title: Technological and safety properties of newly isolated GABA-producing Lactobacillus futsaii strains.
abstract: OBJECTIVE
  To evaluate the technological and safety properties of Lactobacillus futsaii CS3 and CS5 isolated from Thai fermented shrimp products (Kung-Som) in order to develop a valuable gamma-aminobutyric acid (GABA)-producing starter culture.
  
  
  RESULTS
  Both strains showed a high GABA-producing ability (>8 mg ml(-1) ) in MRS broth containing 20 mg ml(-1) monosodium glutamate (MSG) for 120 h. They also exhibited inhibitory activity against foodborne pathogens and spoilage bacteria. Cell surface hydrophobicity and proteolytic activity were observed in both strains. Strain CS3 survived better under simulated gastrointestinal tract conditions with only 1·5 log-units cell decrease over 8 h. Both strains showed the ability to deconjugate taurocholate and taurodeoxycholate acid. Neither virulence genes nor biogenic amine production was detected. Strain CS3 exhibited susceptibility to all tested antibiotics with the exception of vancomycin, while strain CS5 showed resistance to vancomycin, ampicillin and chloramphenicol.
  
  
  CONCLUSIONS
  Based on the results obtained, Lact. futsaii CS3 is very promising as a GABA-producing and potentially probiotic starter culture strain for applications in functional fermented foods.
  
  
  CONCLUSIONS
  This study focuses on the technological and safety characteristics of Lact. futsaii CS3 and CS5 including their high GABA-producing capacity for the first time. This provides a way of replacing chemical GABA by natural GABA using a GABA-producing starter culture candidate, at the same time offering the consumer new attractive food products.
authors.affiliation: Department of Industrial Biotechnology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand.
authors.forename: C
authors.initials: C
authors.lastname: Sanchart
authors.affiliation: Department of Biochemistry, Faculty of Science, Prince of Songkla University, Hat Yai, Songkhla, Thailand.
authors.forename: O
authors.initials: O
authors.lastname: Rattanaporn
authors.affiliation: Department of Food Sciences and Technology, Food Biotechnology Laboratory, BOKU University of Natural Resources and Life Sciences, Vienna, Austria.
authors.forename: D
authors.initials: D
authors.lastname: Haltrich
authors.affiliation: Scientific Equipment Center, Prince of Songkla University, Hat Yai, Songkhla, Thailand.
authors.forename: P
authors.initials: P
authors.lastname: Phukpattaranont
authors.affiliation: Department of Industrial Biotechnology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand.
authors.forename: S
authors.initials: S
authors.lastname: Maneerat
mesh_terms: D005285:Fermentation; D005516:Food Microbiology; D041981:Gastrointestinal Tract / Q000382:microbiology; D007778:Lactobacillus / Q000235:genetics / Q000254:growth & development / Q000378:metabolism*; D019936:Probiotics / Q000032:analysis; D012970:Sodium Glutamate / Q000378:metabolism; D005680:gamma-Aminobutyric Acid / Q000096:biosynthesis*
chemical_list: D005680:gamma-Aminobutyric Acid; D012970:Sodium Glutamate
keywords: Lactobacillus futsaii; fermented foods; gamma-aminobutyric acid; lactic acid bacteria; probiotics