Submerged fermentation of Lactobacillus rhamnosus YS9 for γ aminobutyric acid (GABA) production
Braz. j. microbiol
;
44(1): 183-187, 2013. ilus
Article
Dans Anglais
| LILACS
| ID: lil-676917
ABSTRACT
γ-Aminobutyric acid (GABA) is a major inhibitory neurotransmitter in central nervous system, and its application in drugs and functional foods has attracted great attention. To enhance production of y-aminobutyric acid, Lactobacillus rhamnosus YS9, a strain isolated from Chinese traditional fermented food pickled vegetable, was grown under submerged fermentation. Its cultivation conditions were investigated. When culture pH condition was adjusted to the optimal pH of glutamate decarboxylase activity, culture of Lb. rhamnosus YS9 in medium supplemented with 200 mM of monosodium glutamate and 200 µM of pyridoxal phosphate (PLP), produced 187 mM of GABA.
Texte intégral:
Disponible
Indice:
LILAS (Amériques)
Sujet Principal:
Microbiologie industrielle
/
Lacticaseibacillus rhamnosus
/
Fermentation
/
Glutamate decarboxylase
langue:
Anglais
Texte intégral:
Braz. j. microbiol
Thème du journal:
Microbiologie
Année:
2013
Type:
Article
/
descriptif de projet
Pays d'affiliation:
Chine
Institution/Pays d'affiliation:
Yulin Normal University/CN
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