对金枪鱼肠道分离物发酵乳酸杆菌NG16生产γ -氨基丁酸的全面研究

IF 0.8 4区农林科学 Q4 FOOD SCIENCE & TECHNOLOGY

Acta Alimentaria Pub Date : 2022-06-03 DOI:10.1556/066.2022.00065

D. Thuy, N. T. An, V. Jayasena, P. Vandamme

{"title":"对金枪鱼肠道分离物发酵乳酸杆菌NG16生产γ -氨基丁酸的全面研究","authors":"D. Thuy, N. T. An, V. Jayasena, P. Vandamme","doi":"10.1556/066.2022.00065","DOIUrl":null,"url":null,"abstract":"\n Gamma-aminobutyric acid (GABA), a four-carbon non-protein amino acid, is widely known to have multiple physiological functions. The present study aimed to investigate the cultivation parameters for GABA production by a lactic acid bacteria (LAB) strain isolated from a tuna gut sample. Among 60 tuna gut LAB, only 7 Limosilactobacillus fermentum isolates, i.e. NG01, NG12, NG13, NG14, NG16, NG23, and NG27, were capable of GABA fermentation, with NG16 being the most potent GABA producer. The GABA production by isolate NG16 was therefore thoroughly characterised. The optimal batch culture conditions for GABA production were an initial cell density of 5×106 CFU mL−1, a monosodium glutamate concentration of 2%, an initial pH of 7, a fermentation temperature of 35 °C, and an incubation time of 96 h. Under this cultivation conditions, NG16 produced a maximum GABA yield of 25.52 ± 0.41 mM.","PeriodicalId":6908,"journal":{"name":"Acta Alimentaria","volume":" ","pages":""},"PeriodicalIF":0.8000,"publicationDate":"2022-06-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"A comprehensive investigation into the production of gamma-aminobutyric acid by Limosilactobacillus fermentum NG16, a tuna gut isolate\",\"authors\":\"D. Thuy, N. T. An, V. Jayasena, P. Vandamme\",\"doi\":\"10.1556/066.2022.00065\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\\n Gamma-aminobutyric acid (GABA), a four-carbon non-protein amino acid, is widely known to have multiple physiological functions. The present study aimed to investigate the cultivation parameters for GABA production by a lactic acid bacteria (LAB) strain isolated from a tuna gut sample. Among 60 tuna gut LAB, only 7 Limosilactobacillus fermentum isolates, i.e. NG01, NG12, NG13, NG14, NG16, NG23, and NG27, were capable of GABA fermentation, with NG16 being the most potent GABA producer. The GABA production by isolate NG16 was therefore thoroughly characterised. The optimal batch culture conditions for GABA production were an initial cell density of 5×106 CFU mL−1, a monosodium glutamate concentration of 2%, an initial pH of 7, a fermentation temperature of 35 °C, and an incubation time of 96 h. Under this cultivation conditions, NG16 produced a maximum GABA yield of 25.52 ± 0.41 mM.\",\"PeriodicalId\":6908,\"journal\":{\"name\":\"Acta Alimentaria\",\"volume\":\" \",\"pages\":\"\"},\"PeriodicalIF\":0.8000,\"publicationDate\":\"2022-06-03\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Acta Alimentaria\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1556/066.2022.00065\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Acta Alimentaria","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1556/066.2022.00065","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

摘要

γ-氨基丁酸（GABA）是一种四碳非蛋白质氨基酸，具有多种生理功能。本研究旨在研究从金枪鱼肠道样品中分离的乳酸菌（LAB）菌株产生GABA的培养参数。在60个金枪鱼肠道LAB中，只有7个发酵乳杆菌菌株，即NG01、NG12、NG13、NG14、NG16、NG23和NG27能够发酵GABA，其中NG16是最有效的GABA产生菌。因此，对分离物NG16产生GABA进行了全面表征。GABA生产的最佳分批培养条件是初始细胞密度为5×106 CFU mL−1，味精浓度为2%，初始pH为7，发酵温度为35 °C，培养时间96 h.在这种培养条件下，NG16产生的最大GABA产量为25.52±0.41 mM。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

查看原文本刊更多论文

A comprehensive investigation into the production of gamma-aminobutyric acid by Limosilactobacillus fermentum NG16, a tuna gut isolate

Gamma-aminobutyric acid (GABA), a four-carbon non-protein amino acid, is widely known to have multiple physiological functions. The present study aimed to investigate the cultivation parameters for GABA production by a lactic acid bacteria (LAB) strain isolated from a tuna gut sample. Among 60 tuna gut LAB, only 7 Limosilactobacillus fermentum isolates, i.e. NG01, NG12, NG13, NG14, NG16, NG23, and NG27, were capable of GABA fermentation, with NG16 being the most potent GABA producer. The GABA production by isolate NG16 was therefore thoroughly characterised. The optimal batch culture conditions for GABA production were an initial cell density of 5×106 CFU mL−1, a monosodium glutamate concentration of 2%, an initial pH of 7, a fermentation temperature of 35 °C, and an incubation time of 96 h. Under this cultivation conditions, NG16 produced a maximum GABA yield of 25.52 ± 0.41 mM.

求助全文

通过发布文献求助，成功后即可免费获取论文全文。去求助

来源期刊

Acta Alimentaria 农林科学-食品科技

CiteScore

1.80

自引率

0.00%

发文量

审稿时长

18-36 weeks

期刊介绍： Acta Alimentaria publishes original papers and reviews on food science (physics, physical chemistry, chemistry, analysis, biology, microbiology, enzymology, engineering, instrumentation, automation and economics of foods, food production and food technology, food quality, post-harvest treatments, food safety and nutrition).