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《Liquor-Making Science & Technology》 2008-05
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Optimization of Solid Fermentation Conditions of MP1104 in Beer Dregs to Produce GABA

ZHANG Xu-lan, ZHENG Yan, WU Tian-xiang,HUANG Xiao-ling and CHEN Yan (Chemical Engineering Department of Guizhou Univerdity,Guiyang, Guizhou 550003, China)  
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.
【CateGory Index】: TS262.5
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