(College of Food Engineering and Biotechnology/Key Laboratory of Food Nutrition and Safety of Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China)
To screen high GABA-producing Monascus strains from the laboratory, effects of Monascus inoculum, temperature, time, and the sodium glutamate content on GABA production were studied. Taking the production of GABA as the index, single factors and the orthogonal experiment were implemented to attain the optimum fermentation conditions, the temperature of Monascus CH-1 30℃, optimum fermentation time nine days, optimum inoculation 17%, and optimum dosage of sodium glutamate 0.10g. The GABA yield by Monascus CH-1 was 1.93mg/g and the citrinin content was 0.01μg/g below the national standards. The more forms of red kojic rice food product can be developed.
ZHANG Yuanlin, WANG Changlu,CHEN Mianhua, LI Fengjuan, LI Zhenjing, WANG Yurong. Screening of High GABA-production by Monascus and Optimization of its Fermentation Conditions[J]. Journal of Food Science and Technology,2014,32(5):35-40.Copy