Development of fermented Hericium erinaceus juice with high content of L-glutamine and L-glutamic acid

International Journal of Food Science and Technology

Volumn 50, Issue 9, 2015, Pages 2104-2112

  Woraharn, Sasimar ^a   Lailerd, Narissara ^b   Sivamaruthi, Bhagavathi Sundaram ^a   Wangcharoen, Wiwat ^c   Peerajan, Sartjin ^d   Sirisattha, Sophon ^e   Chaiyasut, Chaiyavat ^a  

^a CHIANG MAI UNIVERSITY   (Thailand)

^b Faculty of Medicine Chiang Mai University   (Thailand)

^c MAEJO UNIVERSITY   (Thailand)

^d Health Innovation Institute   (Thailand)

^e THAILAND INSTITUTE OF SCIENTIFIC AND TECHNOLOGICAL RESEARCH   (Thailand)

Author keywords

Hericium erinaceus; Fermented juice; L glutamic acid; L glutamine; Protease producing LAB

Indexed keywords

BACTERIA; LACTIC ACID;

FERMENTED JUICES; HERICIUM ERINACEUS; L-GLUTAMIC ACIDS; L-GLUTAMINE; PROTEASE-PRODUCING LAB;

AMINO ACIDS;

ENTEROCOCCUS FAECALIS; ERINACEUS; HERICIUM ERINACEUM;

EID: 84939265746     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12873     Document Type: Article

References (29)

