CHARACTERISATION OF Lactiplantibacillus plantarum B13 AND ITS SYNBIOTIC INTERACTION WITH SELECTED PREBIOTICS FOR THE PRODUCTION OF γ-AMINOBUTYRIC ACID (GABA)-ENRICHED FERMENTED MILK

Abstract

The study was conducted to produce γ-aminobutyric acid (GABA)-enriched fermented milk by formulating synbiotics through the amalgamating of the potential probiotic strain, Lactiplantibacillus plantarum B13, isolated from ‘Budu’ (fermented fish sauce), with a variety of prebiotics (inulin, galactooligosaccharides, sorbitol, maltodextrin, corn starch, apple, and pear) at varying concentrations (1, 2 and 3 % (w/v)). The fermentation process was carried out in skimmed milk, maintained at 37 °C, and agitated at 150 rpm for 48 hours. The findings indicate that prebiotic supplementation, particularly at a concentration of 3 % (w/v), significantly enhanced GABA production, lactic acid levels, and the proliferation of L. plantarum B13. Among the tested prebiotics, inulin emerged as the most effective in synergising with L. plantarum B13. This combination yielded the highest production of GABA (8.326 ± 0.0488 g/L), lactic acid (41.45 ± 0.167 g/L), and the highest viable cell counts (8.747 ± 0.0058 log10 CFU/mL) in fermented milk. Additionally, the antioxidant activity, assessed through DPPH radical scavenging, revealed that the inclusion of apple and pear as natural prebiotics sources at 3 % (w/v) resulted in the highest values (42.37 ± 2.352 % and 37.38 ± 0.8094 %, respectively). Thus, a synbiotic formulation comprising L. plantarum B13 and inulin at 3 % (w/v) is identified as the most favourable, demonstrating promising potential in the development of functional foods and beverages.