Browse

Production of gamma-aminobutyric acid in black raspberry juice during fermentation by Lactobacillus brevis GABA100

Cited 129 time in Web of Science Cited 146 time in Scopus
Authors
Kim, Ja Young; Lee, Moo Young; Ji, Geun Eog; Lee, Yeon Sook; Hwang, Keum Taek
Issue Date
2009-03-15
Publisher
Elsevier B.V.
Citation
International Journal of Food Microbiology Vol.130 No.1, pp. 12-16
Keywords
복합학γ-Aminobutyric acidBlack raspberry juiceFermentationGABALactobacillus brevis
Abstract
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.
ISSN
0168-1605
Language
English
URI
http://hdl.handle.net/10371/83698
DOI
https://doi.org/10.1016/j.ijfoodmicro.2008.12.028
Files in This Item:
There are no files associated with this item.
Appears in Collections:
College of Human Ecology (생활과학대학)Dept. of Food and Nutrition (식품영양학과)Journal Papers (저널논문_식품영양학과)
  • mendeley

Items in S-Space are protected by copyright, with all rights reserved, unless otherwise indicated.

Browse