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Production of γ ‐aminobutyric acid by microorganisms from different food sources
Author(s) -
Hudec Jozef,
Kobida Ľubomír,
Čanigová Margita,
LackoBartošová Magdaléna,
Ložek Otto,
Chlebo Peter,
Mrázová Jana,
Ducsay Ladislav,
Bystrická Judita
Publication year - 2015
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.6807
Subject(s) - bacteria , microorganism , lactic acid , fermentation , aminobutyric acid , yeast , food science , chemistry , fermentation in food processing , biochemistry , pyridoxal , biology , phosphate , genetics , receptor
BACKGROUND γ ‐Aminobutyric acid ( GABA ) is a potentially bioactive component of foods and pharmaceuticals. The aim of this study was screen lactic acid bacteria belonging to the Czech Collection of Microorganisms, and microorganisms (yeast and bacteria) from 10 different food sources for GABA production by fermentation in broth or plant and animal products. RESULTS Under an aerobic atmosphere, very low selectivity of GABA production (from 0.8% to 1.3%) was obtained using yeast and filamentous fungi, while higher selectivity (from 6.5% to 21.0%) was obtained with bacteria. The use of anaerobic conditions, combined with the addition of coenzyme (pyridoxal‐5‐phosphate) and salts ( CaCl 2 , NaCl ), led to the detection of a low concentration of GABA precursor. Simultaneously, using an optimal temperature of 33 °C, a pH of 6.5 and bacteria from banana (Pseudomonadaceae and Enterobacteriaceae families), surprisingly, a high selectivity of GABA was obtained. A positive impact of fenugreek sprouts on the proteolytic process and GABA production from plant material as a source of GABA precursor was identified. CONCLUSIONS Lactic acid bacteria for the production of new plant and animal GABA ‐rich products from different natural sources containing GABA precursor can be used. © 2014 Society of Chemical Industry