Isolation, characterization, and utilization of γ-aminobutyric acid (GABA)-producing lactic acid bacteria from Myanmar fishery products fermented with boiled rice

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• 作者：Su Myo Thwe (1) (2)
  Takeshi Kobayashi (1)
  Tianyao Luan (1)
  Takaaki Shirai (3)
  Munenaka Onodera (4)
  Naoko Hamada-Sato (1)
  Chiaki Imada (1)
  
• 关键词：γ ; Aminobutyric acid ; Fermentation ; Lactobacillus ; Fermented fishery products ; Myanmar
• 刊名：Fisheries Science
• 出版年：2011
• 出版时间：March 2011
• 年：2011
• 卷：77
• 期：2
• 页码：279-288
• 全文大小：323KB
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• 作者单位：Su Myo Thwe (1) (2)
  Takeshi Kobayashi (1)
  Tianyao Luan (1)
  Takaaki Shirai (3)
  Munenaka Onodera (4)
  Naoko Hamada-Sato (1)
  Chiaki Imada (1)
  
  1. Graduate School of Marine Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato, Tokyo, 108-8477, Japan
  2. Department of Fisheries, Ministry of Livestock and Fisheries, Yangon, Myanmar
  3. Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato, Tokyo, 108-8477, Japan
  4. Iwate Industrial Research Institute, 3-35-2 Iioka-Shinden, Morioka, Iwate, 020-0852, Japan
  

文摘

γ-Aminobutyric acid (GABA)-producing lactic acid bacteria (LAB) were isolated from four types of Myanmar traditional fermented fishery products with boiled rice. All of them belonged to the genus Lactobacillus, and comparison of the effects of these representatives on GABA accumulation in fermented fishery products with boiled rice revealed that Lactobacillus farciminis D323 is the most effective strain as a starter culture. These results may contribute to the development of traditional fermented fishery products with functional properties. In addition, this study is the first to show in detail the distribution of GABA-producing LAB in Southeast Asian fermented fishery products.