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首页> 外文期刊>Food microbiology >Production of γ-aminobutyric acid (GABA) by Lactobacillus paracasei isolated from traditional fermented foods
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Production of γ-aminobutyric acid (GABA) by Lactobacillus paracasei isolated from traditional fermented foods

机译：从传统发酵食品中分离副干酪乳杆菌生产γ-氨基丁酸（GABA）

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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.
机译：筛选在培养基中积累了γ-氨基丁酸（GABA）的乳酸菌菌株，以确定具有高GABA产生能力的菌株。从日本传统发酵鱼（funa-sushi）中分离出的一种菌株NFRI 7415在筛选出的菌株中显示出最高的GABA产生能力。鉴定测试（即16S rDNA测序和糖同化能力）表明NFRI 7415属于Lb.副干酪通过向培养基中添加磷酸吡ido醛并在pH 5.0下调节培养基的pH来进一步改善GABA的产生。在最佳培养条件下，当培养基中的谷氨酸浓度为500 mM时，菌株NFRI 7415产生的GABA浓度为302 mM。

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