Consulta: subjectFacets:"Î³-aminobutyric acid"
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Data/hora: 03/06/2024 18:44:33

Enhancement of &amp;#947;-aminobutyric acid in a fermented red seaweed beverage by starter culture Lactobacillus plantarum DW12
Provedor de dados: 69
Autores: Ratanaburee,Anussara; Kantachote,Duangporn; Charernjiratrakul,Wilawan; Penjamras,Pimpimol; Chaiyasut,Chaiyavat.
Lactobacillus plantarum DW12, a gamma-aminobutyric acid (GABA) producing strain, was used as a starter culture to produce a functional fermented red seaweed beverage (FSB). Optimal conditions for producing FSB were established using Central Composite Design by varying the amounts of monosodium glutamate (MSG), sucrose and the initial pH in MRS medium. After a verification test, 1% MSG, 6% sucrose and an initial pH of 6 were selected. Four treatments were tested: traditional formula (A), red seaweed-cane sugar-potable water = 3:1:10, w/w/v, initial pH 6; the traditional formula with a 5% starter culture consisting of 4.1 x 10(9) CFU of DW 12/ml (B); formula A modified by changing the amounts of cane sugar and MSG to 6% and 1%, respectively (C); formula C...
Tipo: Journal article
Palavras-chave: Functional fermented plant beverage; Î³-aminobutyric acid; Lactobacillus plantarum; Monosodium glutamate; Red seaweed; Response surface methodology.
Ano: 2011
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-34582011000300001