Production of γ-aminobutyric acid in black raspberry juice during fermentation by Lactobacillus brevis GABA100
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.
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LAB in raw milk cheeses may have health-promoting potential by degrading nutrient-damaging compounds (e.g., biogenic amines and cholesterol) or by increasing beneficial compounds (e.g., antihypertensive peptides, GABA, SCFA, CLA).
“The LAB in these cheeses may also have health-promoting potential, either by degrading nutrient-damaging compounds (e.g., biogenic amines and cholesterol) or by increasing the amount of beneficial compounds (e.g., antihypertensive peptides, γ-aminobutyric acid (GABA), short-chain fatty acids (SCFA), and conjugated linoleic acid (CLA)) [18,19].”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [19]
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- Authors
- Kim, J. Y., Lee, M. Y., Ji, G. E., Lee, Y. S., & Hwang, K. T.
- Affiliations
- Seoul National University (KR)
- Corresponding author
- Hwang, Keum Taek
- Venue
- International Journal of Food Microbiology
- Publisher
- Elsevier BV
- Published
- 2009-03
- Volume
- 130
- Issue
- 1
- Pages
- 12-16
- ISSN
- 0168-1605 (ISSN-L)
- OpenAlex
- W2088123970
- Cited by
- 230
- References
- 39
- Citations by year
- 2026: 7 · 2025: 9 · 2024: 12 · 2023: 13 · 2022: 28 · 2021: 20 · 2020: 16 · 2019: 24 · 2018: 18 · 2017: 6 · 2016: 16 · 2015: 15 · 2014: 10 · 2013: 10 · 2012: 9
- FWCI
- 9.69
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- International Journal of Food Microbiology (publishedVersion)
- PubMed (publishedVersion)
- Seoul National University Open Repository (Seoul National University) (submittedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Plant Science › GABA and Rice Research
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Keywords
- GABA, Lactobacillus brevis, lactic acid bacteria fermentation, fermentation temperature, pH effect, anthocyanin degradation
- MeSH terms
- Anthocyanins, Fermentation, Fruit, gamma-Aminobutyric Acid, Hydrogen-Ion Concentration, Temperature, Rosaceae, Levilactobacillus brevis
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