Enhancement of γ-aminobutyric acid in a fermented red seaweed beverage by starter culture Lactobacillus plantarum DW12
Lactobacillus plantarum DW12, a gamma-aminobutyric acid (GABA) producing strain, was used as a starter culture to produce a functional fermented red seaweed beverage (FSB). Optimal conditions for producing FSB were established using Central Composite Design by varying the amounts of monosodium gluta...
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Pontificia Universidad Católica de Valparaíso
2011
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oai:scielo:S0717-345820110003000012011-09-23Enhancement of γ-aminobutyric acid in a fermented red seaweed beverage by starter culture Lactobacillus plantarum DW12Ratanaburee,AnussaraKantachote,DuangpornCharernjiratrakul,WilawanPenjamras,PimpimolChaiyasut,Chaiyavat functional fermented plant beverage γ-aminobutyric acid Lactobacillus plantarum monosodium glutamate red seaweed response surface methodology Lactobacillus plantarum DW12, a gamma-aminobutyric acid (GABA) producing strain, was used as a starter culture to produce a functional fermented red seaweed beverage (FSB). Optimal conditions for producing FSB were established using Central Composite Design by varying the amounts of monosodium glutamate (MSG), sucrose and the initial pH in MRS medium. After a verification test, 1% MSG, 6% sucrose and an initial pH of 6 were selected. Four treatments were tested: traditional formula (A), red seaweed-cane sugar-potable water = 3:1:10, w/w/v, initial pH 6; the traditional formula with a 5% starter culture consisting of 4.1 x 10(9) CFU of DW 12/ml (B); formula A modified by changing the amounts of cane sugar and MSG to 6% and 1%, respectively (C); formula C with a 5% starter culture added (D). Comparison among the 4 treatments showed that the treatment D produced the highest amount of GABA (4000 mg/L) during days 45-60 while the GABA content of A, B and C treatments was 340, 730 and 1690 mg/L, respectively. However, the results of the sensory test for the treatments C and D showed that the presence of MSG produced an unsatisfactory salty taste. All finished products from the 4 treatments met Thai standard guidelines for chemical and microbiological qualities after 120 days. The results indicated that enrichment of the GABA content in FSB is possible by adding MSG and the GABA producing strain DW12; however, the appropriate amount of MSG addition should be further studied.info:eu-repo/semantics/openAccessPontificia Universidad Católica de ValparaísoElectronic Journal of Biotechnology v.14 n.3 20112011-05-01text/htmlhttp://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-34582011000300001en |
| institution |
Scielo Chile |
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Scielo Chile |
| language |
English |
| topic |
functional fermented plant beverage γ-aminobutyric acid Lactobacillus plantarum monosodium glutamate red seaweed response surface methodology |
| spellingShingle |
functional fermented plant beverage γ-aminobutyric acid Lactobacillus plantarum monosodium glutamate red seaweed response surface methodology Ratanaburee,Anussara Kantachote,Duangporn Charernjiratrakul,Wilawan Penjamras,Pimpimol Chaiyasut,Chaiyavat Enhancement of γ-aminobutyric acid in a fermented red seaweed beverage by starter culture Lactobacillus plantarum DW12 |
| description |
Lactobacillus plantarum DW12, a gamma-aminobutyric acid (GABA) producing strain, was used as a starter culture to produce a functional fermented red seaweed beverage (FSB). Optimal conditions for producing FSB were established using Central Composite Design by varying the amounts of monosodium glutamate (MSG), sucrose and the initial pH in MRS medium. After a verification test, 1% MSG, 6% sucrose and an initial pH of 6 were selected. Four treatments were tested: traditional formula (A), red seaweed-cane sugar-potable water = 3:1:10, w/w/v, initial pH 6; the traditional formula with a 5% starter culture consisting of 4.1 x 10(9) CFU of DW 12/ml (B); formula A modified by changing the amounts of cane sugar and MSG to 6% and 1%, respectively (C); formula C with a 5% starter culture added (D). Comparison among the 4 treatments showed that the treatment D produced the highest amount of GABA (4000 mg/L) during days 45-60 while the GABA content of A, B and C treatments was 340, 730 and 1690 mg/L, respectively. However, the results of the sensory test for the treatments C and D showed that the presence of MSG produced an unsatisfactory salty taste. All finished products from the 4 treatments met Thai standard guidelines for chemical and microbiological qualities after 120 days. The results indicated that enrichment of the GABA content in FSB is possible by adding MSG and the GABA producing strain DW12; however, the appropriate amount of MSG addition should be further studied. |
| author |
Ratanaburee,Anussara Kantachote,Duangporn Charernjiratrakul,Wilawan Penjamras,Pimpimol Chaiyasut,Chaiyavat |
| author_facet |
Ratanaburee,Anussara Kantachote,Duangporn Charernjiratrakul,Wilawan Penjamras,Pimpimol Chaiyasut,Chaiyavat |
| author_sort |
Ratanaburee,Anussara |
| title |
Enhancement of γ-aminobutyric acid in a fermented red seaweed beverage by starter culture Lactobacillus plantarum DW12 |
| title_short |
Enhancement of γ-aminobutyric acid in a fermented red seaweed beverage by starter culture Lactobacillus plantarum DW12 |
| title_full |
Enhancement of γ-aminobutyric acid in a fermented red seaweed beverage by starter culture Lactobacillus plantarum DW12 |
| title_fullStr |
Enhancement of γ-aminobutyric acid in a fermented red seaweed beverage by starter culture Lactobacillus plantarum DW12 |
| title_full_unstemmed |
Enhancement of γ-aminobutyric acid in a fermented red seaweed beverage by starter culture Lactobacillus plantarum DW12 |
| title_sort |
enhancement of γ-aminobutyric acid in a fermented red seaweed beverage by starter culture lactobacillus plantarum dw12 |
| publisher |
Pontificia Universidad Católica de Valparaíso |
| publishDate |
2011 |
| url |
http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-34582011000300001 |
| work_keys_str_mv |
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| _version_ |
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