| Autor: |
Yue Zhang, Mengjiao Zhu, Wenjing Lu, Cen Zhang, Di Chen, Nagendra P. Shah, Chaogeng Xiao |
| Jazyk: |
angličtina |
| Rok vydání: |
2023 |
| Předmět: |
|
| Zdroj: |
Foods, Vol 12, Iss 5, p 977 (2023) |
| Druh dokumentu: |
article |
| ISSN: |
2304-8158 |
| DOI: |
10.3390/foods12050977 |
| Popis: |
Gamma-aminobutyric acid (GABA) is a non-protein amino acid with various physiological functions. Levilactobacillus brevis NPS-QW 145 strains active in GABA catabolism and anabolism can be used as a microbial platform for GABA production. Soybean sprouts can be treated as a fermentation substrate for making functional products. This study demonstrated the benefits of using soybean sprouts as a medium to produce GABA by Levilactobacillus brevis NPS-QW 145 when monosodium glutamate (MSG) is the substrate. Based on this method, a GABA yield of up to 2.302 g L−1 was obtained with a soybean germination time of one day and fermentation of 48 h with bacteria using 10 g L−1 glucose according to the response surface methodology. Research revealed a powerful technique for producing GABA by fermentation with Levilactobacillus brevis NPS-QW 145 in foods and is expected to be widely used as a nutritional supplement for consumers. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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