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dc.contributor.authorDiez-Gutiérrez, Lucía
dc.contributor.authorSan Vicente, Leire
dc.contributor.authorSáenz, Jessica
dc.contributor.authorBarron, Luis Javier R.
dc.contributor.authorChávarri, María
dc.date.accessioned2022-09-13T07:10:02Z
dc.date.available2022-09-13T07:10:02Z
dc.date.issued2022-10
dc.identifier.citationLucía Diez-Gutiérrez, Leire San Vicente, Jessica Sáenz, Luis Javier R. Barron, and María Chávarri. "Characterisation of the probiotic potential of Lactiplantibacillus plantarum K16 and its ability to produce the postbiotic metabolite γ-aminobutyric acid" Journal of functional foods 97, (2022): 105230. doi: 10.1016/j.jff.2022.105230en
dc.identifier.issn1756-4646en
dc.identifier.urihttp://hdl.handle.net/11556/1403
dc.description.abstractLactiplantibacillus plantarum has been widely studied due to its beneficial effects on health such as protect against pathogens, enhance the immune system, or produce metabolites like γ-aminobutyric acid (GABA). The objective of this study was the evaluation of the GABA-producer L. plantarum K16 isolated from kimchi. The safety and probiotic characterisation of this strain was performed by analysing carbohydrates fermentation, enzymatic activity, antibiotics susceptibility, and haemolytic and antimicrobial activity. Likewise, GABA production was optimised following a one-factor-at-a-time procedure by changing relevant fermentation parameters like incubation temperature, yeast extract concentration and fermentation time. The results indicated that L. plantarum K16 has the potential to stimulate the digestion and absorption of several nutrients and it could have an inhibitory effect against pathogenic bacteria. The best results for GABA production by this strain was around 1000 mg/L, using 12 g/L of yeast extract, 34 °C of incubation temperature and 96 h of fermentation time.en
dc.description.sponsorshipThis work was supported by the Basque government (grant ELKARTEK – KK-2019/00034).en
dc.language.isoengen
dc.publisherElsevier Ltden
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 International*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.titleCharacterisation of the probiotic potential of Lactiplantibacillus plantarum K16 and its ability to produce the postbiotic metabolite γ-aminobutyric aciden
dc.typearticleen
dc.identifier.doi10.1016/j.jff.2022.105230en
dc.rights.accessRightsopenAccessen
dc.subject.keywordsProbioticen
dc.subject.keywordsPostbioticen
dc.subject.keywordsLactiplantibacillus plantarumen
dc.subject.keywordsProbiotic characterisationen
dc.subject.keywordsγ-Aminobutyric aciden
dc.subject.keywordsFermentation conditionsen
dc.journal.titleJournal of Functional Foodsen
dc.page.initial105230en
dc.volume.number97en


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