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Current Nutrition & Food Science

Author(s): Huynh Xuan Phong*, Le Quoc Viet, Luu Minh Chau, Bui Hoang Dang Long, Nguyen Ngoc Thanh, Dao Tan Phat and Le Dang Truong*

DOI: 10.2174/1573401319666221115111236

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Isolation and Selection of Lactic Acid Bacteria with the Capacity of Producing γ-aminobutyric Acid (GABA) and Antimicrobial Activity: Its Application in Fermented Meat Product

Page: [831 - 837] Pages: 7

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Abstract

Background: γ-aminobutyric acid produced from lactic acid bacteria can be an ideal component in food products due to its health functional properties.

Objective: This study aimed to isolate lactic acid bacteria (LAB) with the capacity of producing γ-aminobutyric acid (GABA) and evaluated its antimicrobial activities and application of Nem Chua (the traditionally fermented meat product).

Methods: LAB strains from 7 types of Nem Chua products were isolated and evaluated for their GABA-producing and antibacterial capacities. The Nem Chua product was prepared from the selected GABA-producing LAB strain and evaluated for its GABA content, pH, and lactic acid levels.

Results: Six strains (CP2, HC2, LV2, TP1, VL1, and XP1) were isolated being capable of producing GABA (1.234 – 1.568 mg/ml) after 24 h of fermentation. Among them, the strain VL1 was found to produce the highest GABA content and induce the highest antimicrobial activity against Bacillus Subtilis (19.7 mm in zone inhibition diameter). Strain VL1 was identified as Lactobacillus Plantarum and was used for the production of Nem Chua, which was found to contain 1.103 mg/g of GABA and 22 mg/g of lactic acid.

Conclusion: The result showed the high feasibility of using GABA-producing strain L. Plantarum VL1 to develop functional products due to its health-beneficial effects.

Graphical Abstract

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