A Glutamic Acid-Producing Lactic Acid Bacteria Isolated from Malaysian Fermented Foods
Abstract
:1. Introduction
2. Results and Discussion
2.1. Phenotypic and Genotypic Identification
2.2. Effect of Various Carbon Sources on Glutamic Acid Production
2.3. Study of Glucose Consumption
2.4. Effect of Different Concentrations of Ammonium Nitrate on Glutamic Acid Production
2.5. pH Association with Glutamic Acid Production
2.6. Study of Growth Profile and Association with Glutamic Acid Production
2.7. Study of Glutamic Acid-Production Profile
3. Experimental Section
3.1. Samples
3.2. Chemicals and Media
3.3. Isolation of Lactic Acid Bacteria
3.4. Quantification of Glutamic Acid-Producing LAB
3.5. Extraction of Glutamic Acid in MRS Broth
3.6. Quantitative Analysis of Glutamic Acid
3.7. Identification of LAB Isolates
3.7.1. Phenotypic Identification
3.7.2. Genotypic Identification
4. Conclusion
Acknowledgement
References
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Type of Sample | Total LAB isolates | Total LAB with glutamic acid production | Glutamic acid production range (μmol/L) |
---|---|---|---|
Fermented soybean | 53 | 14 | 20–489 |
Fermented durian flesh | 42 | 5 | 3.2–20 |
Fermented tapioca | 21 | 3 | 34–59 |
Fermented glutinous rice | 26 | 3 | 18–65 |
Fermented shrimp sauce | 27 | 4 | 2–11 |
Fermented fish sauce | 49 | 6 | 22–106 |
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Zareian, M.; Ebrahimpour, A.; Bakar, F.A.; Mohamed, A.K.S.; Forghani, B.; Ab-Kadir, M.S.B.; Saari, N. A Glutamic Acid-Producing Lactic Acid Bacteria Isolated from Malaysian Fermented Foods. Int. J. Mol. Sci. 2012, 13, 5482-5497. https://doi.org/10.3390/ijms13055482
Zareian M, Ebrahimpour A, Bakar FA, Mohamed AKS, Forghani B, Ab-Kadir MSB, Saari N. A Glutamic Acid-Producing Lactic Acid Bacteria Isolated from Malaysian Fermented Foods. International Journal of Molecular Sciences. 2012; 13(5):5482-5497. https://doi.org/10.3390/ijms13055482
Chicago/Turabian StyleZareian, Mohsen, Afshin Ebrahimpour, Fatimah Abu Bakar, Abdul Karim Sabo Mohamed, Bita Forghani, Mohd Safuan B. Ab-Kadir, and Nazamid Saari. 2012. "A Glutamic Acid-Producing Lactic Acid Bacteria Isolated from Malaysian Fermented Foods" International Journal of Molecular Sciences 13, no. 5: 5482-5497. https://doi.org/10.3390/ijms13055482