Gamma-Aminobutyric Acid-Producing Levilactobacillus brevis Strains as Probiotics in Litchi Juice Fermentation

Levilactobacillus brevis strains can be isolated from traditional Chinese pickles and used as the starter cultures to improve the nutritional profiles of fermented juices. Three L. brevis strains (LBG-29, LBG-24, LBD−14) that produce high levels of gamma-aminobutyric acid (GABA; >300 mg/L) were i...

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Bibliographic Details
Published in:Foods 2023-01, Vol.12 (2), p.302
Main Authors: Jin, Yiwen, Wu, Jinyong, Hu, Dan, Li, Jun, Zhu, Weiwei, Yuan, Lixia, Chen, Xiangsong, Yao, Jianming
Format: Article
Language:English
Subjects:
Acetic acid
Ammonium
Ammonium salts
Antioxidants
Bacteria
Cell culture
Fermentation
Ferric ions
Food
Food science
gamma-amino butyric acid
Juices
Levilactobacillus brevis
Litchi
litchi juice
Probiotics
Shelf life
Starter cultures
Substrates
Sulfonic acid
Yeast
γ-Aminobutyric acid
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Summary:Levilactobacillus brevis strains can be isolated from traditional Chinese pickles and used as the starter cultures to improve the nutritional profiles of fermented juices. Three L. brevis strains (LBG-29, LBG-24, LBD−14) that produce high levels of gamma-aminobutyric acid (GABA; >300 mg/L) were isolated from traditional Chinese pickles. The strains showed tolerance to low pH and high bile salts and exhibited safety in vitro. Litchi juice was fermented using each strain at 37 °C for 48 h. The litchi juice was determined to be a good substrate for fermentation as the process enhanced its functional profile. Overall, cell vitality increased (above 8.7 log10 CFU/mL), the antioxidant activities of 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric ion-reducing antioxidant power (FRAP) were significantly increased, and the antioxidant capacity of the 2,2′-amino-di(3-ethyl-benzothiazoline sulphonic acid-6)ammonium salt (ABTS) was decreased. There was also a significant increase in the GABA and acetic acid content after LBG-29 and LBG-24 fermentation. It was thus determined that the LBG-29 and LBG-24 strains could be used to improve beverage functionality and aid in the development of new products. This is the first report of litchi fermentation using L. brevis as a starter culture. Further research is required to elucidate the functional benefits for the human body and the nutritional and functional properties during its shelf life.
ISSN:2304-8158
2304-8158
DOI:10.3390/foods12020302