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Optimisation of γ-aminobutyric acid (GABA) production by Lactiplantibacillus plantarum strains: a) production capacity of five L. plantarum isolates (W1, W3, W4, W5 and W12) in MRS broth supplemented with 1 % MSG after 24 h of fermentation at 37 °C, b) effect of MSG amount (0–2 %, <t>m/V</t> ) on GABA production by L. plantarum W12 in soymilk fermented at 43 °C for 15 h, c) effect of 5 % ( m/V ) carbon source type (lactose, sucrose, glucose and maltose) on GABA production by L. plantarum W12 in soymilk containing 1.5 % MSG, d) effect of sucrose amount (0–20 %, m/V ) on GABA production by L. plantarum W12 in soymilk containing 1.5 % MSG. Data are presented as mean±standard deviation ( N =3). Different letters indicate significant differences (p≤0.05, Duncan's multiple range test)
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Optimisation of γ-aminobutyric acid (GABA) production by Lactiplantibacillus plantarum strains: a) production capacity of five L. plantarum isolates (W1, W3, W4, W5 and W12) in MRS broth supplemented with 1 % MSG after 24 h of fermentation at 37 °C, b) effect of MSG amount (0–2 %, <t>m/V</t> ) on GABA production by L. plantarum W12 in soymilk fermented at 43 °C for 15 h, c) effect of 5 % ( m/V ) carbon source type (lactose, sucrose, glucose and maltose) on GABA production by L. plantarum W12 in soymilk containing 1.5 % MSG, d) effect of sucrose amount (0–20 %, m/V ) on GABA production by L. plantarum W12 in soymilk containing 1.5 % MSG. Data are presented as mean±standard deviation ( N =3). Different letters indicate significant differences (p≤0.05, Duncan's multiple range test)
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peptone water  (Difco)
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Optimisation of γ-aminobutyric acid (GABA) production by Lactiplantibacillus plantarum strains: a) production capacity of five L. plantarum isolates (W1, W3, W4, W5 and W12) in MRS broth supplemented with 1 % MSG after 24 h of fermentation at 37 °C, b) effect of MSG amount (0–2 %, <t>m/V</t> ) on GABA production by L. plantarum W12 in soymilk fermented at 43 °C for 15 h, c) effect of 5 % ( m/V ) carbon source type (lactose, sucrose, glucose and maltose) on GABA production by L. plantarum W12 in soymilk containing 1.5 % MSG, d) effect of sucrose amount (0–20 %, m/V ) on GABA production by L. plantarum W12 in soymilk containing 1.5 % MSG. Data are presented as mean±standard deviation ( N =3). Different letters indicate significant differences (p≤0.05, Duncan's multiple range test)
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Optimisation of γ-aminobutyric acid (GABA) production by Lactiplantibacillus plantarum strains: a) production capacity of five L. plantarum isolates (W1, W3, W4, W5 and W12) in MRS broth supplemented with 1 % MSG after 24 h of fermentation at 37 °C, b) effect of MSG amount (0–2 %, <t>m/V</t> ) on GABA production by L. plantarum W12 in soymilk fermented at 43 °C for 15 h, c) effect of 5 % ( m/V ) carbon source type (lactose, sucrose, glucose and maltose) on GABA production by L. plantarum W12 in soymilk containing 1.5 % MSG, d) effect of sucrose amount (0–20 %, m/V ) on GABA production by L. plantarum W12 in soymilk containing 1.5 % MSG. Data are presented as mean±standard deviation ( N =3). Different letters indicate significant differences (p≤0.05, Duncan's multiple range test)
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Optimisation of γ-aminobutyric acid (GABA) production by Lactiplantibacillus plantarum strains: a) production capacity of five L. plantarum isolates (W1, W3, W4, W5 and W12) in MRS broth supplemented with 1 % MSG after 24 h of fermentation at 37 °C, b) effect of MSG amount (0–2 %, m/V ) on GABA production by L. plantarum W12 in soymilk fermented at 43 °C for 15 h, c) effect of 5 % ( m/V ) carbon source type (lactose, sucrose, glucose and maltose) on GABA production by L. plantarum W12 in soymilk containing 1.5 % MSG, d) effect of sucrose amount (0–20 %, m/V ) on GABA production by L. plantarum W12 in soymilk containing 1.5 % MSG. Data are presented as mean±standard deviation ( N =3). Different letters indicate significant differences (p≤0.05, Duncan's multiple range test)

