期刊
LWT-FOOD SCIENCE AND TECHNOLOGY
卷 102, 期 -, 页码 22-29出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.lwt.2018.07.065
关键词
Cucurbita moschata; Pumpkin; Fermentation; GABA; Probiotics
资金
- Korean Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries (IPET) through the Technology Commercialization Support Program - Ministry of Agriculture, Food and Rural Affairs [314082-3]
- Blue-Bio Industry Regional Innovation Center at Dong-eui University under the Ministry of Trade, Industry Energy [B0010792]
- Busan City
Pumpkin (Cucurbita moschata) was co-fermented using Bacillus subtilis HA and Lactobacillus plantarum EJ2014 for producing a novel food ingredient fortified with gamma-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.s(n). 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.s(n). 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.
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