LACTIPLANTIBACILLUS PLANTARUM EK148’İN ET PROTEİNLERİ İÇEREN ORTAMDA GAMA AMİNO BÜTİRİK ASİT ÜRETİMİ VE OPTİMİZASYONU

Yıl 2023, , 271 - 284, 15.04.2023

Aybike Kamiloğlu , Habibe Memiş

https://doi.org/10.15237/gida.GD22087

Öz

Araştırmada, sucuk kaynaklı Lactiplantibacillus plantarum EK148 suşu gama amino bütirik asit (GABA) üretim düzeyi açısından değerlendirilmiştir. GABA üretimine, monosodyum glutamat (MSG) bulunmayan besi ortamına glutamik asit kaynağı olarak et protein izolatı edilerek, sıcaklık, pH ve fermantasyon süresi faktörlerinin etkisi değerlendirilmiştir. Deneysel tasarımda elde edilen yanıtlarla L. plantarum EK148 suşu için optimum koşullar % 10 protein ekstraktı konsantrasyonu, 33.3 ºC sıcaklık, pH 5.05 ve 96 saat fermantasyon süresi olarak belirlenmiştir. Model ile L. plantarum EK148 suşu kullanılarak elde edilen veriler arasındaki uyum eksikliğinin önemsiz olduğu, protein ekstraktı konsantrasyonu ve sıcaklığın GABA üretimi üzerine önemli düzeyde etkili olduğu tespit edilmiştir. Yapılan bu çalışma ile et proteinlerinin glutamik asit kaynağı olarak kullanımı sağlanmış ve MSG içermeyen ortamda L. plantarum EK148 suşu kullanılarak GABA üretimi gerçekleştirilmiştir.

Anahtar Kelimeler

GABA, Lactiplantibacillus plantarum, YYY, optimizasyon, MSG

Destekleyen Kurum

TÜBİTAK

Proje Numarası

120O877

Teşekkür

Bu çalışmayı TOVAG 120O877 proje numarası ile maddi olarak destekleyen Türkiye Bilimsel ve Teknolojik Araştırma Kurumu (TÜBİTAK)’a teşekkür ederiz

GAMMA AMINOBUTYRIC ACID PRODUCTION AND OPTIMIZATION BY LACTIPLANTIBACILLUS PLANTARUM EK148 IN MEDIA CONTAINING MEAT PROTEINS

Öz

In the study, Lactiplantibacillus plantarum EK148 strain originating from sucuk was evaluated in terms of gamma amino butyric acid (GABA) production level. The effect of temperature, pH and fermentation time factors on GABA production was evaluated by adding meat protein isolate as a source of glutamic acid to a medium without monosodium glutamate (MSG). With the responses obtained in the experimental design, optimum conditions for L. plantarum EK148 strain were determined as 10% protein extract concentration, 33.93 ºC temperature, pH 5.05 and 96 hours of fermentation time. It was determined that the lack of fit value between the model and the data obtained using the L. plantarum EK148 strain was insignificant, and that protein extract concentration and temperature had a significant effect on GABA production. With this study, meat proteins were used as a source of glutamic acid, and GABA production was carried out using L. plantarum EK148 strain in MSG-free medium.

Anahtar Kelimeler

GABA, Lactobacillus plantarum, RSM, optimization, MSG

Proje Numarası

120O877

Kaynakça

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