Open AccessOptimisation of culture conditions for gamma-aminobutyric acid production in rice bran extracts
Author(s) -
Dai Hung Ngo,
Quoc Tuan Tran,
Thi Nhat Hang Nguyen,
DaiHung Ngo,
Thanh Sang Vo
Publication year - 2021
Publication title -
tạp chí khoa học và công nghệ việt nam (b, online) (vietnam journal of science and technology - most)/tạp chí khoa học và công nghệ việt nam (điện tử)/tạp chí khoa học và công nghệ việt nam (b, print) (vietnam journal of science and technology - most)
Language(s) - English
Resource type - Journals
eISSN - 2615-9759
pISSN - 1859-4794
DOI - 10.31276/vjst.63(1).42-48
Subject(s) - bran , monosodium glutamate , food science , fermentation , lactobacillus fermentum , yeast extract , chemistry , gamma aminobutyric acid , aminobutyric acid , lactose , substrate (aquarium) , biochemistry , biology , lactic acid , bacteria , lactobacillus plantarum , raw material , ecology , receptor , organic chemistry , genetics
Gamma-aminobutyric acid (GABA) is a potent bioactive component that widely exists in both plants and animals, has numerous health benefits. This study aimed to optimise the fermentation process conditions for the growth of Lactobacillus fermentum from rice bran extracts that have high potential to produce GABA. GABA content was assessed by thin-layer chromatography (TLC) method. In this study, fermenting conditions for medium production of GABA by L. fermentum from rice bran extracts were optimised. L. fermentum showed high potential for GABA-producing ability. Some factors influencing the GABA production such as carbon sources, nitrogen sources, mineral salt sources, substrate concentration of monosodium glutamate (MSG), pH, and the time of fermentation were investigated. When the L. fermentum is cultivated in the rice bran extracts medium supplemented with 1.5% lactose, 2% yeast extract, and 1% MSG with pH 6.0 in 48 h, this strain showed high GABA at a concentration of 736 mg/l.