Screening of Lactic Acid Bacteria with Production of у - aminobutyric Acid from Traditional Pickled Vegetables in Northeast China and Their Biological Properties

被引：0

作者：

Lit X. ^{[1
]}

Li X. ^{[1
]}

Tong X. ^{[1
]}

Bai F. ^{[1
]}

Li J. ^{[1
]}

Tan X. ^{[1
]}

Cui F. ^{[1
]}

Yu Z. ^{[2
]}

Shen R. ^{[2
]}

机构：

[1] 'National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Food Safety Key Lab of Liaoning Province, Bohai University, Liaoning, Jinzhou

[2] Hangzhou Xiaoshan Agriculture Development Co., Ltd., Hangzhou

来源：

Journal of Chinese Institute of Food Science and Technology | 2023年 / 23卷 / 12期

关键词：

biological properties; lactic acid bacteria; screening; y-aminobutyric acid;

D O I：

10.16429/j.1009-7848.2023.12.007

中图分类号：

学科分类号：

摘要：

In this study, lactic acid bacteria (LAB) with producing "y-aminobutyric acid (GABA) were screened from traditional pickled vegetables in Northeast China using thin-layer chromatography (TLC) and the Berthelot colorimetric method. LAB were identified by the physiological and biochemical test and 16S rRNA sequencing analysis. And then their biological properties, including acid tolerance, bile salt tolerance, antioxidant, antibacterial activity, antioxidant activity and acid production rate, were analyzed using principal component analysis (PCA). These results showed that five strains LAB with typical GABA-producing were obtained from forty strains LAB from traditional pickled vegetables, including one strain Weissella kandleri HJL2 and four strains Lactobacillus plantarum PJ-7, HJG1-3, L-9, and L—11. Among them, L. plantarum PJ-7 isolated from fermented radish had better ability to synthesize GABA, and the yield reached 0.48 mg/mL. There were significant differences in acid tolerance, bile salt tolerance, antioxidant and other biological characteristics of the five strains LAB. Based on PCA, L. plantarum PJ-7 ranked the first in the comprehensive score of biological characteristics. Therefore, L. plantarum PJ-7 has excellent GABA synthesis ability and good biological characteristics, which would provide a theoretical basis for the development of GABA- rich pickled vegetables. © 2023 Chinese Institute of Food Science and Technology. All rights reserved.

引用

页码：61 / 69

页数：8

共 32 条

[1] WANG K K, SUN M, SONG J M, Et al., Research progress in the formation mechanism and accumulation methods of y-aminobutyric acid (GABA) [J], Science and Technology of Food Industry, 39, 14, pp. 323-329, (2018)
[2] ZHANG X T, LI L N, WANG Q, Et al., Effect of xylazine anesthesia on Glu and GABA amino acid neurotransmitters in rat, Journal of Northeast Agricultural University, 26, 1, pp. 46-52, (2019)
[3] GUO R C., High-density cultivation of high-yield y - aminobutyric acid strains in Sayram yogurt optimization of conditions and preparation of starter, (2021)
[4] BHANWAR S, BAMNIAA M, GHOSH M, Et al., Use of Lactococcus lactis to enrich sourdough bread with y - aminobutyric acid, International Journal of Food Sciences and Nutrition, 6 4, 1, pp. 77-81, (2013)
[5] CHO Y R, CHANG J Y, CHANG H C., Production of gamma - aminobutyric acid (GABA) by Lactobacillus buchneri isolated from Kimchi and its neuroprotective effect on neuronal cells [J], Journal of Microbiology and Biotechnology, 17, 1, pp. 104-109, (2007)
[6] ZENG L, TAN X, ZHANG Q, Et al., Optimization of y -aminobutyric acid production by Lactobacillus plantarum BC114 from Sichuan pickle, Food and Fermentation Industries, 43, 3, pp. 116-122, (2017)
[7] LIN Y, TANG Q Y, CHU M, Et al., Research progress function, production and food application of y-aminobutyric acid[J], China Condiment, 46, 6, pp. 173-179, (2021)
[8] LI Y L, MI M, WEI Z Z, Et al., Optimization of fermentation conditions for producing y-aminobutyric acid (GABA) by Candida parapsilosis GPT-5-ll[J], Chinese Agricultural Science Bulletin, 29, 33, pp. 389-393, (2013)
[9] LI Y D, WANG T, LI S, Et al., Influence of GABA-producing yeasts on cheese quality, GABA content, and the volatilome, LWT-Food Science and Technology, 154, (2022)
[10] SUN L, ZHOU C, ZHANG X, Et al., Screening and identification of strains with high production of glutamate decarboxylase [J], Feed Industry, 42, 19, pp. 49-55, (2021)

← 1 2 3 4 →