title: Evaluation of improved γ-aminobutyric acid production in yogurt using Lactobacillus plantarum NDC75017.
abstract: Most γ-aminobutyric acid (GABA)-producing microorganisms are lactic acid bacteria (LAB), but the yield of GABA is limited in most of these GABA-producing strains. In this study, the production of GABA was carried out by using Lactobacillus plantarum NDC75017, a strain screened from traditional fermented dairy products in China. Concentrations of substrate (l-monosodium glutamate, L-MSG) and coenzyme (pyridoxal-5-phosphate, PLP) of glutamate decarboxylase (GAD) and culture temperature were investigated to evaluate their effects on GABA yield of Lb. plantarum NDC75017. The results indicated that GABA production was related to GAD activity and biomass of Lb. plantarum NDC75017. Response surface methodology was used to optimize conditions of GABA production. The optimal factors for GABA production were L-MSG at 80 mM, PLP at 18 μM, and a culture temperature of 36 °C. Under these conditions, production of GABA was maximized at 314.56 mg/100 g. Addition of Lb. plantarum NDC75017 to a commercial starter culture led to higher GABA production in fermented yogurt. Flavor and texture of the prepared yogurt and the control yogurt did not differ significantly. Thus, Lb. plantarum NDC75017 has good potential for manufacture of GABA-enriched fermented milk products.
authors.affiliation: National Research Center of Dairy Engineering and Technology, Northeast Agricultural University, Harbin 150086, China; Key Laboratory of Dairy Science, Ministry of Education, Department of Food Science, Northeast Agricultural University, Harbin 150030, China.
authors.forename: Y
authors.initials: Y
authors.lastname: Shan
authors.affiliation: National Research Center of Dairy Engineering and Technology, Northeast Agricultural University, Harbin 150086, China; Synergetic Innovation Center of Food Safety and Nutrition, Harbin 150030, China.
authors.forename: C X
authors.initials: CX
authors.lastname: Man
authors.affiliation: College of Food Science and Engineering, Harbin Institute of Technology, Harbin 150090, China.
authors.forename: X
authors.initials: X
authors.lastname: Han
authors.affiliation: Key Laboratory of Dairy Science, Ministry of Education, Department of Food Science, Northeast Agricultural University, Harbin 150030, China.
authors.forename: L
authors.initials: L
authors.lastname: Li
authors.affiliation: Key Laboratory of Dairy Science, Ministry of Education, Department of Food Science, Northeast Agricultural University, Harbin 150030, China.
authors.forename: Y
authors.initials: Y
authors.lastname: Guo
authors.affiliation: Key Laboratory of Dairy Science, Ministry of Education, Department of Food Science, Northeast Agricultural University, Harbin 150030, China.
authors.forename: Y
authors.initials: Y
authors.lastname: Deng
authors.affiliation: Key Laboratory of Dairy Science, Ministry of Education, Department of Food Science, Northeast Agricultural University, Harbin 150030, China.
authors.forename: T
authors.initials: T
authors.lastname: Li
authors.affiliation: College of Food Science and Engineering, Harbin Institute of Technology, Harbin 150090, China.
authors.forename: L W
authors.initials: LW
authors.lastname: Zhang
authors.affiliation: National Research Center of Dairy Engineering and Technology, Northeast Agricultural University, Harbin 150086, China; Key Laboratory of Dairy Science, Ministry of Education, Department of Food Science, Northeast Agricultural University, Harbin 150030, China; Synergetic Innovation Center of Food Safety and Nutrition, Harbin 150030, China. Electronic address: yujun_jiang@163.com.
authors.forename: Y J
authors.initials: YJ
authors.lastname: Jiang
mesh_terms: D002681:China; D003470:Culture Media; D005285:Fermentation; D006801:Humans; D048191:Lactiplantibacillus plantarum / Q000378:metabolism*; D009812:Odorants / Q000032:analysis; D011732:Pyridoxal Phosphate / Q000378:metabolism; D012970:Sodium Glutamate / Q000378:metabolism; D013649:Taste; D013696:Temperature; D015014:Yogurt / Q000382:microbiology*; D005680:gamma-Aminobutyric Acid / Q000096:biosynthesis*
chemical_list: D003470:Culture Media; D005680:gamma-Aminobutyric Acid; D011732:Pyridoxal Phosphate; D012970:Sodium Glutamate
keywords: Lactobacillus plantarum NDC75017; glutamate decarboxylase (GAD); yogurt; γ-aminobutyric acid (GABA)