Screening of a Gamma-Amino Butyric Acid-Producing Strain of Lactic Acid Bacteria from Pickled Vegetable

doi:10.7506/spkx1002-6630-201123049

Abstract

Abstract: A strain capable of producing γ-amino butyric acid (GABA), named as LpL-0212, was screened from pickled cabbage by a previously reported method for isolating and screening lactic acid bacteria. The strain was identified as Enterococcus faecium according to morphological observations, physiological and biochemical experiments, 16S rRNA sequence analysis, and atpA gene sequence analysis. Using quantitative thin layer chromatography and high-performance liquid chromatography, the content of GABA was determined to be 102.37 μmol/L in the fermentation broth obtained after 24 h culture of the strain in TYG medium containing 2% monosodium glutamate.

Key words: γ-amino butyric acid, lactic acid bacteria isolation, identification, fermentation broth

CLC Number:

TS202.3

LIANGJin-zhong，TIANYu，WANGFeng-qing. Screening of a Gamma-Amino Butyric Acid-Producing Strain of Lactic Acid Bacteria from Pickled Vegetable[J]. FOOD SCIENCE, 2011, 32(23): 244-249.

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Screening of a Gamma-Amino Butyric Acid-Producing Strain of Lactic Acid Bacteria from Pickled Vegetable

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