Lactic acid bacterium fermented fruit and vegetable (F＆V) juices could be used as dietary supplements for it is rich in γ-aminobutyric acid (GABA), a non-protein amino acid with various physiological functions. This paper aims to explore the influence of different juices (lychee, longan, orange, cucumber, pear and apple), strains (Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus parmesei and Bifidobacterium sp.) and additives (sodium glutamate, glucose and L-glutamic acid) on production of GABA in fermented F＆V juices. The results showed that lactic acid bacterium fermentation could significantly increase the content of GABA in F＆V juices. F＆V tissues with higher activity of glutamate decarboxylase and the strains with stronger acidification ability resulted in increased yield of GABA in fruit juice. L. plantarum had the highest utilization rate of sodium glutamate in lychee juice. Lactic acid bacteria not only produced GABA in F＆V juices but also created an acidic environment which stimulated the release of GABA from F＆V tissue. In conclusion, lactic acid bacterium fermented F＆V juices could be a reliable and promising GABA-rich dietary supplement.
LU Jia-yi
,
ZHANG Chi
,
LI Bian-sheng
,
RUAN Zheng
. γ-Aminobutyric acid production in lychee juice fermented by lactic acid bacterium[J]. Food and Fermentation Industries, 2018
, 44(12)
: 97
-102
.
DOI: 10.13995/j.cnki.11-1802/ts.017933
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