Journal: Food Technology and Biotechnology

Article Title: Development of Gamma-Aminobutyric Acid (GABA)-Rich and Probiotic-Fermented Soymilk Using Lactiplantibacillus plantarum W12 as a Starter Culture

doi: 10.17113/ftb.64.02.26.9241

Figure Lengend Snippet: Optimisation of γ-aminobutyric acid (GABA) production by Lactiplantibacillus plantarum strains: a) production capacity of five L. plantarum isolates (W1, W3, W4, W5 and W12) in MRS broth supplemented with 1 % MSG after 24 h of fermentation at 37 °C, b) effect of MSG amount (0–2 %, m/V ) on GABA production by L. plantarum W12 in soymilk fermented at 43 °C for 15 h, c) effect of 5 % ( m/V ) carbon source type (lactose, sucrose, glucose and maltose) on GABA production by L. plantarum W12 in soymilk containing 1.5 % MSG, d) effect of sucrose amount (0–20 %, m/V ) on GABA production by L. plantarum W12 in soymilk containing 1.5 % MSG. Data are presented as mean±standard deviation ( N =3). Different letters indicate significant differences (p≤0.05, Duncan's multiple range test)

Article Snippet: For fermented soymilk samples, 20 g of sample were homogenised with 180 mL of sterile diluent containing 0.1 % ( m / V ) BactoTM peptone (Difco Laboratories, Detroit, MI, USA) and 0.9 % ( m / V ) NaCl.

Techniques: Standard Deviation

Response surface methodology optimisation of γ-aminobutyric acid (GABA) production by Lactiplantibacillus plantarum W12: a) three-dimensional response surface plot showing the combined effects of monosodium glutamate (MSG) concentration (mg/mL) and sucrose (%, m/V ) amount on GABA yield (mM). The curved surface indicates a clear optimal region with maximum GABA production at intermediate levels of both variables, b) two-dimensional contour plot displaying the same optimisation landscape, where concentric rings represent GABA yield iso-response lines. The optimal conditions (1.564 mg/mL MSG and 10.93 % sucrose) are located at the centre of the highest contour region, predicting a maximum GABA yield of 34.24 mM

Journal: Food Technology and Biotechnology

Article Title: Development of Gamma-Aminobutyric Acid (GABA)-Rich and Probiotic-Fermented Soymilk Using Lactiplantibacillus plantarum W12 as a Starter Culture

doi: 10.17113/ftb.64.02.26.9241

Figure Lengend Snippet: Response surface methodology optimisation of γ-aminobutyric acid (GABA) production by Lactiplantibacillus plantarum W12: a) three-dimensional response surface plot showing the combined effects of monosodium glutamate (MSG) concentration (mg/mL) and sucrose (%, m/V ) amount on GABA yield (mM). The curved surface indicates a clear optimal region with maximum GABA production at intermediate levels of both variables, b) two-dimensional contour plot displaying the same optimisation landscape, where concentric rings represent GABA yield iso-response lines. The optimal conditions (1.564 mg/mL MSG and 10.93 % sucrose) are located at the centre of the highest contour region, predicting a maximum GABA yield of 34.24 mM

Article Snippet: For fermented soymilk samples, 20 g of sample were homogenised with 180 mL of sterile diluent containing 0.1 % ( m / V ) BactoTM peptone (Difco Laboratories, Detroit, MI, USA) and 0.9 % ( m / V ) NaCl.

Techniques: Concentration Assay