摘要
为改善大蒜提取物品质,提高其有效成分S-烯丙基-L-半胱氨酸(S-allyl-L-cysteine,SAC)的含量,促进其工业化生产与应用,该文从不同产地的传统发酵豆制品——纳豆中分离产γ-谷氨酰转肽酶(γ-glutamyl transpeptidase,GGT)的菌株,先后通过菌落形态初筛与酶活力复筛,确定产较高γ-谷氨酰转肽酶酶活的菌株BNP-BS001。经过形态、生理生化和16S rDNA测序分析,确定BNP-BS001菌株为枯草芽孢杆菌。经过单因素和响应面优化试验,确定菌株最佳发酵工艺为发酵温度37℃、初始pH7.2、接种量5.5%、发酵时间48 h,在此条件下,发酵粗酶液中γ-谷氨酰转肽酶酶活力达到最高(231.42 U/L),比未优化前提高1.13倍。在50℃、pH9.0条件下,向大蒜提取物中加入发酵粗酶液,酶促转化3 h,γ-谷氨酰-S-烯丙基-L-半胱氨酸(γ-glutamyl-S-allyl-L-cysteine,GSAC)完全转化,S-烯丙基-L-半胱氨酸含量达到0.821%,与市售陈化大蒜提取物相比含量更高,且有效缩短加工时间。
To enhance the quality of garlic extract,increase the content of its active ingredient S‑allyl‑Lcysteine(SAC),and promote its industrial‑scale production and application,this study isolatedγ‑glutamyl transpeptidase(GGT)‑producing strains from natto,a traditional fermented soybean product sourced from various regions.Through initial screening based on colony morphology and subsequent re‑screening based on enzyme activity,the strain BNP‑BS001 with high GGT activity was obtained.Through a comprehensive array of morphological,physiological,and biochemical analyses and 16S rDNA sequencing,the strain BNP‑BS001 was precisely characterized as Bacillus subtilis.Through single‑factor and response surface optimization experiments,it was determined that the optimal fermentation process of the strain was a fermentation temperature of 37.0℃,an initial pH of 7.2,an inoculum size of 5.5%,and a fermentation duration of 48 hours.Under these conditions,the enzyme activity of GGT in the crude fermentation enzyme liquid reached a maximum of 231.42 U/L,which was 1.13 times increment compared to the pre‑optimization level.Under the conditions of 50℃and pH9.0,the crude fermentation enzyme liquid was added to the garlic extract and enzymatically converted for three hours.γ‑glutamyl‑S‑allyl‑L‑cysteine(GSAC)was completely transformed,and the S‑allyl‑L‑cysteine content reached 0.821%,which was higher than that of the commercially available aged garlic extract and effectively shortened the processing time.
作者
刘梦璐
李鑫
徐晓晓
王庚申
钟斌
王鹏
LIU Menglu;LI Xin;XU Xiaoxiao;WANG Gengshen;ZHONG Bin;WANG Peng(Qingdao BNP Bioscience Co.,Ltd.,Qingdao 266111,Shandong,China)
出处
《食品研究与开发》
2026年第4期131-140,共10页
Food Research and Development
