Abstract
Gamma-aminobutyric acid (GABA) is a non-proteinogenic amino acid, which has a variety of well-characterized beneficial physiological functions. In order to improve GABA levels and the fermentation process of Thai fermented shrimp (Kung-Som), autochthonous Lactobacillus futsaii CS3 was inoculated as a starter culture into Kung-Som, and its effects on the quality of Kung-Som were studied. The optimal conditions for GABA production in Kung-Som as obtained by response surface methodology (RSM) using a central composite design (CCD) were an inoculum size of roughly 107 CFU/g (X1) of L. futsaii cells together with the addition of 0.5% (w/w) monosodium glutamate (MSG) (X2), resulting in maximum GABA levels of 10,500 mg per kg fresh product. Under these optimized conditions, the experimental GABA content of Kung-Som with an added starter culture was up to four times higher than that of the control (without starter culture) or commercial Kung-Som products (10,120 mg/kg product). Kung-Som produced by inoculation with L. futsaii CS3 but without addition of MSG showed a considerably increased GABA content of 7790 mg/kg compared to the control. Fermentation time was reduced to less than 1 week for these samples compared to the control batches, which took up to 19 days. Polymerase chain reaction denaturing gradient gel electrophoresis (PCR-DGGE) revealed that L. futsaii CS3 remained prominently throughout the Kung-Som fermentation, and that lactic acid bacteria (LAB) rapidly dominated the total microflora because of this inoculation with L. futsaii CS3. Kung-Som samples with starter culture were accepted as well as commercial ones by 30 panelists (p > 0.05). In conclusion, L. futsaii CS3 is a good starter culture for GABA production, resulting in, improved microbiological safety as well as reduced fermentation time.
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Acknowledgements
This study was financially supported by the Thailand Research Fund through the Royal Golden Jubilee Ph.D. Program (Grant No. PHD/0060/2556) and Shell Centennial Education Fund, Shell Companies in Thailand. Some part of this research work was supported by the ASEAN-European Academic Network (ASEAN-UNINET). The authors thank the Scientific Equipment Center, Prince of Songkla University, Hat Yai, Songkhla, Thailand for their excellent technical assistance.
Funding
This study was funded by the Thailand Research Fund through the Royal Golden Jubilee Ph.D Program (Grant Number PHD/0060/2556). This study was funded by Shell Centennial Education Fund, Shell Companies in Thailand. This study was funded by the ASEAN-European Academic Network (ASEAN-UNINET).
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Sanchart, C., Rattanaporn, O., Haltrich, D. et al. Enhancement of gamma-aminobutyric acid (GABA) levels using an autochthonous Lactobacillus futsaii CS3 as starter culture in Thai fermented shrimp (Kung-Som). World J Microbiol Biotechnol 33, 152 (2017). https://doi.org/10.1007/s11274-017-2317-3
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DOI: https://doi.org/10.1007/s11274-017-2317-3