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Production of Anserine-Rich Fish Sauce from Giant Masu Salmon, Oncorhynchus masou masou and γ-Aminobutyric Acid (GABA)-Enrichment by Lactobacillus plantarum Strain N10

Department of Marine Biology and Environmental Sciences, Faculty of Miyazaki, Gakuen-kibanadai-nisi 1-1, Miyazaki 889-2192, Japan
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Fermentation 2019, 5(2), 45; https://doi.org/10.3390/fermentation5020045
Received: 8 March 2019 / Revised: 23 May 2019 / Accepted: 24 May 2019 / Published: 30 May 2019
(This article belongs to the Special Issue Lactic Acid Fermentation and the Colours of Biotechnology)
Previously, we developed a novel production technique for giant masu salmon (GMS). This study aimed to develop a fish sauce from GMS to explore ways to efficiently utilize the salmon and to enrich the fish sauce with γ-aminobutyric acid (GABA) by microbial fermentation. The minced bodies of GMS were autolyzed by endogenous protease at 55 °C and 60 °C. During autolysis, the changes in total free amino acids and protein size was monitored by LC-MS and SDS-PAGE analysis, respectively. After 96 h, fish sauce was prepared by heating, and the amino acid composition was analyzed by LC-MS. To enrich the fish sauce with GABA, Lactobacillus plantarum strain N10 was added and incubated at 28 °C for 48 h. The total free amino acids content significantly increased for 96 h. SDS-PAGE analysis showed that major bands at 200 kDa and 48 kDa detected at 0 h gradually disappeared over time. The ratio of anserine to total amino acids in the fish sauce was approximately 36%. The concentration of GABA in the fish sauce significantly increased through the addition of strain N10. Thus, anserine-rich fish sauce could be quickly produced from GMS, and the fish sauce was enriched with GABA by microbial fermentation. View Full-Text
Keywords: Oncorhynchus masou masou; giant masu salmon; fish sauce; protease; anserine; amino acid composition; GABA; lactic acid bacteria Oncorhynchus masou masou; giant masu salmon; fish sauce; protease; anserine; amino acid composition; GABA; lactic acid bacteria
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Taoka, Y.; Nakamura, M.; Nagai, S.; Nagasaka, N.; Tanaka, R.; Uchida, K. Production of Anserine-Rich Fish Sauce from Giant Masu Salmon, Oncorhynchus masou masou and γ-Aminobutyric Acid (GABA)-Enrichment by Lactobacillus plantarum Strain N10. Fermentation 2019, 5, 45.

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