Fortification of γ-aminobutyric acid and bioactive compounds in Cucurbita moschata by novel two-step fermentation using Bacillus subtilis and Lactobacillus plantarum
| Autor: | Coralia V. Garcia, Eun-Jin Park, Sam-Pin Lee, Sun-Joo Youn, Chi-Deok Park |
|---|---|
| Rok vydání: | 2019 |
| Předmět: |
0106 biological sciences
Food industry biology Chemistry business.industry food and beverages Biological activity 04 agricultural and veterinary sciences Bacillus subtilis biology.organism_classification 040401 food science 01 natural sciences Ingredient 0404 agricultural biotechnology Mucilage 010608 biotechnology Cucurbita moschata Fermentation Food science business Lactobacillus plantarum Food Science |
| Zdroj: | LWT. 102:22-29 |
| ISSN: | 0023-6438 |
| DOI: | 10.1016/j.lwt.2018.07.065 |
| Popis: | Pumpkin (Cucurbita moschata) was co-fermented using Bacillus subtilis HA and Lactobacillus plantarum EJ2014 for producing a novel food ingredient fortified with γ-aminobutyric acid (GABA) and bioactive compounds. After the first fermentation, the broth showed pH 6.1, 0.26% acidity, 8.9 log CFU/mL viable cell counts of B. subtilis, 2.61% mucilage, and a consistency index of 5.43 Pa·sn. After the second fermentation, the broth indicated pH 5.1 and 0.23% acidity. The viable cell counts of B. subtilis decreased to 7.7 log CFU/mL, while L. plantarum counts increased from 7.4 log CFU/mL to 9.1 log CFU/mL by the end of the co-fermentation. The final mucilage content was 0.58% and consistency index was 0.15 Pa·sn. The co-fermented pumpkin contained 1.47% GABA, indicating that the MSG precursor was successfully utilized by the stepwise fermentation. Therefore, the co-fermented pumpkin paste could potentially be used as a novel ingredient for the food industry. |
| Databáze: | OpenAIRE |
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