Identification of gamma-aminobutyric acid (GABA)-producing lactic acid bacteria from plant-based Thai fermented foods and genome analysis of Lactobacillus brevis GPB7-4

Pakdeeto, Amnat; Phuengjayaem, Sukanya; Arayakarn, Tajchada; Phitchayaphon, Chantharat; Tungkajiwangkoon, Santhita; Tanasupawat, Somboon

doi:10.2306/scienceasia1513-1874.2022.037

Cited by 9 publications

(4 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Based on the percentage of salt there should have been more antimicrobial activity, and TVC of 12:1 treatment should be the lowest among the ratios tested. This may be due to two reasons: (1) microbial profile of the raw material could be halophilic bacteria in brackish water shrimp; and (2) amount of salt used was suitable, supporting bacterial growth as a result of high a w (Pakdeeto, 2016). Additionally, it was found that TVC in all treatments decreased with fermentation time after the secondary drying step.…”

Section: Total Viable Count (Tvc)mentioning

confidence: 94%

Quality of reduced sodium shrimp paste from shrimp head as alternative source

et al. 2022

View full text Add to dashboard Cite

The significantly decreased availability of the main raw materials for making shrimp paste is a big problem, while most by-products from shrimp processing, especially head, are not yet properly used. Therefore, using shrimp head for shrimp paste production is well motivated. However, traditional shrimp paste is high in salt and can impact health via hypertension, kidney, or cardiovascular disease. This study aimed to produce a reduced sodium shrimp head paste, using 12, 14 or 16-fold amount of shrimp heads relative to salt. The salted shrimp head was fermented for 14-16 hr. Thereafter, it was dried at 60 °C, then ground and fermented further for 30 d. The paste was dried again to 40-45% moisture content and fermented for another 90 d. The total viable count and lactic acid bacteria significantly decreased in all treatments, and no pathogenic microorganisms were detected. After fermentation for 90 d, the a w had decreased in all treatments. The highest shrimp head proportion (16:1) exhibited the highest total volatile basic nitrogen (TVB-N) and trimethylamine (TMA) contents. In conclusion, shrimp head can serve as an alternative raw material in shrimp paste with comparatively low salt content that may reduce the risks of hypertension, cardiovascular disease, and stroke.

show abstract

Section: Total Viable Count (Tvc)mentioning

confidence: 94%

Quality of reduced sodium shrimp paste from shrimp head as alternative source

et al. 2022

View full text Add to dashboard Cite

show abstract

“…After fermentation for 90 d, increase in salt content was found due to drying. Significant differences between treatments 2 and 3 were found but salt content did not exceed 30% as the maximum limit for extreme halophile growth (Pakdeeto, 2016). However, salt contents in all treatments were similar to commercial Kapi, containing salt 22.77-42.48% (dry basis) (Kongpun & Kongrat, 2013;Pongsetkul et al, 2014).…”

Section: Proximate Compositions and Salt Contentmentioning

confidence: 81%

Quality changes when replacing NaCl with KCl in shrimp head paste

et al. 2023

View full text Add to dashboard Cite

Traditional shrimp paste was produced by Litopenaeus vannamei head as a low-priced by-product instead of the tradition raw material. Partial replacement of sodium chloride with potassium chloride at 0%, 30% and 50% was done to reduce risk of hypertension. The reduction of a w and increment of pH, total volatile bases nitrogen (TVB-N), trimethylamine (TMA), thiobarbituric acid reactive substances (TBARS) and degree of hydrolysis (DH) were found in all treatments. After fermentation for 90 d, total viable count (TVC) and lactic acid bacteria (LAB) decreased, with no pathogenic microorganisms found. Angiotensin-converting enzyme (ACE) Inhibition (%) of shrimp head was close to captopril at 2.17 ng/mL but lower than shrimp head paste and captopril at 4.35 ng/mL. Sensory score of all treatments were lower than that of commercial shrimp paste. Partial replacement of sodium chloride with potassium chloride at 50% can be done in shrimp head paste but further study required to improve consumer acceptability.

show abstract

“…In another study, L. plantarum FNCC 260 isolated from fermented cassava was found to produce 809.2 mg/L of GABA after 60 h of culture ( Yogeswara et al, 2021 ). Furthermore, several strains including L. fermentum , P. pentosaceus , and L. brevis , identified from various fermented foods, have shown the capability to produce GABA at high yields ( Rayavarapu et al, 2019 ; Pakdeeto et al, 2022 ). It has been noted that all LAB strains possessing the GAD gene exhibit the capacity to synthesize GABA ( Pannerchelvan et al, 2023 ).…”

Section: Resultsmentioning

confidence: 99%

Screening and characterization of lactic acid bacteria and fermentation of gamma-aminobutyric acid-enriched bamboo shoots

Chen,

Xia,

Zuo

et al. 2024

Front. Microbiol.

View full text Add to dashboard Cite

In order to produce fermented bamboo shoots with functional properties, two strains of lactic acid bacteria were selected for inoculation and fermentation. One strain, Lactiplantibacillus plantarum R1, exhibited prominent potential probiotic properties (including gastrointestinal condition tolerance, adhesion ability, antimicrobial ability, and antibiotic resistance), while the other, Levilactobacillus brevis R2, demonstrated the capability of high γ-aminobutyric acid (GABA) production (913.99 ± 14.2 mg/L). The synergistic inoculation of both strains during bamboo shoot fermentation led to a remarkable increase in GABA content (382.31 ± 12.17 mg/kg), surpassing that of naturally fermented bamboo shoots by more than 4.5 times and outperforming mono-inoculated fermentation. Simultaneously, the nitrite content was maintained at a safe level (5.96 ± 1.81 mg/kg). Besides, inoculated fermented bamboo shoots exhibited an increased crude fiber content (16.58 ± 0.04 g/100 g) and reduced fat content (0.39 ± 0.02 g/100 g). Sensory evaluation results indicated a high overall acceptability for the synergistically inoculated fermented bamboo shoots. This study may provide a strategy for the safe and rapid fermentation of bamboo shoots and lay the groundwork for the development of functional vegetable products enriched with GABA.

show abstract

Identification of gamma-aminobutyric acid (GABA)-producing lactic acid bacteria from plant-based Thai fermented foods and genome analysis of Lactobacillus brevis GPB7-4

Cited by 9 publications

References 0 publications

Quality of reduced sodium shrimp paste from shrimp head as alternative source

Quality of reduced sodium shrimp paste from shrimp head as alternative source

Quality changes when replacing NaCl with KCl in shrimp head paste

Screening and characterization of lactic acid bacteria and fermentation of gamma-aminobutyric acid-enriched bamboo shoots

Contact Info

Product

Resources

About