Food Science and Biotechnology
→ Food Science and Biotechnology 2017 ; 26(5): 1333-1341
Potential of a lactic acid bacterial starter culture with gamma-aminobutyric acid (GABA) activity for production of fermented sausage
Hyun-Hee Yu1, Ji Hun Choi2, Ki Moon Kang2, Han-Joon Hwang1
1Department of Food and Biotechnology, Korea University, Sejong 30019, Korea, 2Foods R&D Center, CJ Cheiljedang Corp, Suwon, Gyeonggi 16495, Korea
The ability of lactic acid bacterial starter cultures to produce gamma-aminobutyric acid (GABA) during sausage fermentation was studied. Among 305 strains of lactic acid bacteria isolated from kimchi samples, 11 strains were selected as starter candidates based on the following criteria: growth speed, pH lowering ability, and biogenic amine productivity including GABA-producing activity. During in vitro tests, the Y8 (Lactobacillus brevis), O52, and KA20 strains produced 39.00 ± 1.36, 49.73 ± 3.80, and 64.59 ± 0.61 mg/kg of GABA, respectively. Interestingly, although isolate Y8 showed low productivity in vitro, the GABA content it produced during in situ tests (61.30 ± 2.61 mg/kg) was similar to that produced by isolate PM3 (L. brevis) used as positive control (69.64 ± 2.20 mg/kg). Therefore, isolate Y8 was selected as the best functional starter culture for the production of fermented sausage because it exhibited rapid growth, safety, and abundant GABA productivity.
Gamma-aminobutyric acid (GABA), Fermented sausage, Functional starter culture, Lactic acid bacteria (LAB)
Food Science and Biotechnology 2017 ; 26(5): 1333-1341