Food and Fermentation Industries >

2025 , Vol. 51 >Issue 17: 40 - 46

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.040963

Research on screening and probiotic characteristics of lactic acid bacteria with high yield of γ-aminobutyric acid

  • CHEN Ying ,
  • YANG Xuankang ,
  • WANG Chenchen ,
  • WANG Jiwen ,
  • LI Huaxin ,
  • MA Shasha ,
  • SHI Wenyi ,
  • ZHOU Yixi ,
  • LI Zhenjiang ,
  • GAO Dandan
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  • 1(China-Malaysia National Joint Laboratory, Biomedical Research Center, Northwest Minzu University, Lanzhou 730030, China)
    2(College of Life Science and Engineering, Northwest Minzu University, Lanzhou 730124, China)

Received date: 2024-09-05

  Revised date: 2024-12-17

  Online published: 2025-09-29

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Abstract

γ-Aminobutyric acid (GABA) has many physiological functions such as lowering blood pressure, anti-anxiety, and improving sleep.Lactic acid bacteria are recognized as safe strains, so it is more advantageous to use them to produce GABA.The purpose of this study was to screen lactic acid bacteria with high yield of GABA from sauerkraut and study their probiotic characteristics.This paper analyzed the growth characteristics, acid production ability, acid resistance and bile salt tolerance, gastrointestinal fluid resistance, self-aggregation ability, and surface hydrophobicity of the strains.The results showed that 6 strains of lactic acid bacteria, isolated from sauerkraut, were identified as Lactiplantibacillus plantarum, Pediococcus pentosaceus, and Lactobacillus buchneri.The GABA yield of L. buchneri C1 was 1.45 g/L, with good growth and acid production.The survival rate of the acid resistance experiment was 83.18%, the survival rate of the bile salt tolerance experiment was 85.11% and the survival rate of the gastrointestinal fluid resistance experiment was 12.30%.L. buchneri C1 had a strong ability to produce GABA and good probiotic characteristics.The study could provide strain resources for the production of GABA by lactic acid bacteria in the future, thus laying a foundation for the development of GABA functional foods.

Key words： γ-aminobutyric acid; lactic acid bacteria; probiotic characteristics; growth characteristics; bile salt tolerance

Cite this article

CHEN Ying , YANG Xuankang , WANG Chenchen , WANG Jiwen , LI Huaxin , MA Shasha , SHI Wenyi , ZHOU Yixi , LI Zhenjiang , GAO Dandan . Research on screening and probiotic characteristics of lactic acid bacteria with high yield of γ-aminobutyric acid[J]. Food and Fermentation Industries, 2025 , 51(17) : 40 -46 . DOI: 10.13995/j.cnki.11-1802/ts.040963

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