BIOPROCESS AND BIOSYSTEMS ENGINEERING
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2024
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IF 3.5
Wang Lingqin,Jia Mengya,Gao Dandan,Li Haixing
The probiotic fermentation of the bioactive substance gamma-aminobutyric acid (GABA) is an attractive research topic. There is still room for further improvement in reported GABA fermentation methods based on a single substrate ( l -glutamic acid or l -monosodium glutamate). Here, we devised a pH auto-buffering strategy to facilitate the fermentation of GABA by Levilactobacillus brevis CD0817. This strategy features a mixture of neutral monosodium l -glutamate plus acidic l -glutamic acid as the substrate. This mixture provides a mild initial pH; moreover, the newly dissolved l -glutamic acid automatically offsets the pH increase caused by substrate decarboxylation, maintaining the acidity essential for GABA fermentation. In this study, a flask trial was first performed to optimize the GABA fermentation parameters of Levilactobacillus brevis CD0817. The optimized parameters were further validated in a 10 L fermenter. The flask trial results revealed that the appropriate fermentation medium was composed of powdery l -glutamic acid (750 g/L), monosodium l -glutamate (34 g/L [0.2 mol/L]), glucose (5 g/L), yeast extract (35 g/L), MnSO 4 ·H 2 O (50 mg/L [0.3 mmol/L]), and Tween 80 (1.0 g/L). The appropriate fermentation temperature was 30 °C. The fermenter trial results revealed that GABA was slowly synthesized from 0–4 h, rapidly synthesized until 32 h, and finally reached 353.1 ± 8.3 g/L at 48 h, with the pH increasing from the initial value of 4.56 to the ultimate value of 6.10. The proposed pH auto-buffering strategy may be popular for other GABA fermentations.
研究领域:
生物技术
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微生物学
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发酵技术
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生物化工
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PubMed
高影响因子
Fermentation-Basel
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2022
·Vol. 8
·期 7
·321
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IF 5.123
Haixing Li,Tianyi Sun,Mengya Jia,Lingqin Wang,Cheng Wei,Jinfeng Pei,Zhiyu Lin,Shuixing Wang
There is a recent trend of using lactic acid bacteria for the production of gamma-aminobutyric acid (GABA). This study described a method that combines fermentation and self-buffered whole-cell catalysis for the efficient production of GABA usingLevilactobacillus brevisCD0817. Upon the completion of GABA fermentation, cells were recovered to conduct whole-cell catalysis by which the substrate L-glutamic acid was catalytically decarboxylated to GABA. L-glutamic acid itself maintained the acidity essential for decarboxylation. To maximize the whole-cell catalysis ability, the effects of the cell culture method, catalysis temperature, catalysis time, cell concentration, and L-glutamic acid dosage were investigated. The results illustrate that the cells that were cultivated for 16 h in a fermentation medium supplemented with 20.0 g/L of glucose were the most suitable for the whole-cell catalytic production of GABA. At 16 h, the fermentative GABA content reached 204.2 g/L. Under optimized whole-cell catalytic conditions (temperature 45.0 °C, time 12.0 h, wet cells 25.0 g/L, and L-glutamic acid 120.0 g/L), 85.1 g/L of GABA was obtained, with 3.7 ± 0.9 g/L of substrate residue. GABA was recovered from the system by sequentially performing rotary vacuum evaporation, precipitation with ethanol, filtration with filter paper, and drying. The purity of the GABA product reached 97.1%, with a recovery rate of 87.0%. These data suggest that the proposed method has potential applications in the production of GABA.Keywords:gamma-aminobutyric acid;Levilactobacillus brevisCD0817;fermentation;whole-cell catalysis
研究领域:
微生物学
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生物工程
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DOI
高影响因子
Food Chemistry-X
·
2024
·
IF 6.5
Jiawang Wang,Xin Liu,Jiaqi Liu,Yumeng Sui,Weihua Yu,Baohua Kong,Qian Chen
The effect of Levilactobacillus brevis as a starter in northeastern sauerkraut fermentation is still unknown, and further evaluation is worthwhile. Hence, this study aimed to evaluate the effect of autochthonous L. brevis inoculation on the bacterial community succession and formation of flavor and harmful substances in sauerkrauts. Inoculation with L. brevis lowered the pH and increased the total acid content of sauerkrauts ( P < 0.05). The nitrite content of the inoculated sauerkraut was significantly lower than that of control ( P < 0.05). Moreover, the spoilage bacteria of the inoculated sauerkraut were decreased and nitrogen metabolism was improved. The contents of aldehydes, alcohols, esters, acids, and alkanes increased significantly ( P < 0.05), and the sensory attributes such as aroma, sourness, and gloss were also improved. L. brevis was positively and negatively correlated with flavor metabolites and nitrite, respectively, which proved to be a potential starter culture to manufacture sauerkraut.
