Production of γ–aminobutyric acid–enriched sourdough bread using an isolated Pediococcus pentosaceus strain JC30

Abstract

A γ–aminobutyric acid (GABA)–producing strain JC30 was isolated from traditional kimchi, which was identified as Pediococcus pentosaceus by 16S rDNA sequencing. P . pentosaceus JC30 was highly tolerant to acid, bile salt, and high temperatures. The survival rate of JC30 in MRS medium (pH 2.5) for 3 h was 60.96%. Furthermore, the survival rate of JC30 in MRS medium with 3 mg/mL bile salt for 24 h was 86.62%. The survival rate of JC30 in MRS medium at 56°C and 58°C for 10 min was 97.17% and 78.20%, respectively. When 2% v/v JC30 (8.0 log10 CFU/mL) was added to prepare sourdough and the sourdough was then used to make bread, the bread had a higher specific volume (5.13 ± 0.12 mL/g) and GABA content (3.32 ± 0.04 mg/g DW) than the control.