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Foods

Title:		The Use of gamma-Aminobutyric Acid-Producing Saccharomyces cerevisiae SC125 for Functional Fermented Beverage Production from Apple Juice
Author(s):		Sun X; Wang J; Li C; Zheng M; Zhang Q; Xiang W; Tang J;
Address:		"College of Food and Bioengineering, Xihua University, Chengdu 610039, China"
Journal Title:		Foods
Year:		2022
Volume:		20220421
Issue:		9
Page Number:		-
DOI:		10.3390/foods11091202
ISSN/ISBN:		2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking)
Abstract:		"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"
Keywords:		Saccharomyces cerevisiae fermented beverage organic acid volatile compounds gamma-aminobutyric acid;
Notes:		"PubMed-not-MEDLINESun, Xiangyang Wang, Jie Li, Chanyuan Zheng, Miaoxin Zhang, Qing Xiang, Wenliang Tang, Jie eng 2019ZYZF0170/Science and Technology Support Project of Sichuan Province/ Switzerland 2022/05/15 Foods. 2022 Apr 21; 11(9):1202. doi: 10.3390/foods11091202"