Wei Wei Chuah and Joo Shun Tan and Siti Nur Hazwani Oslan and Pandian Bothi Raja (2023) Enhancing food preservation with postbiotic metabolites c-aminobutyric acid (GABA) and bacteriocin-like inhibitory substances (BLIS) produced by Lactobacillus brevis C23 co-cultures in plant-based medium. Preparative Biochemistry & Biotechnology, 54. pp. 514-525.
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Abstract
Lactic acid bacteria (LAB) can produce c-aminobutyric acid (GABA) with antioxidant properties and sedative effects when it binds to the GABA receptor in the human brain. LAB can also produce bacteriocin-like inhibitory substances (BLIS) with antimicrobial capabilities during carbohydrate fermentation. GABA and BLIS are natural compounds with potential health benefits and food preservation properties. Lactobacillus brevis C23 was co-cultured with three different LABs as inducers, which produced the highest GABA content and BLIS activity. They were cultured in various plantbased media to obtain an edible and better-tasting final product over commercially available media like MRS broth. A coconut-based medium with additives was optimized using response surface methodology (RSM) to increase GABA and BLIS production. The optimized medium for maximum GABA production (3.22 ± 0.01 mg/mL) and BLIS activity (84.40 ± 0.44%) was a 5.5% coconut medium containing 0.23% glucose, 1.44% Tween 20, 0.48% L-glutamic acid, and 0.02% pyridoxine. Due to the presence of GABA, the cell-free supernatant (CFS) as a postbiotic showed higher antioxidant activity than other food preservatives like nisin and potassium sorbate. Finally, microbiological tests on food samples showed that the postbiotic was more effective than other preservatives at combating the growth of LAB, molds and coliform bacteria, making it a possible food preservative.
| Item Type: | Article |
|---|---|
| Keyword: | Aminobutyric acid (GABA); bacteriocin-like inhibitory substances (BLIS), coculture, lactic acid bacteria (LAB), optimization (LAB) optimization |
| Subjects: | Q Science > QP Physiology > QP1-(981) Physiology > QP501-801 Animal biochemistry Q Science > QR Microbiology > QR1-502 Microbiology > QR75-99.5 Bacteria |
| Department: | FACULTY > Faculty of Food Science and Nutrition |
| Depositing User: | JUNAINE JASNI - |
| Date Deposited: | 05 Aug 2025 15:40 |
| Last Modified: | 05 Aug 2025 15:40 |
| URI: | https://eprints.ums.edu.my/id/eprint/44763 |
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