Co-production of gamma amino butyric acid (GABA) and lactic acid using Lactobacillus plantarum LP-9 from agro-residues

2021 ◽  
pp. 101650
Author(s):  
Pushpendra Sharma ◽  
Abha Sharma ◽  
Jyoti Singh ◽  
Neera Singh ◽  
Surender Singh ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactobacillus Plantarum ◽  
Butyric Acid ◽  
Gamma Amino Butyric Acid ◽  
Amino Butyric Acid ◽  
Agro Residues

scholarly journals Production of .GAMMA.-Amino Butyric Acid by Lactic Acid Bacteria in Soybean Broth

2008 ◽  
Vol 55 (6) ◽  
pp. 299-303 ◽  
Author(s):  
Masanori Furuta ◽  
Rieko Kuroda ◽  
Tadayuki Tsukatani ◽  
Tomoko Higuchi ◽  
Yushi Hirofuji ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Butyric Acid ◽  
Gamma Amino Butyric Acid ◽  
Amino Butyric Acid

scholarly journals Identification, Classification and Screening for γ-Amino-butyric Acid Production in Lactic Acid Bacteria from Cambodian Fermented Foods

Biomolecules ◽  
2019 ◽  
Vol 9 (12) ◽  
pp. 768 ◽  
Author(s):  
Dalin Ly ◽  
Sigrid Mayrhofer ◽  
I. Agung Yogeswara ◽  
Thu-Ha Nguyen ◽  
Konrad Domig
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Butyric Acid ◽  
Dietary Habits ◽  
Starter Cultures ◽  
Small Scale ◽  
Fermented Foods ◽  
Amino Butyric Acid ◽  
Rdna Sequencing

Screening for various types of lactic acid bacteria (LAB) that form the biological agent γ-amino-butyric acid (GABA) is important to produce different kinds of GABA-containing fermented foods. So far, no GABA-producing LAB have been reported from Cambodian fermented foods. Most small-scale fermentations and even some industrial processes in this country still rely on indigenous LAB. The application of GABA-producing autochthonous starters would allow the production of Cambodian fermented foods with an additional nutritional value that meet the population’s dietary habits and that are also more attractive for the international food market. Matrix-assisted laser desorption/ionizing time-of-flight mass spectrometry (MALDI-TOF MS) and partial 16S rDNA sequencing were used to identify 68 LAB isolates from Cambodian fermented foods. These isolates were classified and grouped with (GTG)5 rep-PCR, resulting in 50 strains. Subsequently, all strains were investigated for their ability to produce GABA by thin layer chromatography. GABA-positive strains were further analyzed by the GABase assay. Of the six GABA-positive LAB strains—one Lactobacillus futsaii, two Lactobacillus namurensis, and three Lactobacillus plantarum strains—two Lactobacillus plantarum strains produced high amounts of GABA (20.34 mM, 16.47 mM). These strains should be further investigated for their potential application as GABA-producing starter cultures in the food applications.

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