Evaluation of factors that influence the L-glutamic and γ-aminobutyric acid production during Hericium erinaceus fermentation by lactic acid bacteria | Evaluación de los factores que influencian la producción de los ácidos L-glutámico y γ-aminobutírico durante la fermentación de Hericium erinaceus con bacterias ácido-lácticas

© 2015 The Author(s). Published by Taylor & Francis. Fermented plant beverages (FPBs) are non-alcoholic and are produced by lactic acid bacteria (LAB) with different edible plant sources. Owing to the lack of a detailed study on fermented Hericium erinaceus with LAB, the current study was employ...

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Main Authors: Woraharn S., Lailerd N., Sivamaruthi B., Wangcharoen W., Sirisattha S., Peerajan S., Chaiyasut C.
Format: Article
Published: Taylor and Francis Ltd. 2015
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http://cmuir.cmu.ac.th/handle/6653943832/38497
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Institution: Chiang Mai University
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spelling th-cmuir.6653943832-384972015-06-16T07:47:21Z Evaluation of factors that influence the L-glutamic and γ-aminobutyric acid production during Hericium erinaceus fermentation by lactic acid bacteria | Evaluación de los factores que influencian la producción de los ácidos L-glutámico y γ-aminobutírico durante la fermentación de Hericium erinaceus con bacterias ácido-lácticas Woraharn S. Lailerd N. Sivamaruthi B. Wangcharoen W. Sirisattha S. Peerajan S. Chaiyasut C. Chemistry (all) Chemical Engineering (all) Industrial and Manufacturing Engineering © 2015 The Author(s). Published by Taylor & Francis. Fermented plant beverages (FPBs) are non-alcoholic and are produced by lactic acid bacteria (LAB) with different edible plant sources. Owing to the lack of a detailed study on fermented Hericium erinaceus with LAB, the current study was employed to exploit and optimize the fermentation condition for the production of L-glutamic acid (GA)- and γ-aminobutyric acid (GABA)-rich fermented H. erinaceus beverage by Lactobacillus brevis HP2 and Lactobacillus fermentum HP3, respectively. Box–Behnken design (BBD) for response surface methodology was employed with cofactor, pH and temperature as independent variables. The results suggested that L. brevis HP2 and L. fermentum HP3 are good starter cultures for H. erinaceus fermentation with enriched GA and GABA production. In this case, GA production was significantly influenced by K<inf>2</inf>HPO<inf>4</inf>, pH and temperature whereas GABA production was significantly influenced by pH and temperature. Further thorough and fine optimization is required to fabricate high-quality fermented drinks with low cost. 2015-06-16T07:47:21Z 2015-06-16T07:47:21Z 2015-05-22 Article in Press 19476337 2-s2.0-84929593771 10.1080/19476337.2015.1042525 http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=84929593771&origin=inward http://cmuir.cmu.ac.th/handle/6653943832/38497 Taylor and Francis Ltd.
institution Chiang Mai University
building Chiang Mai University Library
country Thailand
collection CMU Intellectual Repository
topic Chemistry (all)
Chemical Engineering (all)
Industrial and Manufacturing Engineering
spellingShingle Chemistry (all)
Chemical Engineering (all)
Industrial and Manufacturing Engineering
Woraharn S.
Lailerd N.
Sivamaruthi B.
Wangcharoen W.
Sirisattha S.
Peerajan S.
Chaiyasut C.
Evaluation of factors that influence the L-glutamic and γ-aminobutyric acid production during Hericium erinaceus fermentation by lactic acid bacteria | Evaluación de los factores que influencian la producción de los ácidos L-glutámico y γ-aminobutírico durante la fermentación de Hericium erinaceus con bacterias ácido-lácticas
description © 2015 The Author(s). Published by Taylor & Francis. Fermented plant beverages (FPBs) are non-alcoholic and are produced by lactic acid bacteria (LAB) with different edible plant sources. Owing to the lack of a detailed study on fermented Hericium erinaceus with LAB, the current study was employed to exploit and optimize the fermentation condition for the production of L-glutamic acid (GA)- and γ-aminobutyric acid (GABA)-rich fermented H. erinaceus beverage by Lactobacillus brevis HP2 and Lactobacillus fermentum HP3, respectively. Box–Behnken design (BBD) for response surface methodology was employed with cofactor, pH and temperature as independent variables. The results suggested that L. brevis HP2 and L. fermentum HP3 are good starter cultures for H. erinaceus fermentation with enriched GA and GABA production. In this case, GA production was significantly influenced by K<inf>2</inf>HPO<inf>4</inf>, pH and temperature whereas GABA production was significantly influenced by pH and temperature. Further thorough and fine optimization is required to fabricate high-quality fermented drinks with low cost.
format Article
author Woraharn S.
Lailerd N.
Sivamaruthi B.
Wangcharoen W.
Sirisattha S.
Peerajan S.
Chaiyasut C.
author_facet Woraharn S.
Lailerd N.
Sivamaruthi B.
Wangcharoen W.
Sirisattha S.
Peerajan S.
Chaiyasut C.
author_sort Woraharn S.
title Evaluation of factors that influence the L-glutamic and γ-aminobutyric acid production during Hericium erinaceus fermentation by lactic acid bacteria | Evaluación de los factores que influencian la producción de los ácidos L-glutámico y γ-aminobutírico durante la fermentación de Hericium erinaceus con bacterias ácido-lácticas
title_short Evaluation of factors that influence the L-glutamic and γ-aminobutyric acid production during Hericium erinaceus fermentation by lactic acid bacteria | Evaluación de los factores que influencian la producción de los ácidos L-glutámico y γ-aminobutírico durante la fermentación de Hericium erinaceus con bacterias ácido-lácticas
title_full Evaluation of factors that influence the L-glutamic and γ-aminobutyric acid production during Hericium erinaceus fermentation by lactic acid bacteria | Evaluación de los factores que influencian la producción de los ácidos L-glutámico y γ-aminobutírico durante la fermentación de Hericium erinaceus con bacterias ácido-lácticas
title_fullStr Evaluation of factors that influence the L-glutamic and γ-aminobutyric acid production during Hericium erinaceus fermentation by lactic acid bacteria | Evaluación de los factores que influencian la producción de los ácidos L-glutámico y γ-aminobutírico durante la fermentación de Hericium erinaceus con bacterias ácido-lácticas
title_full_unstemmed Evaluation of factors that influence the L-glutamic and γ-aminobutyric acid production during Hericium erinaceus fermentation by lactic acid bacteria | Evaluación de los factores que influencian la producción de los ácidos L-glutámico y γ-aminobutírico durante la fermentación de Hericium erinaceus con bacterias ácido-lácticas
title_sort evaluation of factors that influence the l-glutamic and γ-aminobutyric acid production during hericium erinaceus fermentation by lactic acid bacteria | evaluación de los factores que influencian la producción de los ácidos l-glutámico y γ-aminobutírico durante la fermentación de hericium erinaceus con bacterias ácido-lácticas
publisher Taylor and Francis Ltd.
publishDate 2015
url http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=84929593771&origin=inward
http://cmuir.cmu.ac.th/handle/6653943832/38497
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