Optimizing <i>Levilactobacillus brevis</i> NPS-QW 145 Fermentation for Gamma-Aminobutyric Acid (GABA) Production in Soybean Sprout Yogurt-like Product
Yue Zhang,
Mengjiao Zhu,
Wenjing Lu,
Cen Zhang,
Di Chen,
Nagendra P. Shah,
Chaogeng Xiao
Affiliations
Yue Zhang
Institute of Food Science, State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Zhejiang Academy of Agricultural Sciences, 298 Desheng Road, Hangzhou 310021, China
Mengjiao Zhu
School of Biological Science, The University of Hong Kong, Pokfulam Road, Hong Kong
Wenjing Lu
Institute of Food Science, State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Zhejiang Academy of Agricultural Sciences, 298 Desheng Road, Hangzhou 310021, China
Cen Zhang
Institute of Food Science, State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Zhejiang Academy of Agricultural Sciences, 298 Desheng Road, Hangzhou 310021, China
Di Chen
Institute of Food Science, State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Zhejiang Academy of Agricultural Sciences, 298 Desheng Road, Hangzhou 310021, China
Nagendra P. Shah
School of Biological Science, The University of Hong Kong, Pokfulam Road, Hong Kong
Chaogeng Xiao
Institute of Food Science, State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Zhejiang Academy of Agricultural Sciences, 298 Desheng Road, Hangzhou 310021, China
Gamma-aminobutyric acid (GABA) is a non-protein amino acid with various physiological functions. Levilactobacillus brevis NPS-QW 145 strains active in GABA catabolism and anabolism can be used as a microbial platform for GABA production. Soybean sprouts can be treated as a fermentation substrate for making functional products. This study demonstrated the benefits of using soybean sprouts as a medium to produce GABA by Levilactobacillus brevis NPS-QW 145 when monosodium glutamate (MSG) is the substrate. Based on this method, a GABA yield of up to 2.302 g L−1 was obtained with a soybean germination time of one day and fermentation of 48 h with bacteria using 10 g L−1 glucose according to the response surface methodology. Research revealed a powerful technique for producing GABA by fermentation with Levilactobacillus brevis NPS-QW 145 in foods and is expected to be widely used as a nutritional supplement for consumers.
