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

• Published in: International journal of food microbiology 2009-03, Vol.130 (1), p.12-16
• Main Authors: Kim, Ja Young, Lee, Moo Young, Ji, Geun Eog, Lee, Yeon Sook, Hwang, Keum Taek
• Format: Article
• Language: English
• Subjects: Anthocyanins - chemistry; Biological and medical sciences; Black raspberry juice; Fermentation; Fermentation - physiology; food composition; Food industries; Food microbiology; Fruit; Fruit and vegetable industries; fruit juices; fruits (food); Fundamental and applied biological sciences. Psychology; GABA; gamma-aminobutyric acid; gamma-Aminobutyric Acid - metabolism; Hydrogen-Ion Concentration; lactic acid bacteria; lactic fermentation; Lactobacillus brevis; Lactobacillus brevis - metabolism; plate count; Rosaceae; Rubus occidentalis; Temperature; viability; γ-Aminobutyric acid
• ISSN: 0168-1605; 1879-3460
• DOI: 10.1016/j.ijfoodmicro.2008.12.028

Black raspberry juice was fermented to produce γ-aminobutyric acid (GABA) using lactic acid bacteria ( Lactobacillus brevis GABA 100) at different temperatures (25, 30, or 37 °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 °C generally showed higher production of GABA in the juices than those at 25 and 37 °C. The GABA in the juices fermented at 30 °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.