研究领域:
食品科学
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微生物学
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发酵技术
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DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2023
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IF 8.1
Xiru Zhang,Yaxin Li,Yaran Zhao,Hui Guan,Chengwu Jin,Hansheng Gong,Xuemei Sun,Ping Wang,Huamin Li,Wenli Liu
The aim of this study was to investigate the effectiveness of Levilactobacillus brevis on the fermentation kinetics and flavor quality of radish paocai. Compared with spontaneous fermentation (SF), the radish paocai of inoculated fermentation (IF) using Levilactobacillus brevis PL6-1 as a starter could rapidly utilize sugar to produce acid, thus accelerating the fermentation process. The texture including hardness, chewiness, and springiness of the IF were all higher than that of the SF, and the IF paocai showed higher L value in color. L. brevis PL6-1 as a starter could increase the final levels of metabolites of mannitol (5.43 mg/g), lactic acid (543.44 mg/100 g) and acetic acid (87.79 mg/100 g). Fifteen volatile organic compounds (VOCs) were identified as key aroma-active compounds in radish paocai and 8 differential VOCs were considered as the potential markers. L. brevis PL6-1 could improve the levels of 1,8-cineole, 1-hexanol, hexanoic acid, 2-methoxy-4-vinylphenol, and eugenol, giving the radish paocai floral, sweet, and sour aroma, and reduce the unpleasant odor of garlic, onion, and pungent, contributed by erucin, diallyl disulfide, and allyl trisulfide. Sensory evaluation results showed that the appearance, taste, texture, and overall acceptability of IF paocai were all better than the SF group. Therefore, L. brevis PL6-1 could be a potential starter to improve the flavor and sensory quality for radish paocai fermentation.
研究领域:
食品科学
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微生物学
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发酵技术
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DOI
PubMed
高影响因子
FOOD CHEMISTRY
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2025
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IF 9.8
Ying Yue,Ning Zhao,Shufeng Yin,Sufang Zhang,Chaofan Ji,Yingxi Chen,Yiwei Dai,Beiwei Zhu,Xinping Lin
Levilactobacillus brevis CHOL1, exhibiting a nitrite degradation rate of 99.03 %, was added to dry fermented sausages to evaluate its effects on product quality, sensory and aroma properties. Lipidomics analysis was performed to explore the mechanism of aroma formation after inoculation. Results showed that Lev. brevis CHOL1 reduced the sausages' pH, water activity, and nitrite residues. Inoculation also imparted desirable texture and sensory characteristics to the sausages. Furthermore, significant increases in alcohol, acid and ester contents were observed, which enhanced the aroma of the sausages. Correlation analysis revealed that Lev. brevis CHOL1 promoted the hydrolysis of PC 36:2 and PC 35:2, thereby facilitating the production of key aroma compounds such as heptanol, hexanol and octanol. These components improved the aroma profile of the sausages. These findings indicate that Lev. brevis CHOL1 inoculation is a promising method to reduce the content of nitrite residues and improve the flavour of dry fermented sausages.
