Application of lactic acid bacteria producing gamma-aminobutyric acid (GABA) to fermented sausage

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  • GABA生産乳酸菌の非加熱発酵ソーセージへの応用
  • GABA セイサン ニュウサンキン ノ ヒカネツ ハッコウ ソーセージ エ ノ オウヨウ

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Abstract

By using each of Lactobacillus brevis 0910 and Lactobacillus buchneri 1001. which are lactic acid bacteria that produce gamma-aminobutyric acid (GABA), as a starter, fermented sausage was made on an experimental basis. and comparison with Lactobacillus plantarum was made. The obtained results were summarized as follows: (1) The number of cells of L. brevis 0910 and L. buchneri 1001 in sausages increased to 10E9 CFU/g after 3-day fermentation in the same way as L. plantarum. (2) Lactic acid content in sausages by L. brevis 0910 and L. buchneri 1001 constituted about 60 percent of that of L. plantarum. The growth of the former strains was also slower. (3) Sausages by L. brevis 0910 contained 600 mg/100 g D.M. of GABA, while those with L. buchneri 1001 did 3,000 mg/100 g D.M. (4) The color of the sausage in L. plantarum was dark red found typically in salami sausage and the texture was hard. Sausages by L. brevis 0910 and L. buchneri 1001 were light red and slightly brighter in color, and the texture were brittle. (5) The result of a sensory evaluation showed that L. brevis 0910 and L. buchneri 1001 had a lower evaluation score than L. plantarum in appearance and overall assessment

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