Gamma-aminobutyric acid fermentation in MRS-based medium by the fructophilic
Fructophilic bacterium
Gamma-aminobutyric acid
Lactiplantibacillus plantarum
Optimization
Yogurt starter
Journal
Food science and biotechnology
ISSN: 2092-6456
Titre abrégé: Food Sci Biotechnol
Pays: Korea (South)
ID NLM: 9816587
Informations de publication
Date de publication:
Mar 2022
Mar 2022
Historique:
received:
13
12
2021
revised:
17
01
2022
accepted:
20
01
2022
entrez:
11
3
2022
pubmed:
12
3
2022
medline:
12
3
2022
Statut:
epublish
Résumé
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.
Identifiants
pubmed: 35273823
doi: 10.1007/s10068-022-01035-w
pii: 1035
pmc: PMC8885955
doi:
Types de publication
Journal Article
Langues
eng
Pagination
333-341Informations de copyright
© The Korean Society of Food Science and Technology 2022.
Déclaration de conflit d'intérêts
Conflict of interestThe authors declare no conflict of interest.
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