1. Aftab, S., Ahmed, S., Saeed, S. & Rasool, S.A. (2006). Screening, isolation, and characterization of alkaline protease producing bacteria from soil. Pakistan Journal of Biological Sciences, 9, 2122-2126.
2. Aguirre, L., Garro, M.S. & de Giori, G.S. (2008). Enzymatic hydrolysis of soybean protein using lactic acid bacteria. Food Chemistry, 111, 976-982.
3. Akabanda, F., Owusu-Kwarteng, J., Tano-Debrah, K., Parkouda, C. & Jespersen, L. (2014). The use of lactic acid bacteria starter culture in the production of Nunu, a spontaneously fermented milk product in Ghana. International Journal of Food Science, 2014, 1-11.
4. Akel, H., Al-Quadan, F. & Yousef, T.K. (2009). Characterization of a Purified Thermostable Protease from Hyperthermophilic Bacillus Strain HUTBS71. European Journal of Scientific Research, 31, 280-288.
5. Akhavan Sepahy, A. & Jabalameli, L. (2011). Effect of Culture Conditions on the Production of an Extracellular Protease by Bacillus sp. Isolated from Soil Sample of Lavizan Jungle Park. SAGE-Hindawi Access to Research Enzyme Research, 2011, 1-7.
6. Andrighetto, C., Knijff, E., Lombardi, A. et al. (2001). Phenotypic and genetic diversity of enterococci isolated from Italian cheeses. Journal of Dairy Research, 68, 303-316.
7. Araujo, T.F. & Ferreira, C.L.L.F. (2013). The genus Enterococcus as probiotic: safety concerns. Brazilian Archives of Biology and Technology, 56, 457-466.
8. Bradford, M.M. (1976). A Rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Analytical Biochemistry, 72, 248-254.
9. Choi, M., Park, N., Woo, S., Jeong, Y. & Shin, S. (2003). Characteristics of Hericium erinaceus and its extracts. Koreon Journal of Food Preservation, 10, 560-564.
10. Egwim, E.C., Elem, R.C. & Egwuche, R.U. (2011). Proximate composition, phytochemical screening and antioxidant activity of ten selected wild edible Nigerian mushrooms. American Journal of Food and Nutrition, 1, 89-94.
11. Foulquie Moreno, M.R., Sarantinopoulos, P., Tsakalidou, E. & De Vuyst, L. (2006). The role and application of enterococci in food and health. International Journal of Food Microbiology, 106, 1-24.
12. Govarthanan, M., Park, S.-H., Kim, J.-W. et al. (2014). Statistical optimization of alkaline protease production from brackish environment Bacillus sp. SKK11 by SSF using horse gram husk. Preparative Biochemistry & Biotechnology, 44, 119-131.
13. Huang, J., Mei, L., Wu, H. & Lin, D. (2007). Biosynthesis of γ-aminobutyric acid (GABA) using immobilized whole cells of Lactobacillus brevis. World Journal Microbiology Biotechnology, 23, 865-871.
14. Kabadjova-Hristova, P., Bakalova, S., Gocheva, B. & Moncheva, P. (2006). Evidence for proteolytic activity of lactobacilli isolated from kefir grains. Biotechnology & Biotechnological Equipment, 20, 89-94.
15. Katikala, P.K., Bobbarala, V., Tadimalla, P. & Guntuku, G.S. (2009). Screening of L-glutaminase producing marine bacterial cultures for extracellular production of L-glutaminase. International Journal of ChemTech Research, 1, 1232-1235.
16. Kornochalert, N., Kantachote, D., Chaiprapat, S. & Techkarnjanaruk, S. (2014). Bioaugmentation of latex rubber sheet wastewater treatment with stimulated indigenous purple nonsulfur bacteria by fermented pineapple extract. Electronic Journal of Biotechnology, 17, 174-182.
17. Lawa, J. & Haandrikmat, A. (1997). Proteolytic enzymes of lactic acid. International Dairy Journal, 7, 1-l1.
18. Malinowskaa, E., Krzyczkowski, W., Herold, F. et al. (2009). Biosynthesis of selenium-containing polysaccharides with antioxidant activity in liquid culture of Hericium erinaceum. Enzyme and Microbial Technology, 44, 334-343.
19. Mishra, A., Kumar, S. & Kumar, S. (2008). Application of Box-benkehn experimental design for optimization of laccase production by Coriolus versicolor MTCC138 in solid-stage fermentation. Journal of Scientific & Industrial Research, 67, 1098-1107.
20. Murado, M.A., González, M.D.P. & Vázquez, J.A. (2009). Recovery of proteolytic and collagenolytic activities from viscera by-products of Rayfish (Raja clavata). Marine Drugs, 7, 803-815.
21. Ratanaburee, A., Kantachote, D., Charernjiratrakul, W., Penjamras, P. & Chaiyasut, C. (2011). Enhancement of γ-aminobutyric acid in a fermented red seaweed beverage by starter culture Lactobacillus plantarum DW12. Electronic Journal of Biotechnology, 14, 1-14.
22. Sambrook, J. & Russell, D.W. (2001). Molecular Cloning: A Laboratory Manual, 3rd edn. New York: Cold Spring Harbor Laboratory Press.
23. Sarantinopoulos, P., Andrighetto, C., Georgalaki, M.D. et al. (2001). Biochemical properties of enterococci relevant to their technological performance. International Dairy Journal, 11, 621-647.
24. Savijoki, K., Ingmer, H. & Varmanen, P. (2006). Proteolytic systems of lactic acid bacteria. Applied Microbiology and Biotechnology, 71, 394-406.
25. Wasser, S.P. & Weis, A.L. (1999). Therapeutic effects of substances occurring in higher basidiomycetes mushroom: a modern perspective. Critical Reviews in Immunology, 19, 65-96.
26. Wilson, P. & Remigio, Z. (2012). Production and characterisation of protease enzyme produced by a novel moderate thermophilic bacterium (EP1001) isolated from an alkaline hot spring, Zimbabwe. African Journal of Microbiology Research, 6, 5542-5551.
27. Woraharn, S., Lailerd, N., Sivamaruthi, B.S., Wangcharoen, W., Sirisattha, S. & Chaiyasut, C. (2014). Screening and kinetics of glutaminase and glutamate decarboxylase producing lactic acid bacteria from fermented Thai foods. Food Science and Technology (Campinas), 34, 793-799.
28. Woraharn, S., Lailerd, N., Sivamaruthi, B.S. et al. (2015). Evaluation of factors that influence the L-glutamic and γ-aminobutyric acid production during Hericium erinaceus fermentation by lactic acid bacteria. CyTA-Journal of Food, doi: 10.1080/19476337.2015.1042525.
29. Zareian, M., Ebrahimpour, A., Mohamed, A. & Saari, N. (2013). Modeling of glutamic acid production by Lactobacillus plantarum MNZ. Electronic Journal of Biotechnology, 4, 1-16.