting bacterium from China center for industrial microorganism strain preservation management to normal-pressure room-temperature plasma mutagenesis screening, and then obtaining Lactobacillus rhamnosus SG 906;
the method for mutagenizing and screening the lactobacillus rhamnosus SG906 comprises the following steps of:
s1, mutagenesis pretreatment: inoculating 100 μ L of glycerol strain of Lactobacillus rhamnosus CICC 22152 as starting strain to 5mL of MRS liquid culture medium for culture, and standing at 37 deg.C for culture to obtain bacterial liquid OD 600 The value is 1.0, centrifuging for 10min at 8000rpm, discarding supernatant, collecting thallus, washing thallus twice with physiological saline containing 5% (v/v) glycerol, resuspending to obtain uniformly dispersed thallus suspension, and adjusting final concentration of bacteria to 100-110 CFU.mL -1 ；
S2, normal-pressure room-temperature plasma mutagenesis: uniformly coating 20 mu L of the bacterial suspension prepared in the step S1 on the upper surface of a sterile slide, drying, transferring the slide to a stage by using tweezers, treating the slide of the bacterial object by using high-purity helium as a working gas of plasma, setting the power supply power to be 50W, the irradiation distance to be 4mm, the temperature of the plasma to be 26 ℃ and the gas flow to be 10L/min, carrying out plasma mutagenesis treatment at normal pressure and room temperature, and respectively taking the irradiation time to be 0 (control), 5, 10, 15, 20, 25, 30, 35, 40, 45, 50 and 55S; transferring the slide glass into an EP tube with the volume of 1.5mL after treatment, carrying out regeneration culture on an oscillator for 60min, and diluting by 10 times with physiological saline containing 5% (v/v) glycerol to form a new bacterial suspension;
wherein, the bacterial suspension is coated on an MRS solid culture medium plate and then is placed in a 37 ℃ incubator for culturing for 48 hours, the growth condition of the bacterial strain is observed, the number of bacterial colonies is counted, a lethality curve (shown in figure 1) is drawn, and the processing time with the lethality of 75 percent is selected;
s3, culture after mutagenesis: after the mutagenesis treatment of the sample is finished, 200 mu L of the new bacterial suspension obtained in the step S2 is taken and coated on an MRS solid culture medium, and the mixture is kept stand and cultured at 37 ℃ for 48h to separate the monoclonal;
s4, primary screening: carrying out primary screening on mutant strains subjected to mutagenesis separation by adopting a 96-pore plate, selecting a monoclonal to be cultured in the 96-pore plate containing 1mL of primary screening liquid culture medium under the culture condition of 37 ℃ and 100rpm for 72h, carrying out centrifugation to collect supernatant, detecting the contents of conjugated linoleic acid and gamma-aminobutyric acid in the supernatant, screening strains with high contents of conjugated linoleic acid and gamma-aminobutyric acid, using three co-screened high-yield mutant strains as primary screening strains, respectively naming SG253, SG906 and SG1158, and carrying out glycerol preservation, wherein the yields of the conjugated linoleic acid and the gamma-aminobutyric acid of the three strains are shown in figure 2; wherein, the primary screening liquid culture medium comprises the following components in percentage by mass: 0.3 percent of glucose, 1 percent of bovine bone peptone, 1 percent of yeast powder, 0.02 percent of magnesium sulfate heptahydrate, 0.005 percent of manganese sulfate monohydrate, 800.1 percent of tween-1, 6 percent of glutamic acid, 0.02 percent of linoleic acid and the balance of water, and the pH is adjusted to 6.0;
s5, re-screening: inoculating the glycerol bacteria of the excellent mutant strain and the control strain obtained by primary screening in the step S4 to an MRS solid culture medium according to the inoculation amount of 5% respectively for culture, then inoculating 1mL of glycerol bacteria liquid to 25mL of re-screened seed culture medium for culture, shaking the tube to fill 50% (v/v) of liquid, and standing for 48h at the culture temperature of 37 ℃; wherein, the re-screening seed culture medium comprises the following components in percentage by mass: 0.2 percent of glucose, 0.5 percent of bovine bone peptone, 0.5 percent of yeast powder, 0.01 percent of magnesium sulfate heptahydrate, 0.002 percent of manganese sulfate monohydrate, 800.1 percent of tween-1 and the balance of water, and the pH is adjusted to 6.0; inoculating 18.75mL of seed culture solution in the rescreened seed culture medium into 125mL of rescreened fermentation culture medium for culture according to 15% of inoculation amount, carrying out standing fermentation for 72h at the fermentation temperature of 37 ℃ in a 250mL shake flask, and then centrifuging to collect supernatant; wherein, the re-screening fermentation medium comprises the following components in percentage by mass: 0.3% of glucose, 2% of bovine bone peptone, 1.5% of yeast powder, 0.03% of magnesium sulfate heptahydrate, 0.01% of manganese sulfate monohydrate, tween-800.2%, 6% of glutamic acid, 0.1% of linoleic acid and the balance of water, and the pH is adjusted to 6.0; referring to fig. 3, the content of conjugated linoleic acid and gamma-aminobutyric acid in the supernatant is detected, a high-yield strain lactobacillus rhamnosus SG906 is screened out, and the strain is subjected to shaking flask fermentation for 72 hours, so that the conjugated linoleic acid in the fermentation broth reaches 0.76g/L and is increased by 7.6 times compared with a control bacterium, the concentration of the gamma-aminobutyric acid reaches 15.2g/L and is increased by 25.3 times compared with the control bacterium;
