CN111117926B - Strain for high yield of gamma-aminobutyric acid and application of strain to preparation of gamma-aminobutyric acid-rich fruit juice - Google Patents
Strain for high yield of gamma-aminobutyric acid and application of strain to preparation of gamma-aminobutyric acid-rich fruit juice Download PDFInfo
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- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 title claims abstract description 122
- OGNSCSPNOLGXSM-UHFFFAOYSA-N (+/-)-DABA Natural products NCCC(N)C(O)=O OGNSCSPNOLGXSM-UHFFFAOYSA-N 0.000 title claims abstract description 61
- 229960003692 gamma aminobutyric acid Drugs 0.000 title claims abstract description 61
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- 238000002360 preparation method Methods 0.000 title claims abstract description 24
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Abstract
The invention discloses a strain for high yield of gamma-aminobutyric acid and application thereof in preparation of gamma-aminobutyric acid-rich fruit juice. The strain is Lactobacillus plantarum (Lactobacillus plantarum) HU-C2W, which is preserved in Guangdong province microorganism strain preservation center in 2019, 12 and 14 days, with the preservation number GDMCC NO.60933, and the preservation address of Guangzhou city, Jielianzhou No. 100, large yard No. 59, building No. 5. The lactobacillus plantarum HU-C2W capable of producing gamma-aminobutyric acid in a high yield is obtained through separation and screening and is applied to fermentation preparation of the juice rich in gamma-aminobutyric acid. Compared with the original fruit juice, the content of gamma-aminobutyric acid in the fruit juice obtained after fermentation is increased by 50.0%, the sugar content of the fruit juice is reduced by 27.4%, the nutritional value of the fruit juice is obviously improved, the flavor is more prominent, a new process is provided for fruit juice processing, and the variety of lactic acid fermentation fruit juice beverage is enriched.
Description
Technical Field
The invention belongs to the field of food processing, and particularly relates to a lactobacillus plantarum strain capable of highly producing gamma-aminobutyric acid and application of the lactobacillus plantarum strain in preparation of juice rich in gamma-aminobutyric acid.
Background
Gamma-aminobutyric acid (GABA) is a functional amino acid, and recent studies have shown that GABA is an inhibitory transmission substance of the central nervous system, which is one of the most important neurotransmitters in brain tissues and is involved in various metabolic and physiological activities in the human body. As the age of human beings increases and mental stress increases, self-accumulation of GABA in the human body becomes more and more difficult, and thus it is necessary to supplement it by daily diet. In recent years, studies on the distribution of GABA in foods and nutritional evaluation thereof have been increasing, and natural GABA has also been applied to dairy products, soft drinks, chocolate, seasonings, bakery products and alcoholic beverages, such as the development of GABA-enriched tea (Dongfang Sheng, 1998), GABA-enriched rice germ (formerly, 1997), GABA-enriched dairy products, and the like. In 2009, the ministry of health in china also approved such GABA as a new resource food.
The lactic acid bacteria can be applied to the fermentation of various fruit and vegetable products due to various functional characteristics, and can normally exert metabolic activity in vivo, improve the digestibility of food and promote the gastrointestinal absorption. Lactic acid bacteria fermentation is a process in which a carbon source (sugar) and a nitrogen source (protein, amino acid) of a fermentation substrate are used to convert substances to produce lactic acid. The fruit is rich in sugar and amino acid, and is very suitable for lactic acid fermentation.
In the literature, the influence of lactic acid fermentation on the content of gamma-aminobutyric acid in litchi juice (Lujiayi, Zhaochi, and the like, food and fermentation industry, 2018, 44(12): 97-102), it is shown that the GABA content in the fruit and vegetable juice can be increased through lactic acid bacteria fermentation. However, researches show that the selection of strains is particularly critical, and the GABA content of the litchi juice after fermentation in the literature is only 1.87mg/kg, and the GABA content of the finally obtained litchi juice is extremely low.
Disclosure of Invention
The invention aims to solve the technical problem of overcoming the defects of low content of gamma-aminobutyric acid obtained by the existing lactobacillus fermentation, and provides a strain with high yield of gamma-aminobutyric acid and application of the strain in preparation of juice rich in gamma-aminobutyric acid.
The invention aims to provide a strain Lactobacillus plantarum HU-C2W capable of highly producing gamma-aminobutyric acid.
The invention also aims to provide application of lactobacillus plantarum HU-C2W in fermentation preparation of the juice rich in gamma-aminobutyric acid.
