Isolation of High-GABA Strains and Study on GABA Determinations

Shi Wang Liu; Gong Nian Xiao; Jian Wei Mao; Jun Huang; Pei Lian Wei; Yu Ru You

doi:10.4028/www.scientific.net/AMR.554-556.1068

Paper Titles

Effects on the Transparency of Corn Starch Dumpling Wrappers
p.1049

Effects of Fermented Green Juice and Cellulase on the Silage Quality of Sugarcane Top
p.1053

Application of Glycosylated Nitrosohemoglobin in Meat Batters: Color Formation and Antimicrobial Activity
p.1057

Trace Elements Compositions and Fatty Acid Profiles of Mussel
p.1064

Isolation of High-GABA Strains and Study on GABA Determinations
p.1068

Effects of Different Cooling Methods on Postharvest Physiology of Yali Pears during Ice Temperature Storage
p.1072

Effects of a Combination of 1-MCP, CaCl₂ Treatment and Slow Cooling on Postharvest Physiology of ‘Zhonghuashoutao’ Peach during Storage
p.1076

Influence of Pre-Fried Time and Temperature on the Quality of Microwave Beef Kebabs
p.1081

Research on Chemical Mutagenes is Breeding of Ganoderma lucidum
p.1086

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Isolation of High-GABA Strains and Study on GABA Determinations

Abstract:

The lactic acid bacteria to produce GABA and GABA determinations method were studied. Research results show that the strains isolated belong to Lactobacillus delbruckii for GABA with morphological and physiological and biochemical characterization. Paper chromatography for determination of GABA, which suitable conditions for developing agent (N-butanol: acetic acid: water) volume ratio were 4: 1: 3, under 30 min, 80 °C, 510nm detection wavelength respectively.