Please use this identifier to cite or link to this item: http://cmuir.cmu.ac.th/jspui/handle/6653943832/55398
Title: Evaluation of factors that influence the L-glutamic and γ-aminobutyric acid production during Hericium erinaceus fermentation by lactic acid bacteria
Authors: Sasimar Woraharn
Narissara Lailerd
Bhagavathi Sundaram Sivamaruthi
Wiwat Wangcharoen
Sophon Sirisattha
Sartjin Peerajan
Chaiyavat Chaiyasut
Keywords: Chemical Engineering
Chemistry
Engineering
Issue Date: 1-Jan-2016
Abstract: © 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 K2HPO4, 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.
URI: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84947867944&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/55398
ISSN: 19476345
19476337
Appears in Collections:CMUL: Journal Articles

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