Physiological Characteristics and GABA Production of Lactobacillus plantarum K255 Isolated from Kimchi

Abstract

As a major inhibitory neurotransmitter of the central nervous system in animals, γ-aminobutyric acid (GABA) has several physiological functions, such as anti-hypertensive, diuretic, tranquilizer and anti-stress effects in human. In order to determine strains with high GABA producing ability and glutamate decarboxylase (GAD) activity, 273 bacteria were isolated from various types of Kimchi. Strain K255 contained 386.37 µg/mL of GABA in MRS broth containing 1% MSG, 600.63 µg/mL of GABA in MRS broth containing 2% MSG and 821.24 µg/mL of GABA in MRS broth containing 3% MSG. It showed that K255 had the highest GABA production ability compared to other commercial lactic acid bacteria. K255 was identified as Lactobacillus plantarum based on its API carbohydrate fermentation pattern and 16S rDNA sequence. K255 was investigated for its physiological characteristics. The optimum growth temperature of K255 was 37 o C and cultures took 13 h to reach the pH 4.4. K255 showed more sensitive to bacitracin in a comparison of fifteen different antibiotics, and showed most resistance to kanamycin and vancomycin. Moreover, it was comparatively tolerant to bile juice and acid and displayed resistance to Escherichia coli, Salmonella Typhimurium, Staphylococcus aureus, with rates of 30.8%, 29.7%, and 23.4% respectively. These results demonstrate that K255 could be an excellent strain for the production of functional products.

Production and Its Anti-hyperglycemic Effects of γ-Aminobutyric Acid from the Wild Yeast Strain Pichia silvicola UL6-1 and Sporobolomyces carnicolor 402-JB-1

“…Finally, P. silvicola UL6-1 and S. carnicolor 402-JB-1 were selected as potent GABA-producing yeasts. These GABA contents also were similar or higher than that of L. plantarum K74 from Kimchi (134.52 µg/mL) [ 34 ] while they were lower than that of Bokbunja wine (330 µg/mL) [ 15 ], and L. sakei A156 (15.81 ± 0.98 mg/mL) and Lactobacillus zymae GU240 (16.94 ± 1.14 mg/mL) [ 35 ].…”

Probiotic Properties of Lactobacillus Plantarum LRCC5193, a Plant‐Origin Lactic Acid Bacterium Isolated from Kimchi and Its Use in Chocolates

“…The colonies cultured on MRS agar were inoculated into the API 50 CHL kit and incubated at 37 °C, and the color formation (yellow) for each sugar type was observed after 24 and 48 h. The results were then compared against the database from bioMerieux. In addition, the genomic DNA of selected strain was also extracted using a Genomic DNA preparation kit (Promega Co., Ltd., Madison, U.S.A.), and 16S rDNA then amplified using the universal primers: 27F (5′‐AGA GTT TGA TCC TGG CTC AG‐3′) and 1492R (5′‐TAC GGYTAC CTT GTT ACG ACT T‐3′) (Park, Kim, Lee, & Lim, ) via the PCR method. The PCR products were purified using the QIA quick PCR kit (QIAGEN, Germantown, U.S.A.) and then sent to Bio‐Fact Co. (Daejeon, Korea) for 16s rDNA sequencing.…”

Evaluation of γ-Aminobutyric Acid (GABA) Production by Lactic Acid Bacteria Using 5-L Fermentor

“…The pH was 6.0, the temperature was 30℃, and fermentation was conducted for 는 36 h 이후 전혀 감소되지 않았으며, 최종 GABA 전환 수 율(E GC , %)은 4.0% (w/w)로 확인되었다. 한편, 다양한 식품 소재인 Kimchi [11], cabbage pickle [12], honeybees [13], cheese [14], yogurt [15]…”