Overproduction of GABA in Apple Pomace with Auricularia auricula-judae by Lactic Acid Fermentation
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초록
Lactic acid fermentation of apple pomace was performed using Lactobacillus plantarum EJ2014 to produce gamma-aminobutyric acid (GABA), in the presence of 3% MSG and 0.5% yeast extract. After fermenting for 5 days, apple pomace showed pH and acidity of 6.26 and 0.48%, respectively. Fermentation of apple pomace in the presence of wood ear mushroom (Auricularia auricula-judae) resulted in low acidity (0.16%) and a pH of 6.26. Initially, the number of viable cells was ~1.91×107 CFU/mL, which increased to >3.15×109 CFU/mL after one day. Addition of wood ear mushroom resulted in the highest bacterial stability during lactic acid fermentation for 5 days, resulting in higher number of viable cells (3.86×108 CFU/mL). In particular, GABA production using apple pomace was considerably low; however, it increased following the addition of 2% wood ear mushroom. After 5 days, glutamic acid concentration decreased from 19,552 μg/mL to 1,532 μg/mL, resulting in the production of 13,442 μg/mL GABA. Thus, lactic acid fermentation of apple pomace containing wood ear mushroom resulted in the formation of multifunctional ingredients, including GABA, dietary fibers, and probiotics.
Abstract
Lactic acid fermentation of apple pomace was performed using Lactobacillus plantarum EJ2014 to produce gamma-aminobutyric acid (GABA), in the presence of 3% MSG and 0.5% yeast extract. After fermenting for 5 days, apple pomace showed pH and acidity of 6.26 and 0.48%, respectively. Fermentation of apple pomace in the presence of wood ear mushroom (Auricularia auricula-judae) resulted in low acidity (0.16%) and a pH of 6.26. Initially, the number of viable cells was ~1.91×107 CFU/mL, which increased to >3.15×109 CFU/mL after one day. Addition of wood ear mushroom resulted in the highest bacterial stability during lactic acid fermentation for 5 days, resulting in higher number of viable cells (3.86×108 CFU/mL). In particular, GABA production using apple pomace was considerably low; however, it increased following the addition of 2% wood ear mushroom. After 5 days, glutamic acid concentration decreased from 19,552 μg/mL to 1,532 μg/mL, resulting in the production of 13,442 μg/mL GABA. Thus, lactic acid fermentation of apple pomace containing wood ear mushroom resulted in the formation of multifunctional ingredients, including GABA, dietary fibers, and probiotics.
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