RRC ID 55436
Author Hasegawa M, Yamane D, Funato K, Yoshida A, Sambongi Y.
Title Gamma-aminobutyric acid fermentation with date residue by a lactic acid bacterium, Lactobacillus brevis.
Journal J Biosci Bioeng
Abstract Dates are commercially consumed as semi-dried fruit or processed into juice and puree for further food production. However, the date residue after juice and puree production is not used, although it appears to be nutrient enriched. Here, date residue was fermented by a lactic acid bacterium, Lactobacillus brevis, which has been generally recognized as safe. Through degradation of sodium glutamate added to the residue during the fermentation, γ-aminobutyric acid (GABA), which reduces neuronal excitability, was produced at the conversion rate of 80-90% from glutamate. In order to achieve this GABA production level, pretreatment of the date residue with carbohydrate-degrading enzymes, i.e., cellulase and pectinase, was necessary. All ingredients used for this GABA fermentation were known as being edible. These results provide us with a solution for the increasing commercial demand for GABA in food industry with the use of date residue that has been often discarded.
Volume 125(3)
Pages 316-319
Published 2018-3-1
DOI 10.1016/j.jbiosc.2017.10.003
PII S1389-1723(17)30635-7
PMID 29089240
MeSH Bioreactors Carbohydrate Metabolism / drug effects Fermentation / drug effects Fruit* / chemistry Fruit* / metabolism Glutamic Acid / metabolism Hydrogen-Ion Concentration Lactic Acid / metabolism* Levilactobacillus brevis / metabolism* Phoeniceae* / chemistry Phoeniceae* / metabolism Plant Extracts / pharmacology gamma-Aminobutyric Acid / metabolism*
IF 2.032
Times Cited 4
General Microbes JCM 1059 JCM 1061