Volume 16, Issue 97 (2020)
FSCT 2020, 16(97): 89-100 |
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Behrooz Alizadeh behbahani1 
, Fereshteh Falah2 , Alireza Vasiee3 , Farideh Tabatabaei yazdi 4, Seyed Ali Mortazavi5
, Fereshteh Falah2 , Alireza Vasiee3 , Farideh Tabatabaei yazdi 4, Seyed Ali Mortazavi5
1- Assistant professor, Department of Food Science and Technology, Faculty of Animal Science and Food
2- Ph.D. Student, Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
3- Ph.D. Student, Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran.
4- Professor, Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran ,tabatabai@um.ac.ir
5- Professor, Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
2- Ph.D. Student, Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
3- Ph.D. Student, Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran.
4- Professor, Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran ,
5- Professor, Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
Abstract: (3689 Views)
Gamma Aminobutyric Acid (GABA) is a bioactive molecule with different physiological roles in the body that inhibits neuronal stimulation and inhibits the delivery of stress-containing messages, has a calming effect and is used to treat diseases. Different has an effective role. In the present study, the possibility of producing this amino acid by Lactococcus lactis NZ1330 was investigated. In order to optimize the fermentation process three levels of dairy sludge (5,10,15%), monosodium glutamate (0, 0.5 and 1%) were selected at 24, 48 and 72 hours after fermentation. The presence of GABA in the culture medium was investigated by thin layer chromatography. Spectrophotometric method was used to quantify the bands present in thin-layer chromatography. Optimization results at 95% significance level showed that the optimum treatment consisted of medium containing 11.2% dairy sludge, 0.7% monosodium glutamate and 70 hours fermentation at 32 ° C and under these conditions, GABA production was ppm. It's 400. Therefore, this combination of media can be used as a suitable substrate for the production of valuable GABA drug and bioactive compounds
Article Type: Original Research |
Subject:
Supplemented foods (probiotics, parabiotics ...)
Received: 2019/11/10 | Accepted: 2020/01/25 | Published: 2020/02/29
Received: 2019/11/10 | Accepted: 2020/01/25 | Published: 2020/02/29
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