Gamma-aminobutyric acid fermentation with date residue by a lactic acid bacterium, Lactobacillus brevis
نویسندگان
چکیده
منابع مشابه
Production of gamma-aminobutyric acid by Lactobacillus brevis NCL912 using fed-batch fermentation
BACKGROUND Gamma-aminobutyric acid is a major inhibitory neurotransmitter in mammalian brains, and has several well-known physiological functions. Lactic acid bacteria possess special physiological activities and are generally regarded as safe. Therefore, using lactic acid bacteria as cell factories for gamma-aminobutyric acid production is a fascinating project and opens up a vast range of pro...
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Certain heterofermentative lactic acid bacteria often encountered in food and beverage fermentations are able to utilize the uronic acids as a sole carbon source for energy (J. R. Stamer and B. O. Stoyla, Bacteriol. Proc., p. 1, 1967). Although the mechanisms of uronic acid degradation by gram-negative or phytopathogenic microorganisms have been extensively studied (W. J. Payne and R. A. McRori...
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1 2 A Central Composite Face design was used to study growth and tyramine production 3 by two strains of lactic acid bacteria, Lactobacillus brevis CECT 4669 and Enterococcus 4 faecium BIFI-58. The effects of five physicochemical factors (incubation temperature and 5 time, environmental pH, added tyrosine concentration, and pyridoxal-5-phosphate (PLP) 6 supplementation) on cell growth and tyram...
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Sourdough may be considered a traditional product with a great future. Studies on the sourdough microflora have recently been improved. In this paper, research on Lactobacillus sanfrancisco, a key sourdough lactic acid bacterium, is reviewed. The physiology, trophic relationships with sourdough related organisms and the genetics are considered in order to explain and improve the biotechnologica...
متن کاملSynthesis of gamma-aminobutyric acid by lactic acid bacteria isolated from a variety of Italian cheeses.
The concentrations of gamma-aminobutyric acid (GABA) in 22 Italian cheese varieties that differ in several technological traits markedly varied from 0.26 to 391 mg kg(-1). Presumptive lactic acid bacteria were isolated from each cheese variety (total of 440 isolates) and screened for the capacity to synthesize GABA. Only 61 isolates showed this activity and were identified by partial sequencing...
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ژورنال
عنوان ژورنال: Journal of Bioscience and Bioengineering
سال: 2018
ISSN: 1389-1723
DOI: 10.1016/j.jbiosc.2017.10.003