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Gewählte Publikation:

Sanchart, C; Rattanaporn, O; Haltrich, D; Phukpattaranont, P; Maneerat, S.
(2016): Technological and safety properties of newly isolated GABA-producing Lactobacillus futsaii strains
J APPL MICROBIOL. 2016; 121(3): 734-745. FullText FullText_BOKU

AimTo evaluate the technological and safety properties of Lactobacillus futsaii CS3 and CS5 isolated from Thai fermented shrimp products (Kung-Som) in order to develop a valuable gamma-aminobutyric acid (GABA)-producing starter culture. Methods and ResultsBoth strains showed a high GABA-producing ability (>8mgml(-1)) in MRS broth containing 20mgml(-1) monosodium glutamate (MSG) for 120h. They also exhibited inhibitory activity against foodborne pathogens and spoilage bacteria. Cell surface hydrophobicity and proteolytic activity were observed in both strains. Strain CS3 survived better under simulated gastrointestinal tract conditions with only 15 log-units cell decrease over 8h. Both strains showed the ability to deconjugate taurocholate and taurodeoxycholate acid. Neither virulence genes nor biogenic amine production was detected. Strain CS3 exhibited susceptibility to all tested antibiotics with the exception of vancomycin, while strain CS5 showed resistance to vancomycin, ampicillin and chloramphenicol. ConclusionsBased on the results obtained, Lact.futsaii CS3 is very promising as a GABA-producing and potentially probiotic starter culture strain for applications in functional fermented foods. Significance and Impact of the StudyThis study focuses on the technological and safety characteristics of Lact.futsaii CS3 and CS5 including their high GABA-producing capacity for the first time. This provides a way of replacing chemical GABA by natural GABA using a GABA-producing starter culture candidate, at the same time offering the consumer new attractive food products.
Autor*innen der BOKU Wien:
Haltrich Dietmar

Find related publications in this database (Keywords)
fermented foods
gamma-aminobutyric acid
lactic acid bacteria
Lactobacillus futsaii

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