|
KMID : 1007520220310030333
|
|
Food Science and Biotechnology
2022 Volume.31 No. 3 p.333 ~ p.341
|
|
|
Gamma-aminobutyric acid fermentation in MRS-based medium by the fructophilic Lactiplantibacillus plantarum Y7
|
|
Kim Jae-Gon
Yoon Yong-Won
Kim Min-Sun
Lee Myung-Hyun
Kim Geun-Ah
Bae Ki-Ho
Yoon Sung-Sik
|
|
|
Abstract
|
|
|
|
Among the key metabolites produced by probiotic lactic acid bacteria (LAB), the use of gamma-aminobutyric acid (GABA), which alleviates hypertension, depression, and sleepiness in humans, is gaining popularity. Thus, GABA-producing LAB are sought after. GABA-producing LAB were preliminarily screened in acidified-MRS broth and quantified via GABase assays. The one-factor-at-a-time strategy was applied to determine the optimal conditions for GABA production. GABA production in reconstituted skim milk medium (RSM) and antibiotic susceptibility testing were performed to evaluate the potential of the strain as a yogurt starter. L. plantarum Y7 produced 4,856.86?±?82.47 μg/mL of GABA at optimal culture conditions. Co-cultivation of Y7 and commercial Lactobacillus bulgaricus affected the amount of GABA production (6.85?±?0.20 μg/mL) in RSM. Y7 was susceptible to ampicillin, erythromycin, and tetracycline. Therefore, L. plantarum Y7 represents a promising strain for GABA production in the food industry.
|
|
|
KEYWORD
|
|
|
Gamma-aminobutyric acid, Fructophilic bacterium, Lactiplantibacillus plantarum, Optimization, Yogurt starter
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
 
|
|