研究领域:
食品科学
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微生物学
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PubMed
高影响因子
FOOD CHEMISTRY
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2023
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IF 8.8
Jianming Zhang,Daiyao Liu,Chengcheng Zhang,Haiyue Niu,Xiaoting Xin,Juan Chen,Huaxi Yi,Daqun Liu
Co-culture fermentation is a novel technology for enhancing fermentation quality and promoting gamma-aminobutyric acid (GABA) yield. The purpose of this study was to evaluate the effects of Levilactobacillus brevis YSJ3 and Lactiplantibacillus plantarum JLSC2-6 co-culture on GABA yield, volatile and non-volatile metabolite profiles, and antioxidant activity in cauliflower byproducts. It was found that co-culture had the highest GABA yield (35.00 ± 1.15 mg/L) in fermented cauliflower stems. In total, 111 and 1264 volatile and non-volatile metabolites, respectively, were identified, of which 59 metabolites were significantly upregulated after co-culture fermentation. The results showed that 24 key upregulated metabolites were positively associated with hydroxyl radical-scavenging activity. Notably, Levilactobacills were positively correlated with the yield of GABA and key upregulated metabolites. Thus, these results suggest that Levilactobacillus brevis and Lactiplantibacillus plantarum can improve in key metabolites, GABA yield, and antioxidant activity following co-culture. This study provide a theoretical basis for developing GABA-rich cauliflower byproducts.
研究领域:
食品科学
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微生物学
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生物化学
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发酵技术
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DOI
PubMed
高影响因子
Foods
·
2026
·Vol. 15
·期 3
·485
·
IF 6
Ying Ren,Weihong Tao,Wei Li,Tengda Xue,Zhijie Li,Yiwei Dai,Beiwei Zhu
Traditional Chinese sauerkraut production is hindered by prolonged fermentation times, inconsistent quality, and nitrite accumulation during spontaneous fermentation, which collectively hinder industrial scalability.Levilactobacillus brevisJYX2, isolated from traditional fermented sauerkraut, exhibits excellent acid/salt tolerance, alongside distinctive metabolic pathways (for example, heterolactic fermentation, nitrite degradation, etc.), presenting a viable solution to these challenges. This study assessed its ability to improve sauerkraut quality at laboratory and pilot scales. Results indicated that JYX2 inoculation significantly reduced fermentation duration, expedited pH decline, and elevated total acid levels compared to spontaneous fermentation. The nitrite concentration in the inoculated sauerkraut was 0.72 mg/kg (p< 0.05), significantly lower than 1.86 mg/kg in spontaneous group. At pilot scale, nitrite levels further decreased to 0.44–0.70 mg/kg (p< 0.05), which is below the spontaneous group’s level of 1.61 mg/kg and approaches the “not detected” threshold (<1 mg/kg). Additionally, inoculation increased total organic acids, particularly lactic acid, and enhanced umami/sweet amino acid proportions. Microbial community analysis showed that JYX2-inoculated groups maintained higher relative abundances of core genera, including Leuconostoc and Latilactobacillus, with Firmicutes as the predominant phylum. Pilot tests confirmed consistent JYX2 performance during scale-up, with uniform quality across sauerkraut layers, showing strong industrial adaptability. In conclusion, JYX2 inoculation shortens fermentation, reduces nitrite levels, enhances flavor, and supports standardized, safe, efficient fermented vegetable production.
