Production of highly enriched GABA through Lactobacillus
plantarum fermentation of katsuobushi protein
hydrolyzate made from Dendropanax morbiferus extract
fermented by Bacillus subtilis
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引用次数: 0
Abstract
To develop a multi-functional ingredient, the bioconversion of
katsuobushi protein was optimized using Bacillus
subtilis HA and Lactobacillus plantarum KS2020.
The Dendropanax morbiferus extract (DME) culture with protease
activity (102 unit/mL) was prepared by B. subtilis with
2% glucose and 1% skim milk through one day of alkaline
fermentation. Katsuobushi protein was effectively hydrolyzed by
the DME culture at 60°C for 3 hours, resulting in a tyrosine content of
156.85 mg%. Subsequently, a second lactic acid fermentation was carried
out with 10% monosodium glutamate (MSG) using L.
plantarum KS2020 to produce higher levels of GABA. Following
co-cultivation for three days, DME exhibited a pH of 8.3 (0% acidity).
After seven days, the viable cell count of L. plantarum
increased to 9.33 CFU/mL, but viable Bacillus cells were not
detected. Taken together, a multi-functional ingredient with enriched GABA,
peptides, probiotics, and umami flavor was developed through lactic acid
fermentation using hydrolyzed katsuobushi protein. These
results indicate that katsuobushi protein could be used as a
byproduct to produce a palatable protein hydrolysate using alkaline-fermented
DME culture as a proteolytic enzyme source.
期刊介绍:
This journal aims to promote and encourage the advancement of quantitative improvement for the storage, processing and distribution of food and its related disciplines, theory and research on its application. Topics covered include: Food Preservation and Packaging Food and Food Material distribution Fresh-cut Food Manufacturing Food processing Technology Food Functional Properties Food Quality / Safety.