Optimizing Levilactobacillus brevis NPS-QW 145 Fermentation for Gamma-Aminobutyric Acid (GABA) Production in Soybean Sprout Yogurt-like Product
文献类型： 外文期刊
作者： Zhang, Yue 1 ; Zhu, Mengjiao 2 ; Lu, Wenjing 1 ; Zhang, Cen 1 ; Chen, Di 1 ; Shah, Nagendra P. 2 ; Xiao, Chaogeng 1 ;
作者机构： 1.Zhejiang Acad Agr Sci, Inst Food Sci, State Key Lab Managing Biot & Chem Threats Qual &, 298 Desheng Rd, Hangzhou 310021, Peoples R China
2.Univ Hong Kong, Sch Biol Sci, Pokfulam Rd, Hong Kong, Peoples R China
关键词： gamma-aminobutyric acid (GABA); fermented soybean sprout yogurt-like product; reversed-phase high performance liquid chromatography; GABA-rich yogurt; response surface methodology
期刊名称：FOODS （ 影响因子：5.2； 五年影响因子：5.5 ）
ISSN：
年卷期： 2023 年 12 卷 5 期
页码：
收录情况： SCI
摘要： Gamma-aminobutyric acid (GABA) is a non-protein amino acid with various physiological functions. Levilactobacillus brevis NPS-QW 145 strains active in GABA catabolism and anabolism can be used as a microbial platform for GABA production. Soybean sprouts can be treated as a fermentation substrate for making functional products. This study demonstrated the benefits of using soybean sprouts as a medium to produce GABA by Levilactobacillus brevis NPS-QW 145 when monosodium glutamate (MSG) is the substrate. Based on this method, a GABA yield of up to 2.302 g L-1 was obtained with a soybean germination time of one day and fermentation of 48 h with bacteria using 10 g L-1 glucose according to the response surface methodology. Research revealed a powerful technique for producing GABA by fermentation with Levilactobacillus brevis NPS-QW 145 in foods and is expected to be widely used as a nutritional supplement for consumers.
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