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高影响因子
Food Bioscience
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2022
·
IF 5.318
Jiarui Zeng,Feibi Sheng,Xi Hu,Zhenfeng Huang,Xiaofei Tian,Zhenqiang Wu
Brewer's spent grain (BSG) is the main byproduct of the beer industry and is commonly used as a low-value animal feed or food ingredient. This study investigated the role of symbiotic fermentation with Bacillus velezensi s and Levilactobacillus brevis in improving the nutritional value of BSG. The addition of B. velezensis increased the cell growth of L. brevis by over thirty-fold higher than that in the single-strain system. Simultaneously, cellulase and protease activities were substantially increased, and more soluble sugars were produced. Total amino acid, glutamic acid , and γ -aminobutyric acid (GABA) levels increased by 52.2%, 155.1%, and 144.1%, respectively. Conversely, lactic acid production decreased. Genetic analysis showed that the glycolysis-related gene pykA , pentose phosphate pathway gene gnd , and GABA-related gene gad were upregulated, while the heterolactin-related gene xpkA was downregulated, explaining that B. velezensis might inhibit heterolactin fermentation while enhancing GABA biosynthesis . This study provides a potential strategy for the high-value utilization of BSG in the food or feed industry.
研究领域:
食品科学
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微生物学
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生物技术
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营养学
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DOI
高影响因子
JOURNAL OF DAIRY SCIENCE
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2022
·
IF 4.225
Xiankang Fan,Luyun Yu,Zihang Shi,Chunwei Li,Xiaoqun Zeng,Zhen Wu,Daodong Pan
ABSTRACT This study developed and characterized a γ-aminobutyric acid (GABA)-enriched yogurt fermented by Levilactobacillus brevis CGMCC1.5954. The GABA content in the yogurt was 147.36 mg/100 mL, which was 317.06% higher than that of the control group. Furthermore, there was a significant improvement in the aroma, hardness, adhesion, cohesiveness, and gelatinousness of yogurt. The chromatography and metabolomics analyses further confirmed the high GABA content in yogurt and its nutritional value, and the metabolic pathway for GABA production by L. brevis 54 was identified. A total of 58 volatile flavor compounds were identified using headspace solid-phase microextraction-gas chromatography-mass spectrometry, of which 2-nonanone and 2-heptanone may be responsible for the high odor score of GABA-enriched yogurt. This study developed a nutritious and unique GABA-enriched flavored yogurt, summarized the metabolic pathway of GABA, and provided a flavor fingerprint that could guide the production of specifically flavored yogurts.
研究领域:
食品科学
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微生物学
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营养学
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产品关联
DOI
PubMed
高影响因子
Food Bioscience
·
2026
·
IF 6.2
Siqi Zhang,Shimiao Wang,Xianhao Zhang,Hao Shang,Ying Yue,Bingrui Guo,Zhiping Zhao,Shengjie Li,Xinping Lin
Sodium nitrite is conventionally used in dry-fermented sausages to enhance quality, but its potential to form carcinogenic nitrosamines raises significant health concerns. This study aimed to evaluate the combined effect of Levilactobacillus brevis CHOL1, Limosilactobacillus fermentum 1.1880, and 1% carrot powder as a natural “clean label” alternative to nitrite in dry-fermented sausages. Three formulations were compared: a control (C), a group inoculated with the combined starter cultures and carrot powder (M), and a group with 100 mg/kg sodium nitrite (Y). The results demonstrated that Group M exhibited significant reductions in pH, water activity, and lipid oxidation, as measured by thiobarbituric acid reactive substances (TBARS), compared to the control. Textural analysis revealed that the co-addition mitigated excessive hardness and chewiness, providing a softer and more desirable texture. Furthermore, Group M achieved superior sensory scores in color, flavor, and overall acceptability, which were consistent with its significantly higher a*/b* values compared with the control. High-throughput sequencing indicated that Lev. brevis established absolute dominance during fermentation, effectively suppressing the growth of spoilage bacteria such as Photobacterium phosphoreum . Crucially, the combination treatment significantly inhibited the accumulation of total biogenic amines (including histamine and putrescine) and N-nitrosamines compared to the control (p < 0.05). In conclusion, inoculating dry-fermented sausages with Lev. brevis CHOL1, Lim. fermentum 1.1880, and carrot powder is an effective strategy to optimize textural and sensory properties while simultaneously enhancing the chemical and microbiological safety of the product.
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高影响因子
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