長久以來，食用蘑菇因其營養價值和藥用特性而深受人們的消費與讚賞。巴西蘑菇（Agaricus blazei Murill）是一種源自於巴西東南部山區的傘菌屬真菌，因具有許多活性物質而廣受大家注目，尤其是抗腫瘤多醣體，在諸多文獻中都進行廣泛深入的研究。但由於目前缺乏巴西蘑菇與乳酸菌的相關研究，因此本論文目的為將自行分離篩選之乳酸菌與巴西蘑菇子實體及菌絲體進行發酵，並產生高含量γ-氨基丁酸（GABA）之發酵(液)產品，藉以評估巴西蘑菇作為發酵培養基之發展潛力。 在自然發酵的巴西蘑菇樣品液中，我們成功篩選出BCE119151乳酸菌株，並顯示出最高GABA產生能力。根據革蘭氏染色、生化試驗及16S rDNA序列測定結果，表明BCE119151為Lactobacillus buchneri(布氏乳桿菌)。在結合子實體發酵部分，使用BCE119151可成功發酵巴西蘑菇和黃豆粉混合物（ABSFS）。根據實驗結果，於初始pH 6.0、37℃ 操作條件下，可產生27.34 g/L GABA產量、 59.6% GABA轉化率；在未添加Monosodium glutamate (MSG)情況下，也可成功轉化出214 mg/L的GABA含量。在結合菌絲體發酵部分，利用豆漿作為第一階段巴西蘑菇菌絲體培養基並進行搖瓶發酵，再以連續式操作接著第二階段乳酸菌發酵，成功地在最大菌絲重情況下，發酵轉化出24.54 g/L的GABA含量、其GABA轉化率為62.6%；未添加MSG情況下，也可於最大麩胺酸含量下轉化出149 mg/L的GABA含量。綜合上述結果，巴西蘑菇與L. buchneri BCE119151結合進行發酵，可發展出具有高營養價值和功能特性之GABA發酵產品，並應用於相關飲品及其保健食品開發。 ;For many years, edible mushrooms have been consumed and appreciated by their nutritional value, and medicinal properties. Agaricus blazei Murrill (ABM) is a mushroom native from Brazil largely studied due to its bioactive compounds, particularly polysaccharides. The aim of this work was to evaluate the potential of ABM as basal medium for the lactic acid fermentation of high γ-aminobutyric acid (GABA)-producing strain which was isolated from fermented edible mushroom. Owing to the lack of a detailed study on fermented ABM with lactic acid bacteria (LAB), the current study was employed to exploit and optimize the fermentation condition for the production of GABA with LAB. LAB that accumulated GABA in culture medium were screened to identify strains with high GABA-producing ability. One strain, BCE119151, showed the highest GABA-producing ability among the screened strains. BCE119151 was identified as Lactobacillus buchneri based on Gram-staining, metabolic characteristics, and 16S rDNA sequence determination. ABM fruiting bodies powder and soybean flour mixture (ABSF) was successfully fermented using BCE119151. According to our results, the fermentation was optimized using the ABSF mixture (ABMP: soybean flour=2.5:1), with BCE119151, at an initial pH of 6.0, the incubation temperature at 37 degrees C for 7 days. Under these conditions, BCE119151 produced GABA at a concentration of 27.34 g/L with a 59.6% GABA conversion rate, it was also successfully produced 214 mg/L of GABA content without added MSG. In addition, the first soymilk mycelial fermantation with BCE119151, 24.54 g/L of GABA was produced from the mycelial soymilk medium in maximum of TITC1 biomass and with a 62.6% GABA conversion rate.It was also produced 149 mg/L of GABA content without added MSG.The results suggested that the Agaricus blazei Murrill and L. buchneri BCE119151 possessed a prospect to be applied in fermented plant beverages and other health products with high nutritive values and functional properties.
