Optimisation of Fermentative Parameters for GABA Enrichment by Lactococcus lactis
Gamma-aminobutyric acid (GABA) has antihypertensive and anti-stress functions on humans. Submerged fermentation of Lactoccocus lactis was regarded as an effective method to obtain GABA. In this study, the effects of fermentative parameters on the production of GABA was investigated. Firstly, one-var...
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2009-12-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-200906-0010_optimisation-of-fermentative-parameters-for-gaba-enrichment-by-lactococcus-lactis.php |
| _version_ | 1797899830107832320 |
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| author | XiaoXue Lu Chunyan Xie ZhenXin Gu |
| author_facet | XiaoXue Lu Chunyan Xie ZhenXin Gu |
| author_sort | XiaoXue Lu |
| collection | DOAJ |
| description | Gamma-aminobutyric acid (GABA) has antihypertensive and anti-stress functions on humans. Submerged fermentation of Lactoccocus lactis was regarded as an effective method to obtain GABA. In this study, the effects of fermentative parameters on the production of GABA was investigated. Firstly, one-variable-at-a-time experiments were performed in order to investigate the effects of significant factors influencing the GABA yield and monosodium glutamate (MSG) mole transformation percentage, i.e, the culture temperature, initial pH of the medium, MSG addition, and MSG addition time. Then, the response surface methodology (RSM) was applied to determine the optimum fermentative parameters. The results indicated that MSG addition was the most significant factor influencing GABA yield and MSG mole transformation percentage. The optimum parameters obtained by RSM for GABA enrichment by Lactoccocus lactis subsp. lactis (L. lactis) are listed as follows: temperature 31.8°C, pH 7.1 and MSG addition 15 g/l. Under these conditions, the predicted values were: GABA maximum 7.2 g/l and MSG mole transformation percentage 68.4%. |
| first_indexed | 2024-04-10T08:35:03Z |
| format | Article |
| id | doaj.art-98cae65c8aa247afbaacbfd04686c498 |
| institution | Directory Open Access Journal |
| issn | 1212-1800 1805-9317 |
| language | English |
| last_indexed | 2024-04-10T08:35:03Z |
| publishDate | 2009-12-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj.art-98cae65c8aa247afbaacbfd04686c4982023-02-23T03:27:31ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172009-12-0127643344210.17221/45/2009-CJFScjf-200906-0010Optimisation of Fermentative Parameters for GABA Enrichment by Lactococcus lactisXiaoXue Lu0Chunyan Xie1ZhenXin Gu2College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu Province, People's Republic of ChinaCollege of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu Province, People's Republic of ChinaCollege of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu Province, People's Republic of ChinaGamma-aminobutyric acid (GABA) has antihypertensive and anti-stress functions on humans. Submerged fermentation of Lactoccocus lactis was regarded as an effective method to obtain GABA. In this study, the effects of fermentative parameters on the production of GABA was investigated. Firstly, one-variable-at-a-time experiments were performed in order to investigate the effects of significant factors influencing the GABA yield and monosodium glutamate (MSG) mole transformation percentage, i.e, the culture temperature, initial pH of the medium, MSG addition, and MSG addition time. Then, the response surface methodology (RSM) was applied to determine the optimum fermentative parameters. The results indicated that MSG addition was the most significant factor influencing GABA yield and MSG mole transformation percentage. The optimum parameters obtained by RSM for GABA enrichment by Lactoccocus lactis subsp. lactis (L. lactis) are listed as follows: temperature 31.8°C, pH 7.1 and MSG addition 15 g/l. Under these conditions, the predicted values were: GABA maximum 7.2 g/l and MSG mole transformation percentage 68.4%.https://cjfs.agriculturejournals.cz/artkey/cjf-200906-0010_optimisation-of-fermentative-parameters-for-gaba-enrichment-by-lactococcus-lactis.phpγ-aminobutyric acidlactococcus lactisfermentative parametersoptimisation |
| spellingShingle | XiaoXue Lu Chunyan Xie ZhenXin Gu Optimisation of Fermentative Parameters for GABA Enrichment by Lactococcus lactis Czech Journal of Food Sciences γ -aminobutyric acid lactococcus lactis fermentative parameters optimisation |
| title | Optimisation of Fermentative Parameters for GABA Enrichment by Lactococcus lactis |
| title_full | Optimisation of Fermentative Parameters for GABA Enrichment by Lactococcus lactis |
| title_fullStr | Optimisation of Fermentative Parameters for GABA Enrichment by Lactococcus lactis |
| title_full_unstemmed | Optimisation of Fermentative Parameters for GABA Enrichment by Lactococcus lactis |
| title_short | Optimisation of Fermentative Parameters for GABA Enrichment by Lactococcus lactis |
| title_sort | optimisation of fermentative parameters for gaba enrichment by lactococcus lactis |
| topic | γ -aminobutyric acid lactococcus lactis fermentative parameters optimisation |
| url | https://cjfs.agriculturejournals.cz/artkey/cjf-200906-0010_optimisation-of-fermentative-parameters-for-gaba-enrichment-by-lactococcus-lactis.php |
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