Fortification of γ-aminobutyric acid and bioactive compounds in Cucurbita moschata by novel two-step fermentation using Bacillus subtilis and Lactobacillus plantarum. (March 2019)

• Record Type: Journal Article
• Authors: Park, Eun-Jin; Garcia, Coralia V.; Youn, Sun-Joo; Park, Chi-Deok; Lee, Sam-Pin
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 102(2019)
• Page Start: 22
• Page End: 29
• Publication Date: 2019-03
• Subjects: Cucurbita moschata -- Pumpkin -- Fermentation -- GABA -- Probiotics; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2018.07.065
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: Pumpkin ( Cucurbita moschata ) was co-fermented using Bacillus subtilis HA and Lactobacillus plantarum EJ2014 for producing a novel food ingredient fortified with γ-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. Highlights: A fermented pumpkin-based functional ingredient was produced. Two bacterial strains were used for the co-fermentation. The co-fermented product was fortified with GABA, γ-PGA, and probiotics.