Gamma-aminobutyric acid fermentation with date residue by a lactic acid bacterium, Lactobacillus brevis

Hasegawa Momoko

Yamane Daisuke

Funato Kouichi

Yoshida Atsushi

Sambongi Yoshihiro

Journal of Bioscience and Bioengineering

Dates are commercially consumed as semi-dried fruit or processed into juice and puree for further food production. However, the date residue after juice and puree production is not used, although it appears to be nutrient enriched. Here, date residue was fermented by a lactic acid bacterium, Lactobacillus brevis, which has been generally recognized as safe. Through degradation of sodium glutamate added to the residue during the fermentation, γ-aminobutyric acid (GABA), which reduces neuronal excitability, was produced at the conversion rate of 80–90% from glutamate. In order to achieve this GABA production level, pretreatment of the date residue with carbohydrate-degrading enzymes, i.e., cellulase and pectinase, was necessary. All ingredients used for this GABA fermentation were known as being edible. These results provide us with a solution for the increasing commercial demand for GABA in food industry with the use of date residue that has been often discarded.

gamma-aminobutyric acid

Glutamic acid

Lactobacillus brevis

Date residue

Fermented food

英語

Elsevier

© 2018. This manuscript version is made available under the CC-BY-NC-ND 4.0 license http://creativecommons.org/licenses/by-nc-nd/4.0/

[ISSN] 1389-1723

[ISSN] 1347-4421

[DOI] 10.1016/j.jbiosc.2017.10.003

[DOI] https://doi.org/10.1016/j.jbiosc.2017.10.003