Fermented Property and Antioxidative Effect of GABA Producing &lt;i&gt;Lactobacillus plantarum&lt;/i&gt; from Kimchi

Lee, Young-Duck

doi:10.13103/jfhs.2021.36.5.440

Cited by 5 publications

(1 citation statement)

References 24 publications

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“…GABA는 주로 곡물이나 식물뿐만 아니라, 유산균을 이용 한 GABA 생성 연구도 함께 진행되어 왔다. 최근 국내외에 서 유산균을 이용한 GABA의 생산 균주는 Lactobacillus plantarum LAB459 (Lee, 2021), L. brevis T118 (Lee 등, 2020), L. lactis K991, L. lactis K998(Hwang과 Park, 2020) 등의 연구가 보고되어 있으며, 젖산균과 효모 (Kang 등, 2021)…”

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Increased production of γ-aminobutyric acid using the extract of Phellinus linteus fruiting body by Lactobacillus plantarum KS2020

Lim¹,

Park²,

Jo³

et al. 2022

Korean J. Food Preserv.

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The optimal production of γ-aminobutylic acid (GABA) has been accomplished using the extract of Phellinus linteus fruiting body (PLF) and Lactobacillus plantarum KS2020. To optimize the production of GABA through lactic acid fermentation, the medium composition was optimized for the concentration of glucose, monosodium glutamate (MSG), and yeast extract. The solid content, pH, acidity of PLF extract was 1.37%, 5.85, and 0.03%, respectively. The content of the minerals Ca, Mg, K, Na, P, Fe, and Mn in the PLF extract were 3.65, 2.07, 1.95, 1.43, 0.88, 0.05, and 0.01 mg per 100 g, respectively. In case of single lactic acid fermentation with the PLF extract including 5% MSG as a precursor and 1.5% yeast extract, the pH and acidity of the fermented PLF extract were 5.96, and 0.25%, respectively, and the viable cell count was 8.56 log CFU/mL. After 9 days of stationary fermentation, MSG was converted to highly concentrated GABA. High performance liquid chromatography (HPLC) analysis revealed that, the initial content of GABA (21.18 mg/100 g) increased to 2,412.34 mg/100 g in the fermented PLF extract. In conclusion, the fermented PLF extract using L. plantarum KS2020 and MSG as a precursor can be used for the production of high-value functional food ingredients, such as GABA and probiotics.

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Increased production of γ-aminobutyric acid using the extract of Phellinus linteus fruiting body by Lactobacillus plantarum KS2020

Lim¹,

Park²,

Jo³

et al. 2022

Korean J. Food Preserv.

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Chemical Composition and Sensory Profile of Sauerkraut from Different Cabbage Hybrids

Yanchenko

Волкова

Куксова

et al. 2023

Food Processing: Techniques and Technology

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Fermented foods have a longer shelf life and higher nutritional value. Sauerkraut products depend on the quality of the raw material. Not every cabbage variety is suitable for processing. The present research objective was to test several cabbage hybrids for natural fermentation, microbiological parameters, and native sugar content after four months of storage. The study featured twelve new-generation white cabbage hybrids of Russian selection and sauerkraut foods. The experimental batches were stored for four months at –1–0°C. Fermentation occurred at 21°C and final pH ≤ 3.6. The sugar content and titratable acidity were measured by standard methods. The method of limiting dilutions was applied to determine the microbial count. The microbiological seeding process followed standard procedures. The highest content of total sugars before fermentation belonged to the late-ripening hybrids Prestizh F1 (5.92%), Gertsoginya F1 (5.82%), and Idillia F1 (5.28%), as well as to the late-ripening Atlant F1 (5.49%). The greatest sugar content was registered in Prestizh F1 (4.78%), Kontinent F1 (4.30%), and Gertsoginya F1 (4.07%). The mass fraction of titratable acids in terms of lactic acid averaged 1.04% for all the samples. The difference in the chemical composition depended on the hybrid and microbial count during fermentation. The lactic acid bacteria content was as high as 8.17×107 CFU/cm3 in Severyanka F1. All the samples were resistant to undesirable microflora, i.e., yeasts and molds. All the cabbage hybrids were suitable for fermentation even after four months of storage. Their own lactic microflora was sufficient for fermentation and traditional sensory properties.

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Characteristics and Antioxidant Activity of Lactiplantibacillus plantarum Fermented and Heat-treated Black Bean

Hwang¹,

You²,

Lee³

et al. 2022

Curr. Top. Lact. Acid Bact. Probiotics

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This study aimed to optimize the fermentation condition of black bean using probiotic lactic acid bacteria (LAB) and to evaluate characteristics and antioxidant activity of LAB fermented and heat-treated black bean. Two LAB strains were selected by analysis of acid resistance, bile resistance, antimicrobial activity, and antioxidant activity, and identified as Lactiplantibacillus plantarum CH9 and Lactiplantibacillus plantarum SU18 by 16S rRNA sequencing. Both strains showed similar or higher acid resistance, bile resistance and antimicrobial activity, compared to Lacticaseibacillus rhamnosus GG, a commercial probiotic strain. The heat-killed cells of CH9 and SU18 strains showed significantly (p<0.05) higher DPPH and ABTS radical scavenging activities than live cells. Fermentation of black bean (30%) treated with Alcalase using the two selected strains was found to be optimal condition, increasing viable cell count of LAB up to 10.8 Log CFU/g. During the fermentation, the titratable acidity of Alcalase-treated black bean was notably increased with concomitant decrease in the pH. LAB fermentation significantly (p<0.05) increased antioxidant activity based on DPPH and ABTS radical scavenging activities as well as total phenol content. In addition, total phenol content and antioxidant activity were significantly (p<0.05) enhanced by heat processing (121C, 15 min) of the fermented products. These findings are expected to be useful for the development of various LAB-fermented foods containing heat-killed probiotics.

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Fermented Property and Antioxidative Effect of GABA Producing <i>Lactobacillus plantarum</i> from Kimchi

Cited by 5 publications

References 24 publications

Increased production of γ-aminobutyric acid using the extract of Phellinus linteus fruiting body by Lactobacillus plantarum KS2020

Increased production of γ-aminobutyric acid using the extract of Phellinus linteus fruiting body by Lactobacillus plantarum KS2020

Chemical Composition and Sensory Profile of Sauerkraut from Different Cabbage Hybrids

Characteristics and Antioxidant Activity of Lactiplantibacillus plantarum Fermented and Heat-treated Black Bean

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