Journal
FOOD SCIENCE AND BIOTECHNOLOGY
Volume 23, Issue 2, Pages 459-466Publisher
KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
DOI: 10.1007/s10068-014-0063-y
Keywords
gamma-aminobutyric acid (GABA); Gastrodia elata Bl.; Lactobacillus brevis; Bifidobacterium bifidum; 4-hydroxybenzylalcohol
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Funding
- Technology Development Program [113018-3]
- Ministry of Agriculture, Food and Rural Affairs and the Next-Generation BioGreen 21 Program [PJ009543]
- Rural Development Administration, Republic of Korea
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Gastrodia elata Bl. (GE) is a traditional herbal medicine used for the prevention of cerebrovascular disease and for the regulation of one's blood pressure. gamma-Aminobutyric acid (GABA) is known to be beneficial for preventing neurological disorders and hypertension. The objective of this study was to develop fermented GE products containing high levels of GABA. The optimal medium conditions for the production of GABA during fermentation were as follows: an initial pH of 6.5, 3% (w/v) l-monosodium glutamate, 10% (w/v) freeze-dried GE powder, and 0.5% (w/v) yeast extract. The production of GABA was further enhanced by the co-culture of Lactobacillus brevis GABA 100 with Bifidobacterium bifidum BGN4. During fermentation, high amounts of organic acids and GABA were produced, while gastrodin, the main polyphenol compound of GE, was completely converted to 4-hydroxybenzylalcohol. The fermented GE product with GABA was successfully produced by optimizing the fermentation conditions.
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