The above purpose of the invention is realized by the following technical scheme:
the Lactobacillus plantarum (Lactobacillus plantarum) HU-C2W capable of producing gamma-aminobutyric acid at a high yield is obtained by separation and screening, and is preserved in 14 days 12 and 12 months in 2019 in Guangdong province microorganism preservation center with the preservation number of GDMCC NO.60933, and the preservation address is No. 59 building 5 of Michelia Tokoro 100, Guangzhou city.
The strain is obtained by separating and screening the traditional pickle sold in the market, and is shown to be a strain safe for eating by a mouse acute oral toxicity test. After the fruit juice is fermented for 24-48h, the content of gamma-aminobutyric acid in the fruit juice can be increased by more than 50.0% compared with the raw juice. The lactobacillus plantarum HU-C2W can greatly improve the content of the gamma-aminobutyric acid in a short time, and is a dominant strain which can be used for preparing the juice rich in the gamma-aminobutyric acid.
Therefore, the following applications are within the scope of the present invention:
application of lactobacillus plantarum strain HU-C2W in fermentation preparation of juice rich in gamma-aminobutyric acid.
Further, the lactobacillus plantarum HU-C2W is applied to preparation of litchi juice rich in gamma-aminobutyric acid by litchi fermentation.
The invention provides a direct vat set starter, which is prepared by carrying out propagation culture on lactobacillus plantarum HU-C2W to obtain strain zymocyte liquid, centrifuging the strain zymocyte liquid, taking thalli, adding a mixed protective agent with the same volume as the zymocyte liquid, and carrying out freeze drying.
Preferably, the concentration of bacteria in the leavening agent is not less than 1 x 107CFU/mL。
Preferably, the mixed protective agent consists of trehalose, sodium glutamate and skim milk powder, and the addition amounts of the trehalose, the sodium glutamate and the skim milk powder are respectively 3% -7%, 5% -15% and 5% -15% of the mass ratio of the strain zymocyte liquid.
Most preferably, the mixed protective agent consists of trehalose, sodium glutamate and skim milk powder, and the addition amounts of the trehalose, the sodium glutamate and the skim milk powder are respectively 5%, 10% and 15% of the mass ratio of the strain zymocyte liquid.
Preferably, the preparation of the thallus comprises the following processes: the Lactobacillus plantarum strain HU-C2W is inoculated and cultured according to the proportion of 1-3 percent and centrifuged for 10-20min under the conditions of 8000-12000 r/min.
According to the invention, a large number of researches show that the activated strain zymocyte liquid is centrifuged under the conditions of 8000-12000r/min and 10-20min, so that higher thallus yield and cell survival rate can be obtained. In addition, a mixed protective agent (comprising trehalose, sodium glutamate and skim milk powder and the addition amount of 5%, 10% and 15% respectively according to the mass proportion of the activated zymocyte liquid) with the same volume as the strain zymocyte liquid is added, the protective effect on the viable bacteria in the bacteria liquid is optimal, and the HU-C2W bacteria direct vat set starter is finally obtained.
In addition, the invention also provides a preparation method of the lactic acid fermented fruit juice rich in gamma-aminobutyric acid, which takes the lactobacillus plantarum HU-C2W or the leavening agent as zymocyte to ferment the fruit juice.
Preferably, the preparation method of the lactic acid fermentation fruit juice rich in gamma-aminobutyric acid comprises the following steps:
selecting fruit without plant diseases, insect pests and mechanical damage, soaking in ice water, draining water, sealing, packaging, refrigerating at 3-5 deg.C for 1-3d, pulping, and filtering to obtain fruit juice; adding Lactobacillus plantarum HU-C2W or the starter into the fruit juice, standing at 37-41 deg.C, and fermenting for 24-48 h.
Further, preferably, the method also comprises a sterilization process of the fruit normal juice, and the fruit normal juice is treated for 10-30min under the ultrahigh pressure of 300-.
The invention discovers that the juice raw juice is treated for 10-30min by adopting the ultrahigh pressure of 300-.
Preferably, the inoculation amount of the leavening agent is 3-5% of the mass proportion of the fruit raw juice.
Preferably, the fruit in the preparation of the fermented juice is litchi.
The litchi lactic acid fermented juice prepared by the method is characterized in that the viable count in the fermented juice is not less than 1 x 109CFU/mL, the content of gamma-aminobutyric acid is not less than 120mg/100mL, and the content of total sugar is not more than 145 mg/mL.
