Enhancement of γ-aminobutyric acid in a fermented red seaweed beverage by starter culture Lactobacillus plantarum DW12

Abstract

Lactobacillus plantarum DW12, a gamma-aminobutyric acid (GABA) producing strain, was used as a starter culture to produce a functional fermented red seaweed beverage (FSB). Optimal conditions for producing FSB were established using Central Composite Design by varying the amounts of monosodium glutamate (MSG), sucrose and the initial pH in MRS medium. After a verification test, 1% MSG, 6% sucrose and an initial pH of 6 were selected. Four treatments were tested: traditional formula (A), red seaweed-cane sugar-potable water = 3:1:10, w/w/v, initial pH 6; the traditional formula with a 5% starter culture consisting of 4.1 x 10 9 CFU of DW 12/ml (B); formula A modified by changing the amounts of cane sugar and MSG to 6% and 1%, respectively (C); formula C with a 5% starter culture added (D). Comparison among the 4 treatments showed that the treatment D produced the highest amount of GABA (4000 mg/L) during days 45-60 while the GABA content of A, B and C treatments was 340, 730 and 1690 mg/L, respectively. However, the results of the sensory test for the treatments C and D showed that the presence of MSG produced an unsatisfactory salty taste. All finished products from the 4 treatments met Thai standard guidelines for chemical and microbiological qualities after 120 days. The results indicated that enrichment of the GABA content in FSB is possible by adding MSG and the GABA producing strain DW12; however, the appropriate amount of MSG addition should be further studied.

Production of a Meat Seasoning Powder Enriched with γ-Aminobutyric Acid (GABA) from Mature Coconut Water Using Pediococcus pentosaceus HN8

“…To determine GABA, 1 mL of freeze-dried culture broth was used and it was analyzed using HPLC by following the method as described by Ratanaburee et al (2011). Cell dry weight was measured by drying at 105C overnight or until a constant weight as no change was obtained.…”

Evaluation of factors that influence the L-glutamic and γ-aminobutyric acid production duringHericium erinaceusfermentation by lactic acid bacteria

“…lactis (L. lactis) and they found that temperature 31.8°C, pH 7.1 and MSG 15 g/L were optimum. Influence of MSG on Lactobacillus plantarum DW12-mediated GABA production from red seaweed was reported (Ratanaburee et al, 2011). L. plantarum isolated from kimchi -a fermented Korean dish made of vegetables -produced 170.42 μg/mL of GABA in the presence of 3% MSG (Park, Lee, & Lim, 2014).…”

“…pH (6-8) and temperature (30-40°C ) were also selected as independent variables based on the previous literature (Katikala, Bobbarala, Tadimalla, & Guntuku, 2009;Vermeulen, Gänzle, & Vogel, 2007;Weingand-Ziadé, Gerber-Décombaz, & Affolter, 2003). Second-stage fermentation for GABA production also involved the selection of three factors including pylidoxal-5-phosphate (PLP), cofactor, concentration (0-0.05 mM) (Bai et al, 2009;Komatsuzaki, Nakamura, Kimura, & Shima, 2008), pH (4.5-6.5) (Cho, Chang, & Chang, 2007;Komatsuzaki et al, 2008) and temperature (30-40°C) (Cho et al, 2007;Lu et al, 2009;Ratanaburee et al, 2011).…”

“…MSG (1%), sucrose (6%) and an initial pH 6 are found as optimal conditions for the production of fermented red seaweed beverage with GABA (Ratanaburee et al, 2011). Guo, Hagiwara, Masuda, and Watabe (2011) reported that Pichia anomala MR-1 strain produced high GABA (350 mg/100 mL of media) with the supplementation of 5% glucose and 1% MSG, but improper temperature profile and reaction mixture reduce the concentration's desired product (120 mg/100 mL of media).…”

“…FPBs are non-alcoholic and are produced by lactic acid bacteria (LAB) from different edible plants such as medicinal plants, vegetables and fruits (Kantachote & Charernjiratrakul, 2008a, 2008bPrachyakij, Charernjiratrakul, & Kantachote, 2008;Ratanaburee, Kantachote, Charernjiratrakul, Penjamras, & Chaiyasut, 2011). Fermented plant juices are well known and are considered to be a novel functional food product since they contain live LAB-based probiotics, plenty of nutrients, antioxidants and antimicrobials (Duangjitcharoen, Kantachote, Ongsakul, Poosaran, & Chaiyasut, 2009;Prachyakij et al, 2008;Ratanaburee et al, 2011).…”