PRODUCTION OF GAMMA-AMINOBUTYRIC ACID (GABA) IN WHEY PROTEIN DRINK DURING FERMENTATION BY LACTOBACILLUS PLANTARUM

摘要

Over the past two decades there has been a world-wide growing interest on healthy living and healthy eating. Based on our previous research, Lactobacillus plantarum, have been extracted from traditional doogh in west region of Iran and grown in MRS broth have shown the highest production of Gamma-Aminobutyric Acid (GABA) and by optimization of growth conditions the ability of GABA production increased. The best conditions of the culture medium with the highest production of GABA were temperature 37.27 °C, pH 5.19, glutamic acid 250 mM and time 72 hours. Therefore, Lb. plantarum was added to whey protein drink containing concentrate of banana and strawberry, and its viability, production GABA and sensory evaluation of drink was evaluated within 30 days’ storage. The results showed that the highest viability (8.1 log10cfu/ml) after 30 days of storage was observed in whey protein drink containing concentrate of strawberry and storage at 25°C. The highest amount of GABA production (195.5 ppm) after 30 days of storage was observed in whey protein drink containing concentrate of banana and stored at 25°C. No significant differences were found between the sensory properties of the treatments. According to the results the whey protein drink containing banana stored at 25°C was recognized as a superior treatment due to higher levels of GABA. In conclusion, using indigenous and traditional resistant species of probiotic bacteria and optimizing bacterial growth conditions, more GABA can be produced in food products and a positive step towards the development of functional products and the promotion of consumer health.