Further, preferably, the litchi fermented juice is prepared into a live bacterial litchi lactic acid fermented juice through aseptic packaging, and is refrigerated at the temperature of 4 ℃.
Further preferably, the litchi lactic acid fermented juice is subjected to pasteurization at 85-90 ℃ for 3-8min to prepare the non-viable bacterial litchi lactic acid fermented juice.
The invention has the following beneficial effects:
the Lactobacillus plantarum (Lactobacillus plantarum) HU-C2W capable of producing gamma-aminobutyric acid at a high yield is obtained through separation and screening for the first time and is applied to fermentation preparation of the juice rich in gamma-aminobutyric acid, the nutritional value of the juice is improved, the prepared fermented juice can produce various organic nutritional ingredients such as lactic acid, lactic acid bacteria and ester aromatic substances, the inherent nutritional substances of the fruit are maintained, and meanwhile, the fermented product is endowed with low heat, special nutrition and flavor, and sourness is soft. The prepared lactic acid fermented juice is rich in functional factors such as anti-melancholy and sleep promotion, and the inoculated lactic acid bacteria are beneficial to formation of beneficial microorganisms in intestinal tracts, promote digestion, improve the physiological effects such as immunologic function and the like.
Drawings
FIG. 1 is a colony morphology characteristic diagram (a) and a scanning electron microscope diagram (b) of a culture medium of Lactobacillus plantarum strain HU-C2W on an MRS culture medium;
FIG. 2 is a phylogenetic tree of Lactobacillus plantarum strain HU-C2W;
FIG. 3 is a graph (b) showing the changes of gamma-aminobutyric acid (a) and total sugar content in the lactic acid fermentation process of litchi juice;
FIG. 4 is a graph showing the response of the electronic nose sensor to the volatile components of unfermented raw juice (a) and lactobacillus fermented litchi juice (b).
Detailed Description
The invention is further described with reference to the drawings and the following detailed description, which are not intended to limit the invention in any way. Reagents, methods and apparatus used in the present invention are conventional in the art unless otherwise indicated.
Unless otherwise indicated, reagents and materials used in the following examples are commercially available.
EXAMPLE 1 screening and identification of Lactobacillus plantarum Strain HU-C2W
1. Separating and screening lactobacillus strains:
(1) separation and screening
A sample solution is taken from a commercial pickle (purchased from the Guangzhou river-Changbai subsidiary food market in 7 and 10 days in 2018) by using an inoculating loop sterile operation, streaked on a plate made of MRS (De Man Rogosa Sharpe) culture medium, cultured for 24 hours at 37 ℃, visually picked and well-grown single strains are purified for 3 times. And classifying according to colony characteristics, and taking gram-positive and catalase-negative strains as lactobacillus strains for further screening.
Inoculating the single colony of the obtained strain into an MRS culture medium containing 4% sodium glutamate, fermenting for 24h at 37 ℃, centrifuging the fermentation liquor, taking supernatant, screening out the strain with high yield of gamma-aminobutyric acid by using a high performance liquid chromatography, wherein the strain is named HU-C2W and is shown to be a strain safe to eat by a mouse acute oral toxicity test. The strain was stored in 60% glycerol tube at-80 ℃ for use.
(2) Identification
And (3) morphological identification: the strain HU-C2W is detected by a microscope, and the morphological characteristics are as follows: is in the shape of short rod with two ends rounded and arranged in chain (see figure 1).
And (3) molecular identification: the 16SrDNA amino acid sequence analysis confirms that the Lactobacillus plantarum is Lactobacillus plantarum (the phylogenetic tree is shown in figure 2). And Lactobacillus plantarum (Lactobacillus plantarum) HU-C2W is preserved in microorganism collection center of Guangdong province in 2019, 12 months and 14 days, with the collection number of GDMCC NO.60933, and the collection address of No. 59 building 5 of Michelia Tokyo 100, Guangzhou city.