in the mutagenesis screening method, the MRS liquid culture medium comprises the following components in percentage by mass: casein peptone 1%, beef extract 1%, yeast powder 0.5%, glucose 0.5%, sodium acetate 0.5%, diammonium citrate 0.2%, tween-800.1%, dipotassium hydrogen phosphate 0.2%, magnesium sulfate heptahydrate 0.02%, manganese sulfate monohydrate 0.005%, and the balance of water, wherein the pH is adjusted to 6.0;
the MRS solid culture medium comprises the following components in percentage by mass: casein peptone 1%, beef extract 1%, yeast powder 0.5%, glucose 0.5%, sodium acetate 0.5%, diammonium citrate 0.2%, tween-800.1%, dipotassium hydrogen phosphate 0.2%, magnesium sulfate heptahydrate 0.02%, manganese sulfate monohydrate 0.005%, agar 2%, and the balance of water, and the pH is adjusted to 6.0;
finally, subculturing the screened high-quality lactobacillus rhamnosus mutant strain SG906 to examine the genetic stability of the lactobacillus rhamnosus mutant strain, carrying out passage once every 2 days for 10 generations, and carrying out shake flask fermentation every other generation to determine the contents of the biomass of the strain, the conjugated linoleic acid and the gamma-aminobutyric acid, wherein the results show that the biomass of the strain, the conjugated linoleic acid and the gamma-aminobutyric acid have no obvious change in the passage process of the lactobacillus rhamnosus mutant strain SG906 and have good genetic stability; the lactobacillus rhamnosus SG906 which is stable in heredity and can efficiently accumulate conjugated linoleic acid and gamma-aminobutyric acid at the same time is preserved in a China center for type culture Collection (CCTCC for short; address: Wuhan, Wuhan university; zip code: 430072) in 2022 at 5 months and 15 days, and the preservation number is CCTCC NO: m2022615.
Example 2 application of Lactobacillus rhamnosus in fermentation for coproduction of conjugated linoleic acid and gamma-aminobutyric acid
The method for co-producing the conjugated linoleic acid and the gamma-aminobutyric acid by fermentation adopts the lactobacillus rhamnosus SG906 provided by the invention and comprises the following steps:
a1, strain activation: inoculating 50 mu L of Lactobacillus rhamnosus SG906 glycerol strain to a test tube inclined plane containing an MRS solid culture medium, culturing for 48h at 37 ℃ in an incubator for strain activation, washing off thalli cells by using 5mL of sterile physiological saline, and preparing a strain cell suspension which is the activated strain suspension;
a2, seed culture: transferring 75mL of the activated strain suspension prepared in the step A1 into a 5L shake flask containing 1.5L of seed culture medium according to the inoculation amount of 5%, and performing static culture at 37 ℃ for 48h to prepare a seed solution, so that the number of the strains is further increased, and the activity of the strains is enhanced;
a3, feeding and feeding lactobacillus rhamnosus SG906 for fermentation: adopting a 20L full-automatic fermentation tank (the liquid loading amount is 10L) to perform feed-back fermentation of lactobacillus rhamnosus SG 906; inoculating 1.5L seed culture solution cultured in step A2 into liquid culture medium in 10L fermentation tank at 15% inoculation amount, at initial stage of fermentation culture, aeration ratio is 0.1 (V/V.m), tank pressure is 0.01Mpa, stirring is controlled at 100rpm, temperature is controlled at 37 deg.C, initial glucose concentration is controlled at 30g/L, and residual sugar (calculated as glucose) in fermentation system is controlled at 0.5-1.0g/L by feeding 70% glucose; OD in the fermenter 600 After 25 g, linoleic acid and glutamic acid are fed in to control the concentration of linoleic acid in the fermentation system to be kept at 0.01-0.1g/L and the concentration of glutamic acid to be kept at 1-5 g/L; controlling the dissolved oxygen at 20-45% and pH at 5.0-5.5 in the whole fermentation tank culture process, controlling the fermentation period at 72h, centrifuging at 8000rpm for 10min, and collecting the fermentation supernatant;
wherein the liquid culture medium in the fermentation tank comprises the following components in percentage by mass: 0.5% of glucose, 2% of bovine bone peptone, 2% of yeast powder, 0.03% of magnesium sulfate heptahydrate, 0.01% of manganese sulfate monohydrate, tween-800.2%, 5% of glutamic acid, 0.2% of linoleic acid and the balance of water;
finally, the content of conjugated linoleic acid and gamma-aminobutyric acid in the fermentation supernatant is determined, and the fermentation supernatant obtained through the step a3 is subjected to conjugated linoleic acid and gamma-aminobutyric acid detection, referring to fig. 4, and the detection results are as follows: after 72h of feed-back fermentation of lactobacillus rhamnosus SG906, the concentration of conjugated linoleic acid in fermentation liquor can reach 7.95g/L at most, and the conversion rate reaches 80.72% by taking linoleic acid as a substrate; the concentration of the gamma-aminobutyric acid in the fermentation liquor can reach 178.32g/L at most, the conversion rate reaches 98.56%, and the method has great industrial application value.
