Potential of γ-Aminobutyric Acid-Producing Leuconostoc mesenteroides Strains Isolated from Kimchi as a Starter for High-γ-Aminobutyric Acid Kimchi Fermentation

• Published in: Preventive nutrition and food science Vol. 28; no. 4; pp. 492 - 501
• Main Authors: Ahn, Jihyun, Park, Jae-Yong
• Format: Journal Article
• Language: English
• Published: Korea (South) 한국식품영양과학회 31.12.2023; The Korean Society of Food Science and Nutrition
• Subjects: Original; 식품과학; kimchi; Leuconostoc mesenteroides; gamma-aminobutyric acid
• ISSN: 2287-1098; 2287-8602
• DOI: 10.3746/pnf.2023.28.4.492

γ-Aminobutyric acid (GABA)-producing K1501 and K1627, isolated from kimchi, exhibited the highest GABA production in 1% monosodium glutamic acid. Both strains showed high survival rates of approximately 87% in artificial gastric juice (pH 3.0) and >80% in 0.1% artificial bile salt fluid. The survival rate was approximately 28% in 0.3% artificial bile salt fluid and 0% in 0.5% artificial bile salts. Both strains showed excellent adhesion to intestinal epithelial cells (>99%). Furthermore, it was observed that growth was not inhibited at 2% salt concentration; however, it was slightly retarded at salt concentrations of 3% and 4%. Moreover, K1501 and K1627 inhibited the growth of certain species of , whose presence in kimchi fermentation is undesirable. Therefore, K1501 and K1627 have the potential to be used as starter organisms for functional GABA-rich kimchi.