Production of Functional Amino Acids in Okara by Mixed Culture of Lactic Acid Bacteria

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  • Hiwatashi Miyo
    Food Research Center, Aichi Center for Industry and Science Technology
  • Amano Futaba
    School of Life Studies, Sugiyama Jogakuen University
  • Kondo Tetsuya
    Food Research Center, Aichi Center for Industry and Science Technology
  • Kato Takeo
    School of Health and Human life, Nagoya Bunri University

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  • 乳酸菌混合培養によるオカラでの有用アミノ酸生産
  • ニュウサンキン コンゴウ バイヨウ ニ ヨル オカラ デ ノ ユウヨウ アミノサン セイサン

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Abstract

<p>Production of γ-aminobutyric acid (GABA) and ornithine (Orn) in okara by lactic acid bacteria (LAB) was investigated. Four LAB strains including Lb. brevis NBRC 12005 (12005) were selected as GABA- and Orn-producing strains in GYP medium. However, the LAB produced only slight amounts of GABA and Orn in okara, since okara contained insufficient amounts of Glu and Arg as the precursor amino acids to GABA and Orn, respectively. Therefore, Lb. casei L-14 (L-14) and Lb. casei L-12 (L-12) were used as proteolytic strains, and okara was fermented by mixed culture of L-14/12005 or L-12/12005. After 72 h fermentation by L-14/12005, 89mg/100g of GABA was produced in okara, but Orn did not reach the desired value of 40mg/100g. Combination of the mixed culture of LAB and the addition of Glu and Asp as precursor amino acids was applied in order to increase production of GABA and Orn in okara. When okara combined with 588 mg Glu/100g or 1045mg Arg/100g was fermented by L-14/12005 for 72 h, the amounts of GABA and Orn were 403mg/100g and 216mg/100g, respectively. Moreover, the pH of okara was maintained at below 5, thereby preventing the growth of spoilage bacteria. These results indicated that the combination of mixed culture of LAB and the addition of the precursor amino acids was applicable for the production of GABA and Orn in okara without spoilage.</p>

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