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Isolation of γ-aminobutyric acid-producing bacteria and optimization of fermentative medium

Paper ID Volume ID Publish Year Pages File Format Full-Text
4415 225 2008 5 PDF Available
Title
Isolation of γ-aminobutyric acid-producing bacteria and optimization of fermentative medium
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.

Keywords
Amino acid; Lactic acid bacteria; Fermentation; D-optimal mixture design optimization; Biotransformation; Food engineering
First Page Preview
Isolation of γ-aminobutyric acid-producing bacteria and optimization of fermentative medium
Publisher
Database: Elsevier - ScienceDirect
Journal: Biochemical Engineering Journal - Volume 41, Issue 1, 1 August 2008, Pages 48–52
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering