Production of gamma-Aminobutyric Acid (GABA) by Lactobacillus plantarum subsp. plantarum B-134 Isolated from Makgeolli, Traditional Korean Rice Wine

Abstract

This study is to isolate and identify γ-amino butyric acid (GABA) producing lactic acid bacteria (LAB) from Makgeolii, traditional Korean rice wine and then establish the optimal culture conditions for GABA production. Sixty four LAB from Makgeolli were isolated according to the characteristics of the shape and color of the colony grown on MRS agar plate. The GABA production of the isolated strain cultured in MRS broth contained 1% MSG (mono-sodium glutamate) were determined and evaluated by TLC and HPLC analysis. Strain B-134 was selected for highest GABA production. From the analysis of 16S rRNA and glutamate decarboxylase B (gadB) gene sequences, strain B-134 was tentatively identified as a Lactobacillus plantarum subsp. plantarum B-134. Effects of culture parameters, including glutamic acid level, culture temperature, NaCl level, and pH on GABA production were investigated for culture optimization. The optimum culture condition for GABA production by B-134 were culture temperature of 37℃, pH of 5.7, NaCl content of 0% (w/v) and MSG content of 3% (w/v), which produced 25 mM of GABA during cultivation time of 48 hr. From these results, strain B-134 is expected to be utilized as useful microorganisms for GABA-enriched health beneficial food.

Fortification of Poly-γ-Glutamic Acid and γ-Aminobutyric Acid in Homogenized Hydroponic Ginseng Co-Fermented by Bacillus subtilis HA and Lactobacillus plantarum EJ2014

“…In a study by Lee et al (2017), an incubation temperature of 30°C during the lactic fermentation was shown to induce a sharp decrease in pH over 24 h. However, the decrease in pH observed in this study was minimal after 1 day of lactic fermentation. Generally, lactic fermentation leads to a lower pH and increased acidity since fermentable sugars are used to produce lactic acid.…”

Gamma-Aminobutyric Acid Production from a Novel Enterococcus avium JS-N6B4 Strain Isolated from Edible Insects

“…L-G7, while the strains isolated from T. molitor larvae, P. brevitarsis larvae, and A. dichotoma larvae were identified and designated as E. avium No-22-1, Enterococcus avium HJ-N6, and Enterococcus avium JS-N6B4, respectively. Most GABA-producing microbes have been isolated from traditional fermented foods such as kimchi [11,12], makgeolli [13], fish products [14], cheese [15][16][17], sourdough [18], and paocai [19]. These sources generally provide an acidic environment and contain high levels of glutamate, a GABA precursor.…”

“…Several studies have evaluated microorganisms that produce GABA, particularly Korean fermented foods such as kimchi [11,12], makgeolli [13], fish products [14], cheese [15][16][17], and sourdough [18] as well as Chinese fermented foods such as paocai [19]. Studies have also been conducted to maximize GABA production from isolated strains, and using recombinant enzymes.…”

Increased Production of γ-Aminobutyric Acid from Brewer’s Spent Grain Through Bacillus Fermentation

“…Efforts to improve fermenting microorganism strains and develop novel fermentation processes are actively underway to increase the value of using GABA in functional foods and medicines. In addition, efforts are being made to strengthen functionality and increase the product value of fermented foods, such as soybean products, shrimp, cheese, makgeolli (Korean rice wine), and kimchi, by using microorganisms that produce GABA in the starter cultures for these products [ 18 - 22 ].…”