| dc.description.abstract | For many years, edible mushrooms have been consumed and appreciated by their nutritional value, and medicinal properties. Agaricus blazei Murrill (ABM) is a mushroom native from Brazil largely studied due to its bioactive compounds, particularly polysaccharides. The aim of this work was to evaluate the potential of ABM as basal medium for the lactic acid fermentation of high γ-aminobutyric acid (GABA)-producing strain which was isolated from fermented edible mushroom. Owing to the lack of a detailed study on fermented ABM with lactic acid bacteria (LAB), the current study was employed to exploit and optimize the fermentation condition for the production of GABA with LAB.
LAB that accumulated GABA in culture medium were screened to identify strains with high GABA-producing ability. One strain, BCE119151, showed the highest GABA-producing ability among the screened strains. BCE119151 was identified as Lactobacillus buchneri based on Gram-staining, metabolic characteristics, and 16S rDNA sequence determination. ABM fruiting bodies powder and soybean flour mixture (ABSF) was successfully fermented using BCE119151. According to our results, the fermentation was optimized using the ABSF mixture (ABMP: soybean flour=2.5:1), with BCE119151, at an initial pH of 6.0, the incubation temperature at 37 degrees C for 7 days. Under these conditions, BCE119151 produced GABA at a concentration of 27.34 g/L with a 59.6% GABA conversion rate, it was also successfully produced 214 mg/L of GABA content without added MSG.
In addition, the first soymilk mycelial fermantation with BCE119151, 24.54 g/L of GABA was produced from the mycelial soymilk medium in maximum of TITC1 biomass and with a 62.6% GABA conversion rate.It was also produced 149 mg/L of GABA content without added MSG.The results suggested that the Agaricus blazei Murrill and L. buchneri BCE119151 possessed a prospect to be applied in fermented plant beverages and other health products with high nutritive values and functional properties. | en_US |