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Application of high-GABA producing Lactobacillus plantarum isolated from traditional cabbage pickle in the production of functional fermented whey-based formulate
Journal of Food Measurement and Characterization ( IF 2.9 ) Pub Date : 2020-08-03 , DOI: 10.1007/s11694-020-00587-x
Elham Karimian , Ali Moayedi , Morteza Khomeiri , Mehran Aalami , Alireza Sadeghi Mahoonak

In this study, a fermented whey-based formulate with enhanced levels of gamma aminobutyric acid (GABA) was produced by using a selected lactic acid bacteria isolated from traditional cabbage pickle. 16S rRNA gene sequencing resulted in identification of high GABA-producing isolate as Lactobacillusplantarum which was used as single or co-culture with Lactococcuslactis subsp. lactis (a proteolytic strain from the microbial bank). The isolated L. plantarum showed higher proteolytic, acidification and GABA-producing activity in cheese whey compared to Lc. lactis Subsp. lactis. However, the highest concentration of GABA (365.6 mg/100 mL) was found in the samples fermented using co-cultures of these strains. Moreover, addition of soy protein hydrolysate (SPH) to whey resulted in a significant enhancement in GABA concentration in the final product upon fermentation. Moreover, in the co-cultured sample containing higher amount of SPH, the lower fermentation time was observed. The results of this study showed that L. plantarum isolated from cabbage pickle is a good candidate to be used as p starter culture to manufacture a novel functional whey formulate enriched with GABA.



中文翻译:

从传统白菜泡菜中分离出高产GABA的植物乳杆菌在功能性乳清基配方食品中的应用

在这项研究中,通过使用从传统卷心菜泡菜中分离出的精选乳酸菌,生产出具有增强水平的γ-氨基丁酸(GABA)的乳清发酵配方。16S rRNA基因测序可鉴定出高产GABA的分离株,即植物杆菌,可与乳酸乳球菌亚种单独或共培养。乳酸(一种来自微生物库的蛋白水解菌株)。的分离的大号。与Lc相比,植物乳脂在干酪乳清中显示出更高的蛋白水解,酸化和GABA产生活性。乳酸亚种。乳酸菌。然而,在使用这些菌株的共培养物发酵的样品中发现了最高浓度的GABA(365.6 mg / 100 mL)。此外,在乳清中添加大豆蛋白水解物(SPH)导致发酵后最终产品中GABA浓度的显着提高。此外,在含有较高SPH量的共培养样品中,观察到了较短的发酵时间。这项研究的结果表明,L植物从卷心菜泡菜中分离是用来为P起子培养物以制造新的功能性乳清与GABA富集制定的良好候选者。

更新日期:2020-08-03
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