期刊
FOODS
卷 11, 期 9, 页码 -出版社
MDPI
DOI: 10.3390/foods11091202
关键词
gamma-aminobutyric acid; Saccharomyces cerevisiae; fermented beverage; organic acid; volatile compounds
资金
- Science and Technology Support Project of Sichuan Province [2019ZYZF0170, 22NSFSC1960]
- National Natural Science Foundation of China [32102094]
- Postgraduate Innovation Fund Project of Xihua University [YCJJ2020083]
- Young Scholars Program of Xihua University
The study successfully produced a fermented apple beverage enriched with GABA using the yeast strain SC125, showing increased contents of organic acids and unique volatile compounds. Sensory analysis demonstrated improved flavor and overall acceptability for the SC125-fermented apple beverage.
The development of functional fermented beverages enriched with gamma-aminobutyric acid (GABA) has been pursued because of the health benefits of GABA; however, few studies have described GABA production by yeast. Therefore, this study aimed to produce fermented apple beverages enriched with GABA produced by Saccharomyces cerevisiae SC125. Golden Delicious apples were fermented by S. cerevisiae SC125 to produce a novel functional beverage; commercial yeast was used as the control. The GABA, organic acid, and volatile compound content during the fermentation process was investigated by high-performance liquid chromatography and headspace solid-phase microextraction/gas chromatography-mass spectrometry. A yield of 898.35 +/- 10.10 mg/L GABA was achieved by the efficient bioconversion of L-monosodium glutamate. Notably, the S. cerevisiae SC125-fermented beverage produced several unique volatile compounds, such as esters, alcohols, 6-decenoic acid, and 3-hydroxy-2-butanone, and showed significantly enhanced contents of organic acids, including malic acids, citric acid, and quinic acid. Sensory analysis demonstrated that the S. cerevisiae SC125-fermented apple beverage had improved aroma, flavor, and overall acceptability. In conclusion, a fermented functional apple beverage containing GABA was efficiently produced using S. cerevisiae SC125.
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