Formation of γ-aminobutyric acid (GABA) during the natural lactic acid fermentation of cucumber

This study investigated γ-aminobutyric acid (GABA) formation during natural lactic fermentation of cucumbers. Two lots cucumbers were fermented or acidified in duplicate 4 % sodium chloride (NaCl) brine and analyzed for GABA content over 6 months storage. was present fresh pickling at 0.83 ± 0.16 mM 0.56 0.30 mM, respectively. Additional generated (1.21 0.35 mM) remained stable time further processing. Brine salt (2 - %) affected with greatest cucumber brined 2 NaCl (1.38 0.31 mM). Commercially available, pickles packed their original brines contained more (1.32 0.25 than (0.46 0.26 fermented, desalted re-packed products (0.49 0.32 work demonstrated that low-salt enhances prepared direct consumption.