Functional Kimchi Beverage Enhanced with γ-Aminobutyric Acid (GABA) Through Serial Co-Fermentation Using <i>Leuconostoc citreum</i> S5 and <i>Lactiplantibacillus plantarum</i> KS2020
A plant-based beverage enhanced with GABA was developed through serial co-fermentation using <i>Leuconostoc citreum</i> S5 and <i>Lactiplantibacillus plantarum</i> KS2020. The first lactic acid fermentation was performed by <i>Leu. citreum</i> S5 with a vegetable...
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MDPI AG
2025-01-01
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| author | Min-Jeong Kwon Ji-Eun Kim Sam-Pin Lee |
| author_facet | Min-Jeong Kwon Ji-Eun Kim Sam-Pin Lee |
| author_sort | Min-Jeong Kwon |
| collection | DOAJ |
| description | A plant-based beverage enhanced with GABA was developed through serial co-fermentation using <i>Leuconostoc citreum</i> S5 and <i>Lactiplantibacillus plantarum</i> KS2020. The first lactic acid fermentation was performed by <i>Leu. citreum</i> S5 with a vegetable mixture consisting of sliced radish, ginger, garlic, red pepper, bell pepper, and sucrose. The viable cell count of <i>Leu. citreum</i> S5 increased to 9.11–9.42 log CFU/mL with higher sucrose contents, indicating the highest value of 9.42 log CFU/mL at 5% sucrose on day 1. Mannitol and dextran production levels in the first fermented vegetable mixture were 6.66–14.54 mg/mL and 0.44–2.26%, respectively. A higher sucrose content produced more dextran, resulting in a concomitant increase in viscosity of 49.4 mPa·s. The second co-fermentation for the kimchi beverage base was performed by <i>Lb. plantarum</i> KS2020 for 5 days, resulting in 8.22–9.60 log CFU/mL. The pH of the co-fermented kimchi beverage base increased to 6.19–9.57 with an increasing monosodium glutamate (MSG) content (3–7%), while titratable acidity significantly decreased to 0.0–0.8%. The final co-fermented kimchi beverage base was enriched with 2.6% GABA. Consequently, a GABA kimchi beverage base with probiotics, a red pigment, and a pleasant flavor was developed using only vegetable ingredients by serial co-fermentation using lactic acid bacteria. |
| format | Article |
| id | doaj-art-44d5181f358f43009c314a4760af6ce5 |
| institution | Kabale University |
| issn | 2311-5637 |
| language | English |
| publishDate | 2025-01-01 |
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| series | Fermentation |
| spelling | doaj-art-44d5181f358f43009c314a4760af6ce52025-01-24T13:32:11ZengMDPI AGFermentation2311-56372025-01-011114410.3390/fermentation11010044Functional Kimchi Beverage Enhanced with γ-Aminobutyric Acid (GABA) Through Serial Co-Fermentation Using <i>Leuconostoc citreum</i> S5 and <i>Lactiplantibacillus plantarum</i> KS2020Min-Jeong Kwon0Ji-Eun Kim1Sam-Pin Lee2Department of Food Science and Technology, Keimyung University, Daegu 42601, Republic of KoreaThe Center for Traditional Microorganism Resources, Keimyung University, Daegu 42601, Republic of KoreaDepartment of Food Science and Technology, Keimyung University, Daegu 42601, Republic of KoreaA plant-based beverage enhanced with GABA was developed through serial co-fermentation using <i>Leuconostoc citreum</i> S5 and <i>Lactiplantibacillus plantarum</i> KS2020. The first lactic acid fermentation was performed by <i>Leu. citreum</i> S5 with a vegetable mixture consisting of sliced radish, ginger, garlic, red pepper, bell pepper, and sucrose. The viable cell count of <i>Leu. citreum</i> S5 increased to 9.11–9.42 log CFU/mL with higher sucrose contents, indicating the highest value of 9.42 log CFU/mL at 5% sucrose on day 1. Mannitol and dextran production levels in the first fermented vegetable mixture were 6.66–14.54 mg/mL and 0.44–2.26%, respectively. A higher sucrose content produced more dextran, resulting in a concomitant increase in viscosity of 49.4 mPa·s. The second co-fermentation for the kimchi beverage base was performed by <i>Lb. plantarum</i> KS2020 for 5 days, resulting in 8.22–9.60 log CFU/mL. The pH of the co-fermented kimchi beverage base increased to 6.19–9.57 with an increasing monosodium glutamate (MSG) content (3–7%), while titratable acidity significantly decreased to 0.0–0.8%. The final co-fermented kimchi beverage base was enriched with 2.6% GABA. Consequently, a GABA kimchi beverage base with probiotics, a red pigment, and a pleasant flavor was developed using only vegetable ingredients by serial co-fermentation using lactic acid bacteria.https://www.mdpi.com/2311-5637/11/1/44kimchi beverageco-fermentationγ-Aminobutyric acidlactic acid bacteria<i>Leuconostoc citreum</i><i>Lactiplantibacillus plantarum</i> |
| spellingShingle | Min-Jeong Kwon Ji-Eun Kim Sam-Pin Lee Functional Kimchi Beverage Enhanced with γ-Aminobutyric Acid (GABA) Through Serial Co-Fermentation Using <i>Leuconostoc citreum</i> S5 and <i>Lactiplantibacillus plantarum</i> KS2020 Fermentation kimchi beverage co-fermentation γ-Aminobutyric acid lactic acid bacteria <i>Leuconostoc citreum</i> <i>Lactiplantibacillus plantarum</i> |
| title | Functional Kimchi Beverage Enhanced with γ-Aminobutyric Acid (GABA) Through Serial Co-Fermentation Using <i>Leuconostoc citreum</i> S5 and <i>Lactiplantibacillus plantarum</i> KS2020 |
| title_full | Functional Kimchi Beverage Enhanced with γ-Aminobutyric Acid (GABA) Through Serial Co-Fermentation Using <i>Leuconostoc citreum</i> S5 and <i>Lactiplantibacillus plantarum</i> KS2020 |
| title_fullStr | Functional Kimchi Beverage Enhanced with γ-Aminobutyric Acid (GABA) Through Serial Co-Fermentation Using <i>Leuconostoc citreum</i> S5 and <i>Lactiplantibacillus plantarum</i> KS2020 |
| title_full_unstemmed | Functional Kimchi Beverage Enhanced with γ-Aminobutyric Acid (GABA) Through Serial Co-Fermentation Using <i>Leuconostoc citreum</i> S5 and <i>Lactiplantibacillus plantarum</i> KS2020 |
| title_short | Functional Kimchi Beverage Enhanced with γ-Aminobutyric Acid (GABA) Through Serial Co-Fermentation Using <i>Leuconostoc citreum</i> S5 and <i>Lactiplantibacillus plantarum</i> KS2020 |
| title_sort | functional kimchi beverage enhanced with γ aminobutyric acid gaba through serial co fermentation using i leuconostoc citreum i s5 and i lactiplantibacillus plantarum i ks2020 |
| topic | kimchi beverage co-fermentation γ-Aminobutyric acid lactic acid bacteria <i>Leuconostoc citreum</i> <i>Lactiplantibacillus plantarum</i> |
| url | https://www.mdpi.com/2311-5637/11/1/44 |
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