Optimization of Production Conditions of Soy Milk GABA Produced by Probiotic Bacteria

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Ghareh yakheh Sepideh; Elhami Rad Amir Hossein; Nateghi Leyla; Varmira Kambiz

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Paper Information

Journal: INNOVATION IN FOOD SCIENCE AND TECHNOLOGY Year:2021 | Volume:13 | Issue:2 Page(s): 41-51

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Information Journal Paper

Title

Optimization of Production Conditions of Soy Milk GABA Produced by Probiotic Bacteria

Author(s)

Ghareh yakheh Sepideh | Elhami Rad Amir Hossein | Nateghi Leyla | Varmira Kambiz | Issue Writer Certificate

Keywords

Probiotic Beverage

GABA

Soy Milk

Optimization

Response Surface Methodology (RSM)

Abstract

Gamma-amino butyric acid (GABA) as a non-protein amino acid has a widespread application in the body's various organs and inhibition of many physiologic diseases. Lactic acid bacteria are able to GABA synthesis in many foods. The purpose of this study was to ferment the soymilk by a new lactic acid bacterium called Lactobacillus sp. Makhdzir Naser-1 (GQ451633). At first, optimum conditions for maximum GABA production were obtained with regard to effective factors such as inoculation time, pH, Soy Milk concentration and ambient temperature. The optimum conditions are: fermentation time 48 hours, pH 5. 3, 12% Soy Milk and warming temperature 37 °,C. At optimum point, with three repeats of treatment, the produced GABA was 4. 17, which has not very significant difference with the predicted value (4. 188). Therefore, the accuracy of the proposed equation for predicting GABA value was confirmed.

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APA: Copy

Ghareh yakheh, Sepideh, Elhami Rad, Amir Hossein, Nateghi, Leyla, & Varmira, Kambiz. (2021). Optimization of Production Conditions of Soy Milk GABA Produced by Probiotic Bacteria. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), 13(2 ), 41-51. SID. https://sid.ir/paper/1067396/en

Vancouver: Copy

Ghareh yakheh Sepideh, Elhami Rad Amir Hossein, Nateghi Leyla, Varmira Kambiz. Optimization of Production Conditions of Soy Milk GABA Produced by Probiotic Bacteria. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY)[Internet]. 2021;13(2 ):41-51. Available from: https://sid.ir/paper/1067396/en

IEEE: Copy

Sepideh Ghareh yakheh, Amir Hossein Elhami Rad, Leyla Nateghi, and Kambiz Varmira, “Optimization of Production Conditions of Soy Milk GABA Produced by Probiotic Bacteria,” INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), vol. 13, no. 2 , pp. 41–51, 2021, [Online]. Available: https://sid.ir/paper/1067396/en

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