2013
DOI: 10.1590/s1517-83822013000100028 View full text |Buy / Rent full text
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Abstract: γ-Aminobutyric acid (GABA) is a major inhibitory neurotransmitter in central nervous system, and its application in drugs and functional foods has attracted great attention. To enhance production of γ-aminobutyric acid, Lactobacillus rhamnosus YS9, a strain isolated from Chinese traditional fermented food pickled vegetable, was grown under submerged fermentation. Its cultivation conditions were investigated. When culture pH condition was adjusted to the optimal pH of glutamate decarboxylase activity, culture o… Show more

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“…Lactobacilli are widely applied in industrial enzyme production processes, for example glucose-forming amylase 14 and lactase 15 . Different strains of Lactobacilli are the main fermentative lactic acid and γ -aminobutyric acid producers used in commercial processes as well as starters in dairy products 16, 17, 18…”
Section: Introductionmentioning
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“…Lactobacilli are widely applied in industrial enzyme production processes, for example glucose-forming amylase 14 and lactase 15 . Different strains of Lactobacilli are the main fermentative lactic acid and γ -aminobutyric acid producers used in commercial processes as well as starters in dairy products 16, 17, 18…”
Section: Introductionmentioning
“…In Figure f, there is a weak interaction between the amount of consumed glutamic acid and the production time of GABA, and production is increased with time (Lin, ; Villegas et al, ).…”
Section: Resultsmentioning
“…Fermented soybeans [42] Fermented lentils [43] Fermented meat [45] Anticarcinogenic exopolysaccharides Fermented cabbage [46] Aglycone isoflavones Fermented soy milk [47] Soy bread [48] g-Aminobutyric acid Fermented adzuki bean milk [49] Fermented vegetables [50] Fermented soybeans [57] Factors Tea extract Fermented soy milk [69] Dietary fibres and prebiotics Yoghurt [22,70] Fermented milk [71] Fermented soy milk [69] Aloe vera succulent plant powder Fermented milk [73] Soy protein or pea flour Fermented milk [74] Soft cheese [75] Removal of undesirable compounds Replacement of sucrose by sweeteners Soft cheese [79] as probiotic vehicles, especially for consumers who are veganist, lactose-intolerant, or on cholesterolrestricted diets [3]. Common nondairy alternatives, often on a synbiotic basis, are provided by fermented soy [22,23] or cereal products [6 & ,24,25], or combinations thereof [16].…”
Section: Strategy Functional Entities Involved Food Type Referencementioning
“…Addition of a strain of L. plantarum or S. thermophilus to soy milk enables the transformation of isoflavones into more bioavailable aglycone isoflavones, which promote the relaxation factors of vascular endothelial cells [47]. Increased levels of this compound have been obtained when adzuki bean milk beverage is fermented with mixed cultures of Lactococcus lactis and L. rhamnosus [49], whereas an L. rhamnosus strain isolated from Chinese traditional fermented vegetables displays g-aminobutyric acid production under submerged fermentation [50]. The production of g-aminobutyric acid, a neurotransmittor that plays a role in the regulation of muscle tone and neuronal excitability, has also been receiving considerable attention.…”
Section: Microbial Generation Of Functional Compounds In the Foodmentioning