ℽ-Aminobutyric acid (GABA) is a non-proteinaceous amino acid. In the mammalian nervous system, GABA functions as an inhibitory neurotransmitter. The present study focused on screening and optimization of ℽ-aminobutyric acid (GABA) yield by lactic acid bacteria by using soymilk as basal media. Lactobacillus fermentum (Lb. fermentum) was isolated from sourdough. The qualitative confirmation of GABA production by Lb. fermentum was observed by detecting colored spots on thin layer chromatography plate (TLC) and comparing it with standard GABA spot. The GABA from bacteria is confirmed by its molecular mass using mass spectrophotometry analysis (MS analysis). Single variable experiments were conducted for various physical and nutritional parameters, and determined the GABA content produced from Lb. fermentum, viable bacterial count, and pH of the fermented soymilk medium. Experimental data were authenticated by using response surface method (RSM) and artificial neural network (ANN) model. The results demonstrated that through single variable experiments, the yield of GABA and the viable bacterial cells increased in soymilk containing one percent of glucose, monosodium glutamate (MSG), and inoculum volume incubated at 37 °C, 48 h at pH 5. According to RSM results, the interaction of the highest concentration of MSG (1.5%) and mid glucose concentration (1.156%) yielded maximum GABA (5.54 g/L). The experimental data were in good agreement with two optimization models. The RSM models showed less error percentage than that of the ANN model. This study indicates that soymilk is the best basal substrate for GABA production and growth of Lb. fermentum compared to synthetic media. Lb. fermentum can be explored further by food and pharmaceutical industries for the development of functional foods and therapeutic purposes.

中文翻译：

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LAB在豆浆中使用RSM和ANN模型优化和比较γ-氨基丁酸（GABA）的生产

ℽ-氨基丁酸（GABA）是一种非蛋白质氨基酸。在哺乳动物的神经系统中，GABA起到抑制神经递质的作用。本研究的重点是通过使用豆浆作为基础培养基，筛选和优化乳酸菌对γ-氨基丁酸（GABA）的产量。从酵母菌中分离出发酵乳杆菌（Lb. fermentum）。Lb对GABA产生的定性确认。通过检测薄层色谱板（TLC）上的有色斑点并将其与标准GABA斑点进行比较来观察发酵菌。来自细菌的GABA通过质谱分析（MS分析）通过其分子量进行确认。对各种物理和营养参数进行了单变量实验，并确定了由Lb产生的GABA含量。发酵菌，活菌计数，和发酵豆浆培养基的pH。实验数据通过响应面法（RSM）和人工神经网络（ANN）模型进行验证。结果表明，通过单变量实验，豆浆中含有1％的葡萄糖，谷氨酸钠（MSG）和接种量的豆乳中，GABA和活细菌细胞的产量增加了，在37°C，pH 5下孵育48 h。 RSM结果表明，最高浓度的味精（1.5％）和中等葡萄糖浓度（1.156％）的相互作用产生最大的GABA（5.54 g / L）。实验数据与两个优化模型吻合良好。RSM模型显示出的误差百分比低于ANN模型。这项研究表明，豆浆是GABA产生和Lb生长的最佳基础物质。与合成培养基相比。磅。