提高GABA含量的实验室发酵米饮料的生产

G. Kang, I. Siziya, D. Seo
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引用次数: 3

摘要

γ -氨基丁酸(GABA)是一种具有生理活性的功能成分,有助于保护肝脏免受血压降低和酒精损伤,已知广泛分布于各种蔬菜和水果中。本研究开发了一种提高GABA含量的发酵米糖浆。采用短乳杆菌、植物乳杆菌、肠系膜芽孢杆菌三种具有良好GABA生产能力的乳酸菌组成的复合物,在糖化大米中加入谷氨酸钠(MSG)制备改良糖浆。测定了发酵后米浆的理化变化,最终产物pH为4.7,总水溶性固形物含量为22.1°Brix。其中葡萄糖(39.6 mg/mL)和麦芽糖(12.7 mg/mL)为主要成分,证实所有味精均转化为GABA。通过实验,确定了由糖化大米二次发酵得到的米浆适合作为饮料基料。与传统的以酵母和醋酸菌为主要原料的大米发酵产品相区别。本研究以乳酸菌发酵大米为原料,经糖化大米制成强化发酵米浆。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Production of LAB-Fermented Rice Beverage with Enhanced GABA Content
Gamma-aminobutyric acid (GABA) is a functional component with physiological activity that helps to protect the liver from blood pressure reduction and alcohol damage, and is known to be widely distributed in various vegetables and fruits. In this study, a fermented rice syrup with enhanced GABA content was developed. The improved syrup was prepared by adding monosodium glutamate (MSG) to saccharified rice and using a complex of three types of lactic acid bacteria (Lactobacillus brevis, Lactobacillus plantarum, Leuconostoc mesenteroides) with excellent GABA production ability. The physicochemical changes of the fermented rice syrup were measured, and the final pH of the product was 4.7 with a total water-soluble solid content of 22.1 °Brix. Of the dissolved solids, glucose (39.6 mg/mL) and maltose (12.7 mg/mL) were the main components, and it was confirmed that all MSG was converted to GABA. From the experiment, it was established that the rice syrup obtained from secondary fermentation of saccharified rice is suitable as a beverage base. The fermented saccharified rice syrup was differentiated from conventional rice fermented products which typically use yeast and acetic acid bacteria in the production process. The enhanced fermented rice syrup produced in this study was made using lactic acid bacteria in the fermentation and saccharified rice.
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