Example 2
1. A preparation method of lactic acid fermented litchi juice rich in gamma-aminobutyric acid comprises the following specific steps:
preparing a direct vat set starter: inoculating lactobacillus strain HU-C2W stored in glycerin tube into MRS liquid culture medium at 2%, standing at 37 deg.C for 24h, activating for 3 generations, taking activated zymophyte liquid, centrifuging at 10000r/min for 10min, discarding supernatant, adding mixed protectant composed of trehalose, sodium glutamate and skim milk powder, the addition amounts are 5%, 10% and 15% respectively according to mass ratio of bacteria liquid, and lyophilizing to obtain direct vat set (bacteria concentration is not less than 1 × 10)7CFU/mL)。
Preparing the litchi raw juice: selecting litchi with good maturity, removing insect pests and rotten fruits, quickly soaking and precooling the litchi for 10min by using ice water, draining water, packaging the litchi by using a freshness protection package, refrigerating the litchi at a low temperature of 3 ℃ for 2d, and then rinsing the litchi by using clear water; peeling and removing core, crushing and pulping litchi pulp by using a pulping machine, filtering with 100-mesh filter cloth, measuring 1000mL of litchi juice, treating the litchi juice at 400MPa for 20min, and freezing and storing at-18 ℃.
Fermentation: unfreezing the litchi juice, and pouring into a fermentation tank; inoculating 30mg lactobacillus directly-added leaven, controlling the fermentation temperature at 37 ℃, fermenting for 48h, controlling the pH at the fermentation end point to be about 3.7, stopping fermentation, filtering to obtain about 1000mL of fermentation liquor, bottling, and sealing to obtain the litchi lactic acid fermentation fruit juice beverage with lactobacillus activity.
2. Gamma-aminobutyric acid and total sugar content change in litchi juice lactic acid fermentation process
The results of comparing the changes in the gamma-aminobutyric acid content and total sugar content during lactic acid fermentation of litchi juice are shown in FIG. 3(a) and FIG. 3 (b).
The results show that after fermentation, the number of live lactobacillus in the litchi lactobacillus juice with lactobacillus activity is more than or equal to 1 multiplied by 109CFU/mL, GABA content 135mg/100mL, compared with 90mg/100mL before fermentation, increased by 50.0%. The total sugar content of 135mg/mL is reduced by 27.4% compared with 186mg/mL before fermentation.
Example 3
A preparation method of lactic acid fermented litchi juice rich in gamma-aminobutyric acid comprises the following specific steps:
preparing a direct vat set starter: inoculating lactobacillus strain HU-C2W stored in glycerin tube into MRS liquid culture medium at a ratio of 1%, standing and culturing at 37 deg.C for 24h, activating for 3 generations, taking activated zymocyte liquid, centrifuging at 8000r/min for 20min, discarding supernatant, adding mixed protectant composed of trehalose, sodium glutamate and skim milk powder, the addition amounts are 5%, 10% and 15% respectively according to mass ratio of bacteria liquid, and lyophilizing to obtain direct vat set (bacteria concentration is not less than 1 × 10)7CFU/mL)。
Preparing the litchi raw juice: selecting litchi with good maturity, removing insect pests and rotten fruits, quickly soaking in ice water for precooling for 10min, draining water, sealing and packaging, refrigerating for 3d at the low temperature of 3 ℃, peeling and removing kernels, crushing and pulping litchi pulp by using a pulping machine, sieving by using a 200-mesh filter cloth, measuring 1000mL of litchi juice, and then treating the litchi juice at 300MPa for 30min and freezing and storing at the temperature of-18 ℃.
Fermentation: unfreezing the litchi juice, and pouring into a fermentation tank; inoculating 40mg of lactobacillus starter, controlling the fermentation temperature to be 37 ℃, fermenting for 48 hours, and controlling the pH value at the fermentation end point to be about 3.8; after the fermentation is stopped, about 1000mL of fermentation liquor is obtained by filtration. Bottling and sealing to obtain litchi lactic acid fermented fruit juice beverage with lactobacillus activity.
The test result shows that the number of live lactobacillus in the litchi lactobacillus juice with lactobacillus activity obtained after fermentation is more than or equal to 1 multiplied by 109CFU/mL, GABA content 133mg/100mL, total sugar content 137 mg/mL.
Example 4
A preparation method of lactic acid fermented litchi juice rich in gamma-aminobutyric acid comprises the following specific steps:
preparing a direct vat set starter: inoculating lactobacillus strain HU-C2W stored in glycerin tube into MRS liquid culture medium according to the proportion of 3%, standing and culturing at 37 ℃ for 24h, activating for 3 generations, taking activated zymophyte liquid, centrifuging at 12000r/min for 15min, discarding supernatant, adding mixed protective agent consisting of trehalose, sodium glutamate and skim milk powder, the addition amounts are respectively 5%, 10% and 15% according to the mass proportion of the bacteria liquid, and freeze-drying to prepare the direct vat set (the bacteria concentration is more than or equal to 1 x 10)7CFU/mL)。
Preparing the litchi raw juice: selecting litchi with good maturity, removing insect pests and rotten fruits, quickly soaking in ice water for precooling for 10min, draining water, sealing and packaging, refrigerating for 2d at the low temperature of 5 ℃, peeling and removing kernels, crushing and pulping litchi pulp by using a pulping machine, sieving by using a 100-mesh filter cloth, measuring 1000mL of litchi juice, and then processing the litchi juice at 500MPa for 10min and freezing and storing at the temperature of-18 ℃.
