摘要
从市售腐乳中筛选出红曲霉菌种MP1104,发现其在啤酒糟中有较好的产GABA能力。初步研究了MP1104在啤酒糟中生产GABA的发酵条件并进行了条件参数优化,得出最佳的发酵条件,为装瓶量35g、发酵温度26℃、发酵周期8.08d,预测的GABA最佳条件下的产量为0.1743mg/g。
It was found that Monascus purpureus （MP1104）, screened from soy cheese （sold in the market in Guizhou）, could produce GABA in beer dregs. The fermentation conditions of MP1104 in beer dregs to produce GABA were studied and then the relative technical parameters were optimized as follows：35 g flask filling quantity, fermentation temperature at 26 ℃, and 8.08 d fermentation period. Under the above conditions, the outpout of GABA would reach 0.1743 mg/g.
出处
《酿酒科技》
北大核心
2008年第5期105-107,共3页
Liquor-Making Science & Technology
