Isolation and identification of lactic acid bacteria producing γ-aminobutyric acid and optimization of fermentation conditions

Authors

WANG Xingjie, College of Food Sichuan Agriculture University, Yaan, Sichuan 625014, China
WEI Chao, College of Food Sichuan Agriculture University, Yaan, Sichuan 625014, China
LIAO Guangmin, College of Food Sichuan Agriculture University, Yaan, Sichuan 625014, China
LEI Chengyan, College of Food Sichuan Agriculture University, Yaan, Sichuan 625014, China
LI Shuang, College of Food Sichuan Agriculture University, Yaan, Sichuan 625014, China
HU Lu, College of Food Sichuan Agriculture University, Yaan, Sichuan 625014, China
LIU Shuliang, College of Food Sichuan Agriculture University, Yaan, Sichuan 625014, China; Sichuan Agriculture University Research Centre of Food Processing and Safty, Yaan, Sichuan 625014, China

Abstract

A high γ-aminobutyric acid (GABA) production strain lactobacillus (w1-9), which being isolated from Sichuan pickle has been identified as Lactobacillus plantarum in terms of morphology, physiological and biochemical characteristics and 16S rDNA sequence analysis. This strain can produce 2.18 g/L GABA within 3 days in the MRS medium that contain 10 g/L glutamate (Glu). The result of the optimization showed that using cucumber juice as medium, with initial pH 5.5, the monosodium glutamate (MSG) inputs is 12 g/L, and the lactobacillus input is 1.2%. Under the condition, the GABA production can reach to 7.62 g/L.

Publication Date

7-28-2016

First Page

40

Last Page

44

DOI

10.13652/j.issn.1003-5788.2016.07.010

Recommended Citation

Xingjie, WANG; Chao, WEI; Guangmin, LIAO; Chengyan, LEI; Shuang, LI; Lu, HU; and Shuliang, LIU (2016) "Isolation and identification of lactic acid bacteria producing γ-aminobutyric acid and optimization of fermentation conditions," Food and Machinery: Vol. 32: Iss. 7, Article 10.
DOI: 10.13652/j.issn.1003-5788.2016.07.010
Available at: https://www.ifoodmm.cn/journal/vol32/iss7/10

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