Production of γ -aminobutyric acid (GABA) by Lactobacillus paracasei isolated from traditional fermented foods
- 作者：Komatsuzaki ; Noriko ; Shima ; Jun ; Kawamoto ; Shinichi ; Momose ; Hiroh ; Kimura ; Toshinori
- 关键词：none ; color ; black" href="/science?_ob=MathURL&_method=retrieve&_udi=B6WFP-4G241FT-2&_mathId=mml7&_user=10&_cdi=6800&_rdoc=2&_handle=V-WA-A-W-AE-MsSAYVA-UUW-U-AAWCVZEVWZ-AAWBUCUWWZ-WCDDDYEUE-AE-U&_acct=C00005022
- 刊名：Food Microbiology
- 出版年：2005
- 期刊代码：100_07400020
- 类别：imm
- 出版时间：December, 2005
- 卷：22
- 期：6
- 页码：497-504
- 文件大小：226 K
摘要
Lactobacillus strains that accumulated γ-aminobutyric acid (GABA) in culture medium were screened to determine strains with high GABA-producing ability. One strain, NFRI 7415, which was isolated from a Japanese traditional fermented fish (funa-sushi), showed the highest GABA-producing ability among the screened strains. Identification tests (i.e., 16S rDNA sequencing and sugar assimilation ability) indicated that NFRI 7415 belongs to Lb. paracasei. The GABA production was further improved by the addition of pyridoxal phosphate to the culture medium and pH regulation of culture medium at pH 5.0. Under optimal cultivation conditions, strain NFRI 7415 produced GABA at a concentration of 302 mm when the glutamate concentration in the culture medium was 500 mm.