Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 73, Issue -, Pages 233-238Publisher
ELSEVIER
DOI: 10.1016/j.lwt.2016.06.002
Keywords
Oenanthe javanica; gamma-Aminobutyric acid; Dextran; Co-culture; Lactic acid bacteria
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Funding
- Agricultural Biotechnology Development Program of the Ministry of Agriculture, Food and Rural Affairs (MAFRA) [314082-3]
- Ministry of Trade, Industry and Energy through the Center for Traditional Microorganism Resources at Keimyung University, Republic of Korea
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Water dropwort (Oenanthe javanica DC) was co-fermented with Leuconostoc mesenteroides SM and Lactobacillus plantarum K154 to produce a novel functional food ingredient enriched with dextran and gamma-aminobutyric acid (GABA). Dextran production was maximised with a water: dropwort ratio of 80: 20 (w/w) and 20% sucrose, reaching a consistency index of 6 Pa.s(n) after fermenting for 3 days at 25 degrees C. To achieve a successful second fermentation, L. plantarum 1054 was cultured in the presence of 3% monosodium glutamate (MSG) and 0.25% yeast extract for 7 days, resulting in a pH of 4.14,1.6% acidity, and a viable cell count of 8.04 log CFU/mL. Also, a yield of 10 mg/mL of GABA was achieved by the efficient bioconversion of the MSG substrate. In conclusion, fermented water dropwort as a functional food ingredient containing dextran, GABA, and probiotics was efficiently produced by consecutive co-fermentation using Leu. mesenteroides SM and L plantarum K154. (C) 2016 Published by Elsevier Ltd.
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