γ-Aminobutyric acid production and antioxidant activities in fresh cheese by Lactobacillus plantarum L10-11

Abstract

This study aimed to evaluate the γ-aminobutyric acid (GABA) production and antioxidant activity during fresh cheese processing with single and co-fermentation processes of the high-GABA producing strain, Lactobacillus plantarum L10-11. For a mini-batch of fresh cheese, milk with 0.1% monosodium glutamate was fermented for 18 h and GABA production was monitored by thin layer chromatography and ion chromatography. GABA could be detected in co-L10-11 at 12 h of fermentation and at greater amounts after 18 h. The 18 h fermented milk of co-L10-11 and single-L10-11 contained GABA at 11.30 and 1.21 mg/100 mL, respectively, while GABA was not detected in the control. After whey separation, GABA remained in the cheese curd portion, resulting in 14.91 mg/100 g being found in the co-L10-11 cheese curd. ABTS antioxidant and metal chelating activities significantly increased during 18 h of fermentation and were retained in the cheese curd in the range of 783.11-922.00 μmol TE/kg and 216.71-266.98 μmol EDTA equivalents/kg cheese, respectively. Moreover, there were no significant difference in the textural characteristic between co-L10-11 and the control cheese curd. These results suggested that Lb plantarum L10-11 could be exploited as adjunct to improve health-promoting effects of the GABA in fresh cheese.

NMR-based metabolic analysis of Bacillus velezensis DZ11 applied to low-salt fermented coarse fish involved in the formation of flavor precursors

“…Via the branched-chain amino acid biosynthesis and degradation pathways, there was an increase in the BCFA content, which was essential for the peculiar odor precursors and nutrition of the fermented fish paste. Generally, GABA levels in natural organisms were known to be too low to extract and were mainly increased by microbial fermentation (Woraratphoka et al, 2022). GABA was produced from glutamate by glutamate decarboxylase activity of some microbial strains (Gao et al, 2020b;Jung et al, 2018;Xiao et al, 2022).…”

Biosynthesis of Gamma-Aminobutyric Acid (GABA) by Lactiplantibacillus plantarum in Fermented Food Production

“…lactis and L. lactis spp. cremonis in fresh cheese production [183]. L. plantarum L10-11 which was isolated from Thai fermented fish (Plaa-som) while Lactococcus lactis spp.…”

“…Thus, this suggested that in the co-culture test, by transforming lactose into lactic acid, the commercial strains decreased the pH value, creating a favorable condition for the enzymatic activity (GAD) of L. plantarum L10-11 that catalyzes the conversion of glutamate to GABA. Therefore, co-fermentation by L. plantarum L10-11 with other LAB strains could possibly increase the rate of GABA production [183].…”

“…The results obtained from the above studies have shown that co-culture fermentation using L. plantarum with other bacterial species is a novel technology to improve fermentation quality and promote GABA synthesis. The increase in GABA production by L. plantarum in co-culture with other bacteria may be related to the greater availability of nutrients released by the metabolism of the bacterium used in co-cultures [152,182] which also generates acidic end products of fermentation, which accumulate in the extracellular environment, increasing its acidity and thus promoting GABA synthesis [182][183][184][185].…”

Effect of antibacterial nanocomposite film on the preservation of cheese

“…Cheese is a concentrated, fermented milk product that is produced by removing a large amount of water from milk and retaining the nutritional component. Its high protein content, however, makes it highly susceptible to bacterial attack and spoilage (Feeney et al, 2021;Woraratphoka et al, 2021). Currently, cheese preservation is mainly based on traditional refrigeration techniques, but this method requires equipment support and lacks flexibility (Appendini & Hotchkiss 2002;Quintavalla & Vicini, 2002).…”