Fermentation: unfreezing the litchi juice, and pouring into a fermentation tank; 50mg of lactic acid bacteria starter was added. Controlling the fermentation temperature to be 41 ℃, fermenting for 32 hours, and controlling the pH value at the end point of fermentation to be about 3.9; after the fermentation is stopped, about 1000mL of fermentation liquor is obtained by filtration. And centrifuging the fermentation liquor and bottling to obtain the litchi lactic acid fermentation fruit juice.
The test result shows that the number of live lactobacillus in the litchi lactobacillus juice with lactobacillus activity obtained after fermentation is more than or equal to 1 multiplied by 109CFU/mL, GABA content 136mg/100mL, total sugar content 138 mg/mL.
Example 5
A preparation method of lactic acid fermented litchi juice rich in gamma-aminobutyric acid comprises the following specific steps:
preparing a direct vat set starter: the same as in example 2.
Preparing the litchi raw juice: selecting litchi with good maturity, removing insect pests and rotten fruits, quickly soaking in ice water for precooling for 10min, draining water, sealing and packaging, refrigerating for 3d at the low temperature of 3 ℃, peeling and removing kernels, crushing and pulping litchi pulp by using a pulping machine, sieving by using a 200-mesh filter cloth, measuring 1000mL of litchi juice, and then processing the litchi juice at 400MPa for 20min and freezing and storing at the temperature of-18 ℃.
Fermentation: unfreezing the litchi juice, and pouring into a fermentation tank; 30mg of lactic acid bacteria starter was inoculated. Controlling the fermentation temperature to be 41 ℃, fermenting for 24 hours, and controlling the pH value at the end point of fermentation to be about 3.9; after the fermentation is stopped, about 1000mL of fermentation liquor is obtained by filtration. Bottling and sealing to obtain the litchi lactic acid fermented fruit juice.
The test result shows that the number of live lactobacillus in the litchi lactobacillus juice with lactobacillus activity obtained after fermentation is more than or equal to 1 multiplied by 109CFU/mL, GABA content 120mg/100mL, total sugar content 145 mg/mL.
Example 6
Preparation of viable bacteria type litchi lactic acid fermentation fruit juice rich in gamma-aminobutyric acid.
The GABA-rich litchi juice lactic acid fermented beverage prepared by the preparation method described in examples 2 to 5 was bottled, sealed and refrigerated at 4 ℃.
Example 7
Preparation of non-viable bacteria type litchi lactic acid fermentation fruit juice rich in gamma-aminobutyric acid.
The litchi juice lactic acid fermented beverage rich in GABA obtained by the preparation method of the embodiment 2-5 is bottled, sealed and pasteurized at 90 ℃ for 5min to obtain the non-viable bacteria litchi juice lactic acid fermented beverage capable of being stored at normal temperature.
Example 8
And (4) analyzing the category of volatile substances of the litchi lactic acid fermentation fruit juice.
The lactic acid fermented litchi juice of example 2 was selected using PEN3 model electronic nose (AIRSENSE, Germany) and the principle of operation was based on the change in conductivity G following the contact of the sensor with the sample volatiles, and the initial conductivity G0Ratio of (G/G)0) With consequent changes. The electronic nose contains 10 different metal oxide sensors (S1-S10) and detects the change of aroma components of fermented litchi juice and litchi raw juice. The array was used to analyze different volatile components: s1 (W1C: aromatic component, benzenes), S2 (W5S: nitrogen oxide), S3 (W3C: aromatic component, ammonia), S4 (W6S: hydride-selective), S5 (W5C: short-chain alkane), S6 (W1S: methyl group), S7 (W1W: sulfide), S8 (W2S: alcohols, aldehydes and ketones), S9 (W2W: aromatic component, organic sulfide), and S10 (W3S: long-chain alkane). The results show that when the fig. 4(a) of the unfermented normal juice is compared with the fig. 4(b) of the litchi juice fermented by the lactic acid bacteria, the signal of the volatile substance of the litchi juice is enhanced, particularly the signal intensity of the sensor S8 (W2S: alcohols and aldehydes and ketones) is obviously enhanced, and the special aroma of the fermentation of the lactic acid bacteria is generated, so that the characteristic aroma of the litchi can be enhanced.
