Optimization of Solid-Phase Lactobacillus Fermentation Conditions to Increase γ-Aminobutyric Acid (GABA) Content in Selected Substrates
نویسندگان
چکیده
The purpose of this study was to optimize conditions solid-phase fermentation lactic acid bacteria enhance GABA contents in grains. Optimal that could the content after fermenting Oryza sativa (brown rice) were investigated by changing Lactobacillus strain, temperature, time, and inoculated number. Avena sativa, Cicer arietinum, red brown Lens culinaris then fermented using optimal measure changes antioxidant activity. As a result experiment, grains were: 48 h; amounts bacteria, inoculating 5% 1 × 107 CFU/mL bacteria; 36 °C. When under condition, increased from 4.64 mg/g 6.93 (49.0%) compared unfermented raw material. results DPPH ABTS radical scavenging activity assays confirmed both fermentation. Such solid developed can be used support development health functional food materials with enhanced
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ژورنال
عنوان ژورنال: Fermentation
سال: 2022
ISSN: ['2311-5637']
DOI: https://doi.org/10.3390/fermentation9010022