Isolation of γ-aminobutyric acid-producing bacteria and optimization of fermentative medium |
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Authors: | Xiaoxue Lu Zhigang Chen Zhenxin Gu Yongbin Han |
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Affiliation: | aCollege of Food Science & Technology, Nanjing Agricultural University, Nanjing 210095, People's Republic of China |
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Abstract: | Ten γ-aminobutyric acid (GABA)-producing lactic acid bacteria (LAB) strains were isolated from kimchi and yoghurt. The strain B, isolated from kimchi showed the highest GABA-producing ability (3.68 g/L) in MRS broth with 1% monosodium glutamate (MSG). Strain B was identified as Lactococcus lactis subsp. lactis. The GABA-producing ability of L. lactis B was investigated using brown rice juice, germinated soybean juice and enzymolyzed skim milk as medium compositions. The D-optimal mixture design was applied to optimize the ratio of the three kinds of components in the media. The results showed that when the mixing ratio of brown rice juice, germinated soybean juice and enzymolyzed skim milk was 33:58:9 (v:v:v), the maximum GABA yield of L. lactis B was 6.41 g/L. |
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Keywords: | Amino acid Lactic acid bacteria Fermentation D-optimal mixture design optimization Biotransformation Food engineering |
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