NGHIÊN CỨU TUYỂN CHỌN VÀ NUÔI CẤY VI KHUẨN Bacillus sp. ĐỂ SINH TỔNG HỢP ACID γ-AMINOBUTYRIC TRONG NƯỚC CHUA ĐẬU HŨ
DOI:
https://doi.org/10.62985/j.huit_ojs.vol26.no3.438Từ khóa:
Acid γ-aminobutyric (GABA), Bacillus sp., lên men, nước chua đậu hũ, sản xuất GABATóm tắt
Acid γ-aminobutyric (GABA) là một acid amin không thuộc nhóm cấu tạo protein, có vai trò quan trọng liên quan đến hoạt động hệ thần kinh của sinh vật. Việc ứng dụng vi sinh vật trong sản xuất GABA từ các phụ phẩm trong quá trình chế biến cũng đang được quan tâm như một phương pháp sản xuất bền vững và hiệu quả. Nghiên cứu này được thực hiện với mục tiêu nhằm tuyển chọn các chủng vi khuẩn Bacillus có khả năng sinh tổng hợp GABA và khảo sát điều kiện nuôi cấy như nguồn carbon, nitrogen và pH môi trường phù hợp cho chủng vi khuẩn Bacillus đã tuyển chọn trong môi trường nước chua đậu hũ. Kết quả xác định được chủng Bacillus sp. HV5 có khả năng sinh tổng hợp GABA cao nhất khi nuôi cấy trong môi trường nước chua đậu hũ được bổ sung 1% (w/v) tinh bột, 1% (w/v) peptone, 1% (w/v) MSG ở pH 7. Kết quả sau 72 giờ lên men ở nhiệt độ 35 ℃ trong điều kiện ủ lắc 200 vòng/phút cho hàm lượng GABA đạt 1,288 ± 0,089 mg/mL.
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