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Title: Development of fermented Hericium erinaceus juice with high content of L-glutamine and L-glutamic acid
Authors: Sasimar Woraharn
Narissara Lailerd
Bhagavathi Sundaram Sivamaruthi
Wiwat Wangcharoen
Sartjin Peerajan
Sophon Sirisattha
Chaiyavat Chaiyasut
Keywords: Agricultural and Biological Sciences
Issue Date: 1-Jan-2015
Abstract: © 2015 Institute of Food Science and Technology. Fermented plant beverages (FPB) with a high content of desirable principle components are served as functional foods from several years. Hericium erinaceus is famous for its antimicrobial, antioxidant, antihypertensive and antidiabetic nature. Accordingly, the current study was aimed to produce fermented H. erinaceus juice with a high content of L-glutamine (Gln) and L-glutamic acid (GA) through lactic acid bacteria (LAB) isolated from fermented Thai foods. LAB isolates were screened and identified the potent protease-producing bacteria Enterococcus faecalis (G414/1) that facilitate the production of Gln and GA through protein hydrolysis. Box-Behnken design (BBD) and response surface methodology (RSM) were adapted for the optimisation of conditions for the increased production of Gln and GA during fermentation of H. erinaceus. We succeeded with an optimum concentration of cofactor (CaCl<inf>2</inf>), pH and temperature for improved protease activity and subsequent Gln and GA production. The ability of isolated E. faecalis strain to produce Gln and GA was demonstrated in this study. Further, upstream processes like strain improvement and media optimisation will direct the way to produce enriched H. erinaceus based FPB.
ISSN: 13652621
Appears in Collections:CMUL: Journal Articles

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