Fast-acidification promotes GABA synthesis in response to acid stress in Streptococcus thermophilus

Gu, Xinyi; Zhang, Rongling; Zhao, Jiancun; Li, Cunjie; Guo, Tingting; Yang, Suzhen; Han, Tingting; Kong, Jian

doi:10.1016/j.lwt.2022.113671

Cited by 10 publications

(2 citation statements)

References 34 publications

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“…GAD catalyzes the conversion of glutamic acid to GABA in their fermentation products [ 8 ]. Some lactic acid bacteria (LAB) strains have GAD activity and can catalyze the production of GABA from L–sodium hydrogen glutamate (L–MSG) [ 9 ]. In particular, LABs produce lactic acid to lower the pH value of the fermentation broth to 4.0–5.0, which is the optimal pH for GAD to produce GABA [ 10 ].…”

Section: Introductionmentioning

confidence: 99%

Production of γ–aminobutyric acid–enriched sourdough bread using an isolated Pediococcus pentosaceus strain JC30

Xuan,

Han,

Che

et al. 2024

Heliyon

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Section: Introductionmentioning

confidence: 99%

Production of γ–aminobutyric acid–enriched sourdough bread using an isolated Pediococcus pentosaceus strain JC30

Xuan,

Han,

Che

et al. 2024

Heliyon

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“…The screening and mining of excellent fermentation strains are not limited to having certain outstanding characteristics and the overall balance of the final product quality. A better exploration of the fermentation characteristics and metabolite fraction functions of fermented milk at different stages of fermentation and correlation with product quality [13] would be beneficial in facilitating the preparation of fermented milk production and reducing excessive waste of resources.…”

Section: Introductionmentioning

confidence: 99%

Streptococcus thermophilus JM905—Strain Carbon Source Utilization and Its Fermented Milk Metabolic Profile at Different Fermentation Stages

Li,

Wang,

et al. 2023

Foods

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The metabolic utilization of different carbon sources by Streptococcus thermophilus JM905(S. thermophilus JM905) was determined using a high-throughput microbial phenotyping system, and changes in fermentation characteristics of S. thermophilus JM905 fermented milk were investigated at different fermentation periods, with changes in pH, water-holding capacity, viscosity, nuisance odor, and viable bacteria count being used to define the fermentation characteristics of the strain. Changes in the key metabolites, 2-hydroxybutyric acid, folic acid, L-lactic acid, D-glycerol-D-galactose-heptanol, (R)-leucine, L-aspartic acid, L-proline, D-arginine, L-isoleucine, hydra starch, L-lysine, L-tryptophan, and D-galactose, were clarified. Correspondingly, the fermented milk protein, amino acid, and fermented milk fat quality nutrient contents were determined to be 3.78 ± 0.054 g per 100 g, 3.405 ± 0.0234 g per 100 mL, and 0.161 ± 0.0030 g per 100 g, respectively. This study addressed strain carbon source utilization, changes in fermentation characteristics and metabolites during fermentation, with the aim of investigating the link between fermentation characteristics and metabolite quality components of Streptococcus thermophilus JM905 and its fermented milk with fermentation potential and to provide a useful reference for the screening of superior fermentation strains.

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Functional roles and engineering strategies to improve the industrial functionalities of lactic acid bacteria during food fermentation

Yang,

Hao,

Jin

et al. 2024

Biotechnology Advances

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Fast-acidification promotes GABA synthesis in response to acid stress in Streptococcus thermophilus

Cited by 10 publications

References 34 publications

Production of γ–aminobutyric acid–enriched sourdough bread using an isolated Pediococcus pentosaceus strain JC30

Production of γ–aminobutyric acid–enriched sourdough bread using an isolated Pediococcus pentosaceus strain JC30

Streptococcus thermophilus JM905—Strain Carbon Source Utilization and Its Fermented Milk Metabolic Profile at Different Fermentation Stages

Functional roles and engineering strategies to improve the industrial functionalities of lactic acid bacteria during food fermentation

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