Optimizing <i>Levilactobacillus brevis</i> NPS-QW 145 Fermentation for Gamma-Aminobutyric Acid (GABA) Production in Soybean Sprout Yogurt-like Product
Gamma-aminobutyric acid (GABA) is a non-protein amino acid with various physiological functions. <i>Levilactobacillus brevis</i> 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 ferment...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-02-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/12/5/977 |
| Summary: | Gamma-aminobutyric acid (GABA) is a non-protein amino acid with various physiological functions. <i>Levilactobacillus brevis</i> 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 <i>Levilactobacillus brevis</i> NPS-QW 145 when monosodium glutamate (MSG) is the substrate. Based on this method, a GABA yield of up to 2.302 g L<sup>−1</sup> was obtained with a soybean germination time of one day and fermentation of 48 h with bacteria using 10 g L<sup>−1</sup> glucose according to the response surface methodology. Research revealed a powerful technique for producing GABA by fermentation with <i>Levilactobacillus brevis</i> NPS-QW 145 in foods and is expected to be widely used as a nutritional supplement for consumers. |
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| ISSN: | 2304-8158 |