17 research outputs found
āļāļēāļĢāđāļāļīāđāļĄāļāļļāļāļāđāļēāļāļĨāļīāļāļ āļąāļāļāđāđāļŦāļāļĄāđāļāļĒāđāļāđāļāļĨāđāļēāđāļāļ·āđāļāđāļĨāļāļāļīāļāđāļāļŠāļīāļāđāļāļāļāļĩāđāļĢāļĩāļĒāļāļĩāđāļāļĨāļīāļāļāļēāļāļē (Y-aminobutyric acid)
Thesis (Ph.D., (Microbiology ))--Prince of Songkla University, 201
Enhancement of Îģ-aminobutyric acid in a fermented red seaweed beverage by starter culture Lactobacillus plantarum DW12
Lactobacillus plantarum DW12, a gamma-aminobutyric acid (GABA)
producing strain, was used as a starter culture to produce a functional
fermented red seaweed beverage (FSB). Optimal conditions for producing
FSB were established using Central Composite Design by varying the
amounts of monosodium glutamate (MSG), sucrose and the initial pH in
MRS medium. After a verification test, 1% MSG, 6% sucrose and an
initial pH of 6 were selected. Four treatments were tested: traditional
formula (A), red seaweed-cane sugar-potable water = 3:1:10, w/w/v,
initial pH 6; the traditional formula with a 5% starter culture
consisting of 4.1 x 109 CFU of DW 12/ml (B); formula A modified by
changing the amounts of cane sugar and MSG to 6% and 1%, respectively
(C); formula C with a 5% starter culture added (D). Comparison among
the 4 treatments showed that the treatment D produced the highest
amount of GABA (4000 mg/L) during days 45-60 while the GABA content of
A, B and C treatments was 340, 730 and 1690 mg/L, respectively.
However, the results of the sensory test for the treatments C and D
showed that the presence of MSG produced an unsatisfactory salty taste.
All finished products from the 4 treatments met Thai standard
guidelines for chemical and microbiological qualities after 120 days.
The results indicated that enrichment of the GABA content in FSB is
possible by adding MSG and the GABA producing strain DW12; however, the
appropriate amount of MSG addition should be further studied