The above embodiments are preferred embodiments of the present invention, but the present invention is not limited to the above embodiments, and any other changes, modifications, substitutions, combinations, and simplifications which do not depart from the spirit and principle of the present invention should be construed as equivalents thereof, and all such changes, modifications, substitutions, combinations, and simplifications are intended to be included in the scope of the present invention.
Claims (10)
1. A Lactobacillus plantarum HU-C2W strain for high yield of gamma-aminobutyric acid is preserved in 14 days 12 and 12 months in 2019 in Guangdong province microorganism strain preservation center with the preservation number GDMCC NO.60933, and the preservation address is No. 59 building 5 of Michelia Tokyo 100, Guangzhou city.
2. Use of lactobacillus plantarum strain HU-C2W according to claim 1 for the fermentative preparation of juice rich in γ -aminobutyric acid.
3. A direct vat set starter, characterized in that, the lactobacillus plantarum strain HU-C2W of claim 1 is expanded to obtain a zymocyte liquid, the zymocyte liquid is centrifuged to obtain thalli, a mixed protective agent is added, and the product is frozen and dried.
4. The fermentation agent according to claim 3, wherein the concentration of bacteria in the fermentation agent is not less than 1 x 107CFU/mL。
5. The leavening agent according to claim 3, wherein the mixed protective agent comprises trehalose, sodium glutamate and skim milk powder, and the addition amounts of the trehalose, the sodium glutamate and the skim milk powder respectively account for 3% -7%, 5% -15% and 5% -15% of the mass ratio of the zymophyte liquid.
6. The fermentation agent of claim 3, wherein the preparation of the fermented liquid comprises the following steps: the Lactobacillus plantarum strain HU-C2W is inoculated and cultured according to the proportion of 1-3 percent and centrifuged for 10-20min under the conditions of 8000-12000 r/min.
7. A method for preparing a lactic acid fermented juice rich in gamma-aminobutyric acid, characterized in that raw juice of a fruit is fermented by using the Lactobacillus plantarum HU-C2W of claim 1 or the leavening agent of any one of claims 3 to 6 as a starter.
8. The method of claim 7, comprising the steps of: selecting fruit without plant diseases, insect pests and mechanical damage, soaking in ice water, draining water, sealing, packaging, refrigerating at 3-5 deg.C for 1-3d, pulping, and filtering to obtain fruit juice; adding zymophyte into the fruit juice, standing at 37-41 deg.C, and fermenting for 24-48 hr.
9. The method as claimed in claim 8, further comprising a sterilization process of the fruit juice, wherein the fruit juice is treated under an ultrahigh pressure of 300-; the inoculation amount of the leaven is 3-5% of the mass proportion of the fruit raw juice.
10. The method according to any one of claims 7 to 9, wherein the fruit is litchi; the number of viable bacteria in the fermented fruit juice is not less than 1 × 109CFU/mL, the content of gamma-aminobutyric acid is not less than 120mg/100mL, and the content of total sugar is not more than 145 mg/mL.
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| CN106939288A (en) * | 2016-10-28 | 2017-07-11 | 华南农业大学 | Applications of the Lactobacillus plantarum SG5 in production gamma aminobutyric acid |
| KR20180132208A (en) * | 2017-06-02 | 2018-12-12 | 경남과학기술대학교 산학협력단 | Beverage of bitter melon and fruit-vegetable mixture with excellent palatability and high GABA and high functionality fermented by Lactobacillus plantarum and Lactobacillus brevis |
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| CN103146599A (en) * | 2013-02-01 | 2013-06-12 | 浙江五养堂药业有限公司 | Lactobacillus plantarum producing high yield gamma-aminobutyric acid and application of lactobacillus plantarum |
| CN106939288A (en) * | 2016-10-28 | 2017-07-11 | 华南农业大学 | Applications of the Lactobacillus plantarum SG5 in production gamma aminobutyric acid |
| KR20180132208A (en) * | 2017-06-02 | 2018-12-12 | 경남과학기술대학교 산학협력단 | Beverage of bitter melon and fruit-vegetable mixture with excellent palatability and high GABA and high functionality fermented by Lactobacillus plantarum and Lactobacillus brevis |
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