Example 3 application of Lactobacillus rhamnosus SG906 in preparation of composite functional fermented tea beverage
(1) Preparing tea extract liquid: adding 50kg distilled water into 1kg tea, boiling and extracting at 100 deg.C for 15min, and centrifuging at 5000rpm for 20min to obtain tea extract;
(2) lactobacillus rhamnosus SG906 fermented jasmine tea
Inoculating 2.25L of cultured Lactobacillus rhamnosus SG906 seed solution into jasmine tea extract liquid fermentation system according to the inoculation amount of 5%, and controlling the colony number of the initial Lactobacillus rhamnosus SG906 at 150 CFU.mL -1 Fermenting at 37 ℃ and 100rpm for 96h to obtain the probiotic fermented tea beverage containing conjugated linoleic acid and gamma-aminobutyric acid, wherein the CLA content and the GABA content are respectively 0.63g/L and 2.14 g/L.
The tea extract fermentation system comprises: 5% of glucose, 0.3% of yeast extract, 0.3% of soybean peptone, 1% of milk powder, 0.2% of sodium citrate, 5% of glutamic acid, 0.08% of linoleic acid and the balance of tea extract, and adjusting the pH value to 5.0 by phosphoric acid.
The above description is only an embodiment of the present invention, and is not intended to limit the scope of the present invention, and all equivalent structures or equivalent processes performed by the present invention or directly or indirectly applied to other related technical fields are also included in the scope of the present invention.
Claims (6)
1. The lactobacillus rhamnosus for co-producing the conjugated linoleic acid and the gamma-aminobutyric acid is characterized in that: lactobacillus rhamnosus SG906 with the preservation number of CCTCC M2022615.
2. The use of lactobacillus rhamnosus according to claim 1 for the fermentative co-production of conjugated linoleic acid and γ -aminobutyric acid.
3. A method for co-producing conjugated linoleic acid and gamma-aminobutyric acid is characterized in that: the lactobacillus rhamnosus SG906 of claim 1 is adopted to carry out activation culture, seed culture and fermenter feed-back culture in sequence to efficiently co-produce conjugated linoleic acid and gamma-aminobutyric acid.
4. The method of claim 4, wherein the conjugated linoleic acid and the gamma-aminobutyric acid are co-produced by: the pH value of a liquid culture medium in the fermentation tank is 6.0-6.5, and the fermentation tank comprises the following components in percentage by mass: 0.5% of glucose, 2% of bovine bone peptone, 2% of yeast powder, 0.03% of magnesium sulfate heptahydrate, 0.01% of manganese sulfate monohydrate, tween-800.2%, 5% of glutamic acid, 0.2% of linoleic acid and the balance of water.
5. The method of claim 4, wherein the conjugated linoleic acid and the gamma-aminobutyric acid are co-produced by: the fermenter culture cycle is divided into two phases:
(1) in the initial stage of fermentation culture, the concentration of initial glucose is controlled at 30g/L, and the residual sugar (calculated by glucose) in the fermentation system is controlled to be 0.5-1.0g/L by feeding 70% of glucose;
(2) OD in the fermenter 600 After 25 g, linoleic acid and glutamic acid are fed in to control the concentration of linoleic acid in the fermentation system to be kept at 0.01-0.1g/L and the concentration of glutamic acid to be kept at 1-5 g/L;
wherein the fermentation period is 72h, and the dissolved oxygen is controlled to be 20-45% in the whole process of the fermentation tank culture.
6. The use of lactobacillus rhamnosus according to claim 1 for preparing a complex functional fermented tea beverage.
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