Optimization of Gamma Aminobutyric Acid Production Using High Pressure Processing (HPP) by Lactobacillus brevis PML1

In the present research, the production potential of gamma aminobutyric acid (GABA) using Lactobacillus brevis PML1 was investigated. In addition, the microorganism viability was examined in MAN, ROGOSA, and SHARPE (MRS) after undergoing high hydrostatic pressure at 100, 200, and 300 MPa for 5, 10,...

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Bibliographic Details
Published in:BioMed research international 2022-01, Vol.2022, p.8540736-9
Main Authors: Ghafurian Nasab, Atefe, Mortazavi, Sayed Ali, Tabatabaei Yazdi, Farideh, Sarabi Jamab, Mahboobe
Format: Article
Language:English
Subjects:
Acid production
Amino acids
Bacteria
Bioactive compounds
Design optimization
Enzymes
Fermentation
Food products
Food science
GABA
gamma-Aminobutyric Acid - metabolism
Genetic aspects
High performance liquid chromatography
High pressure
Humans
Hydrostatic pressure
Independent variables
Lactobacillus
Lactobacillus brevis
Lactobacillus brevis - metabolism
Liquid chromatography
Methods
Microbial Viability
Microbiological synthesis
Microorganisms
Optimization
Physiological aspects
Physiology
Pressure
Probiotics
Production processes
Response surface methodology
Scanning electron microscopy
Spectrophotometry
Thin layer chromatography
Variance analysis
Viability
γ-Aminobutyric acid
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Summary:In the present research, the production potential of gamma aminobutyric acid (GABA) using Lactobacillus brevis PML1 was investigated. In addition, the microorganism viability was examined in MAN, ROGOSA, and SHARPE (MRS) after undergoing high hydrostatic pressure at 100, 200, and 300 MPa for 5, 10, and 15 min. Response surface methodology (RSM) was applied to optimize the production conditions of GABA as well as the bacteria viability. Analysis of variance (ANOVA) indicated that both the independent variables (pressure and time) significantly influenced the dependent ones (GABA and bacteria viability) (P
ISSN:2314-6133
2314-6141
DOI:10.1155/2022/8540736