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Application of high-GABA producing Lactobacillus plantarum isolated from traditional cabbage pickle in the production of functional fermented whey-based formulate

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Abstract

In this study, a fermented whey-based formulate with enhanced levels of gamma aminobutyric acid (GABA) was produced by using a selected lactic acid bacteria isolated from traditional cabbage pickle. 16S rRNA gene sequencing resulted in identification of high GABA-producing isolate as Lactobacillus plantarum which was used as single or co-culture with Lactococcus lactis subsp. lactis (a proteolytic strain from the microbial bank). The isolated L. plantarum showed higher proteolytic, acidification and GABA-producing activity in cheese whey compared to Lc. lactis Subsp. lactis. However, the highest concentration of GABA (365.6 mg/100 mL) was found in the samples fermented using co-cultures of these strains. Moreover, addition of soy protein hydrolysate (SPH) to whey resulted in a significant enhancement in GABA concentration in the final product upon fermentation. Moreover, in the co-cultured sample containing higher amount of SPH, the lower fermentation time was observed. The results of this study showed that L. plantarum isolated from cabbage pickle is a good candidate to be used as p starter culture to manufacture a novel functional whey formulate enriched with GABA.

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Acknowledgements

The authors would like to thank Gorgan University of Agricultural Sciences and Natural Resources (Gorgan, Iran) for the financial support of this study.

Funding

This work was supported by Gorgan University of Agricultural Sciences and Natural Resources (Gorgan, Iran).

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Authors and Affiliations

  1. Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

    Elham Karimian, Ali Moayedi, Morteza Khomeiri, Mehran Aalami & Alireza Sadeghi Mahoonak

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  1. Elham Karimian
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  2. Ali Moayedi
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Correspondence to Ali Moayedi.

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Karimian, E., Moayedi, A., Khomeiri, M. et al. Application of high-GABA producing Lactobacillus plantarum isolated from traditional cabbage pickle in the production of functional fermented whey-based formulate. Food Measure 14, 3408–3416 (2020). https://doi.org/10.1007/s11694-020-00587-x

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