Lactic Acid Fermented Green Tea with Levilactobacillus brevis Capable of Producing γ-Aminobutyric Acid

The antioxidative activity and bioactive compounds content of lactic acid fermented green tea (LFG) fermented with an outstanding GABA-producing strain under optimised fermentation conditions were evaluated. Levilactobacillus strain GTL 79 was isolated from green tea leaves and selected based on aci...

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Bibliographic Details
Published in:Fermentation (Basel) 2021-09, Vol.7 (3), p.110
Main Authors: Jin, Young Hun, Hong, Jong Hyoung, Lee, Jun-Hee, Yoon, Hyeock, Pawluk, Alixander Mattay, Yun, Se Jin, Mah, Jae-Hyung
Format: Article
Language:English
Subjects:
Acetic acid
Acid production
Antihypertensives
Bioactive compounds
Catechin
Diabetes
Fermentation
Food industry
Food products
Glycerol
Green tea
Hypertension
Lactic acid
lactic acid fermentation
Levilactobacillus brevis
optimisation
organic acids
Polyphenols
rRNA 16S
Sequence analysis
Statistical methods
Tea
γ-Aminobutyric acid
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Summary:The antioxidative activity and bioactive compounds content of lactic acid fermented green tea (LFG) fermented with an outstanding GABA-producing strain under optimised fermentation conditions were evaluated. Levilactobacillus strain GTL 79 was isolated from green tea leaves and selected based on acid production, growth potential, catechin resistance, and GABA production to be applied to LFG. Through 16S rRNA gene sequence analysis, the strain was identified as Levilactobacillus brevis. The optimised conditions were defined as fermentation at 37 °C with supplementation of 1% fermentation alcohol, 6% glucose, and 1% MSG and was determined to be most effective in increasing the lactic acid, acetic acid, and GABA content in LFG by 522.20%, 238.72% and 232.52% (or 247.58%), respectively. Initial DPPH scavenging activity of LFG fermented under the optimised conditions was 88.96% and rose to 94.38% by day 5. Polyphenols may contribute to the initial DPPH scavenging activity, while GABA and other bioactive compounds may contribute to the activity thereafter. Consequently, as GABA and other bioactive compounds found in green tea have been reported to have health benefits, future studies may prove that optimally fermented LFG by L. brevis GTL 79 could be useful in the food and health industries.
ISSN:2311-5637
2311-5637
DOI:10.3390/fermentation7030110