Production of γ-aminobutyric acid in black raspberry juice during fermentation by Lactobacillus brevis GABA100
Production of γ-aminobutyric acid in black raspberry juice during fermentation by Lactobacillus brevis GABA100
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DOI：
10.1016/j.ijfoodmicro.2008.12.028
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发表时间：
2009-03-15
影响因子：
5.4
通讯作者：
Hwang, Keum Taek
中科院分区：
文献类型：
--
作者：
Kim, Ja Young;Lee, Moo Young;Hwang, Keum Taek
用乳酸菌（短乳杆菌GABA 100）在不同温度（25、30或37℃）和ph（3.5、4、4.5、5、5.5或6）下发酵黑覆盆子汁15天，产生γ -氨基丁酸（GABA）。利用高效液相色谱法测定发酵过程中果汁中GABA的浓度。即使活菌数量明显减少，GABA仍能持续产生。在30℃的发酵条件下，果汁中GABA的产量普遍高于25℃和37℃的发酵条件，在30℃发酵的果汁中GABA在第12天达到最高水平。在较低pH和较低温度下发酵的果汁，单体花青素的降解程度较低。结果表明，利用乳酸菌对黑树莓汁进行GABA富集处理是可行的。(C) 2008 Elsevier B.V.版权所有
Black raspberry juice was fermented to produce gamma-aminobutyric acid (GABA) using lactic acid bacteria (Lactobacillus brevis GABA 100) at different temperatures (25, 30, or 37 degrees C) and pHs (3.5, 4, 4.5, 5, 5.5, or 6) for 15 days. Concentrations of GABA in the juices were determined during fermentation using HPLC. GABA was produced continuously even if the viable bacterial counts markedly decreased. The fermentation at 30 degrees C generally showed higher production of GABA in the juices than those at 25 and 37 degrees C. The GABA in the juices fermented at 30 degrees C reached the maximum levels on the 12th day. The juices fermented at lower pH and lower temperature showed a lower degradation of monomeric anthocyanins. The results suggest that black raspberry juice can be GABA enriched using lactic acid bacteria. (C) 2008 Elsevier B.V. All rights reserved.