The probiotic characteristics and GABA production of Lactobacillus plantarum K154 isolated from kimchi

Park, Sunyoung; Lee, Jiwon; Lim, Sang-Dong

doi:10.1007/s10068-014-0266-2

Cited by 41 publications

(24 citation statements)

References 26 publications

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“…Lactobacillus plantarum K154 (KACC 91727) was used for the second fermentation; this strain is recognized as an effective GABA-producing LAB isolated from fermented kimchi (Park et al, 2014 (Kook and Cho, 2013).…”

Section: Methodsmentioning

confidence: 99%

“…During the co-fermentation, the viable cell count of B. subtilis decreased at the beginning, but then increased by the seventh day, during the second fermentation, whereas the viable cell count of L. (Bhat et al, 2013). Therefore, the initial fermentation with B. subtilis was an essential step to provide adequate conditions for the growth of L. plantarum K154, including a thick consistency (anaerobic medium), moderate pH, and low acidity (Kim et al, 2014b;Park et al, 2014). tyrosine production, would be expected (Prestidge et al, 1971).…”

Section: Effect Of the Co-culture On The Production Of Functional Commentioning

confidence: 99%

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Optimized Production of GABA and γ-PGA in a Turmeric and Roasted Soybean Mixture Co-fermented by Bacillus subtilis and Lactobacillus plantarum

Lim

Garcia

Lee

2016

FSTR

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A turmeric and roasted soybean flour mixture (TRSF) was successfully fermented in solid-state using Bacillus subtilis HA and Lactobacillus plantarum K154. The co-fermentation was optimized using the turmeric mixture Food products made from soybeans, such as tofu, soy sauce, and soybean paste, have been consumed in Asia for a long time. InWestern countries, soy protein is used in processed products such as sausages, hamburgers, breads and pastries (Fukushima, 1981).Soy products are recognized as healthy foods rich in protein and low in saturated fats, which also contain bioactive compounds such as isoflavones and saponins (Messina, 2010). Fermented soy products are popular in Asian cuisines; however, they generally require a long processing time. Nevertheless, soybean fermentation using Bacillus subtilis can be achieved in a short time, and the products generated are rich in polypeptides and peptones, resulting in easy digestion and absorption. Examples of such products are the Japanese natto and Korean chungkookjang. Fermented soybean products have been reported to have antihypertensive (Shin et al., 2001), antioxidant (Wang et al., 2008, fibrinolytic (Kim et al., 2006) and anticancer (Zhao et al., 2013) activities. However, the strong smell and taste of these fermented products is a barrier for their generalized consumption (Park et al., 2012). Therefore, improving the organoleptic qualities of fermented soy products is desirable. A co-fermentation with B. subtilis MC31 andLactobacillus sakei 83 was reported to enhance the GABA contentand flavor of chungkookjang .The lactic acid bacteria (LAB) used to make fermented food products generate functional compounds such as oligosaccharides and peptides in addition to lactic acid (Leroy and De Vuyst, 2004).One of the functional compounds that can be generated by fermentation with LAB is γ-aminobutyric acid (GABA), a nonprotein amino acid that acts as an inhibitory neurotransmitter and that also exhibits hypotensive effects (Dhakal et al., 2012). In LAB, GABA acts as a defense against acidic environments and as an alternative energy source (Kook et al., 2010a). Fermentation with B. subtilis generates mucilage containing γ-polyglutamic acid (γ-PGA) and fructan, which give the sticky consistency to natto (Nagai et al., 1994;Park et al., 2012). γ-PGA is a biodegradable, water soluble and edible biopolymer, which can be composed of either the L or D isomer of glutamic acid or both. γ-PGA is a promising biological material that could be used in medicine as a drug delivery agent, in food as an encapsulating agent and fat replacement, and in skin care products as a humectant (Ogunleye et al., 2015). γ-PGA has also been used as a bitterness relieving agent in Japan (Murase et al., 2000). Moreover, γ-PGA exhibits immuneboosting and anticancer activities. However, the production cost of γ-PGA is still high; hence, more research on the microbial production of this biopolymer is needed (Kim et al., 2014b;Ogunleye et al., 2015).In this study, the solid-state fermentation of a turm...

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Section: Methodsmentioning

confidence: 99%

Section: Effect Of the Co-culture On The Production Of Functional Commentioning

confidence: 99%

Optimized Production of GABA and γ-PGA in a Turmeric and Roasted Soybean Mixture Co-fermented by Bacillus subtilis and Lactobacillus plantarum

Lim

Garcia

Lee

2016

FSTR

View full text Add to dashboard Cite

show abstract

“…The results obtained in the present study were in agreement with Park et al . () who reported that Lactobacillus plantarum K154, which is a GABA‐producing strain, exhibited a low inhibitory activity. This might be because of the GAD present in the GABA‐producing LAB.…”

Section: Discussionmentioning

confidence: 59%

Technological and safety properties of newly isolated GABA-producing Lactobacillus futsaii strains

et al. 2016

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“…Influence of MSG on Lactobacillus plantarum DW12-mediated GABA production from red seaweed was reported (Ratanaburee et al, 2011). L. plantarum isolated from kimchi -a fermented Korean dish made of vegetables -produced 170.42 μg/mL of GABA in the presence of 3% MSG (Park, Lee, & Lim, 2014).…”

Section: Gamma Amino Butyric Acid Productionmentioning

confidence: 99%

Evaluation of factors that influence the L-glutamic and γ-aminobutyric acid production duringHericium erinaceusfermentation by lactic acid bacteria

Woraharn

Lailerd

Sivamaruthi

et al. 2015

CyTA - Journal of Food

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The probiotic characteristics and GABA production of Lactobacillus plantarum K154 isolated from kimchi

Cited by 41 publications

References 26 publications

Optimized Production of GABA and γ-PGA in a Turmeric and Roasted Soybean Mixture Co-fermented by <i>Bacillus subtilis</i> and <i>Lactobacillus plantarum</i>

Optimized Production of GABA and γ-PGA in a Turmeric and Roasted Soybean Mixture Co-fermented by <i>Bacillus subtilis</i> and <i>Lactobacillus plantarum</i>

Technological and safety properties of newly isolated GABA-producing Lactobacillus futsaii strains

Evaluation of factors that influence the L-glutamic and γ-aminobutyric acid production duringHericium erinaceusfermentation by lactic acid bacteria

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