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...
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MDPI AG
2023-02-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/5/977 |
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| author | Yue Zhang Mengjiao Zhu Wenjing Lu Cen Zhang Di Chen Nagendra P. Shah Chaogeng Xiao |
| author_facet | Yue Zhang Mengjiao Zhu Wenjing Lu Cen Zhang Di Chen Nagendra P. Shah Chaogeng Xiao |
| author_sort | Yue Zhang |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-03-11T07:25:04Z |
| format | Article |
| id | doaj.art-f49556b1e5b9498db1aacea2987f1007 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T07:25:04Z |
| publishDate | 2023-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-f49556b1e5b9498db1aacea2987f10072023-11-17T07:40:31ZengMDPI AGFoods2304-81582023-02-0112597710.3390/foods12050977Optimizing <i>Levilactobacillus brevis</i> NPS-QW 145 Fermentation for Gamma-Aminobutyric Acid (GABA) Production in Soybean Sprout Yogurt-like ProductYue Zhang0Mengjiao Zhu1Wenjing Lu2Cen Zhang3Di Chen4Nagendra P. Shah5Chaogeng Xiao6Institute of Food Science, State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Zhejiang Academy of Agricultural Sciences, 298 Desheng Road, Hangzhou 310021, ChinaSchool of Biological Science, The University of Hong Kong, Pokfulam Road, Hong KongInstitute of Food Science, State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Zhejiang Academy of Agricultural Sciences, 298 Desheng Road, Hangzhou 310021, ChinaInstitute of Food Science, State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Zhejiang Academy of Agricultural Sciences, 298 Desheng Road, Hangzhou 310021, ChinaInstitute of Food Science, State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Zhejiang Academy of Agricultural Sciences, 298 Desheng Road, Hangzhou 310021, ChinaSchool of Biological Science, The University of Hong Kong, Pokfulam Road, Hong KongInstitute of Food Science, State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Zhejiang Academy of Agricultural Sciences, 298 Desheng Road, Hangzhou 310021, ChinaGamma-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.https://www.mdpi.com/2304-8158/12/5/977gamma-aminobutyric acid (GABA)fermented soybean sprout yogurt-like productreversed-phase high performance liquid chromatographyGABA-rich yogurtresponse surface methodology |
| spellingShingle | Yue Zhang Mengjiao Zhu Wenjing Lu Cen Zhang Di Chen Nagendra P. Shah Chaogeng Xiao Optimizing <i>Levilactobacillus brevis</i> NPS-QW 145 Fermentation for Gamma-Aminobutyric Acid (GABA) Production in Soybean Sprout Yogurt-like Product Foods gamma-aminobutyric acid (GABA) fermented soybean sprout yogurt-like product reversed-phase high performance liquid chromatography GABA-rich yogurt response surface methodology |
| title | Optimizing <i>Levilactobacillus brevis</i> NPS-QW 145 Fermentation for Gamma-Aminobutyric Acid (GABA) Production in Soybean Sprout Yogurt-like Product |
| title_full | Optimizing <i>Levilactobacillus brevis</i> NPS-QW 145 Fermentation for Gamma-Aminobutyric Acid (GABA) Production in Soybean Sprout Yogurt-like Product |
| title_fullStr | Optimizing <i>Levilactobacillus brevis</i> NPS-QW 145 Fermentation for Gamma-Aminobutyric Acid (GABA) Production in Soybean Sprout Yogurt-like Product |
| title_full_unstemmed | Optimizing <i>Levilactobacillus brevis</i> NPS-QW 145 Fermentation for Gamma-Aminobutyric Acid (GABA) Production in Soybean Sprout Yogurt-like Product |
| title_short | Optimizing <i>Levilactobacillus brevis</i> NPS-QW 145 Fermentation for Gamma-Aminobutyric Acid (GABA) Production in Soybean Sprout Yogurt-like Product |
| title_sort | optimizing i levilactobacillus brevis i nps qw 145 fermentation for gamma aminobutyric acid gaba production in soybean sprout yogurt like product |
| topic | gamma-aminobutyric acid (GABA) fermented soybean sprout yogurt-like product reversed-phase high performance liquid chromatography GABA-rich yogurt response surface methodology |
| url | https://www.mdpi.com/2304-8158/12/5/977 |
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