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Method for fermenting and enriching gamma-aminobutyric acid in coffee beans
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A technology of aminobutyric acid and coffee beans, applied in the biological field, can solve problems that have not been reported publicly yet
Pending Publication Date: 2021-07-23
YUNNAN AGRICULTURAL UNIVERSITY
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According to the literature search, there are no relevant public reports on the method of enriching GABA in green coffee beans and GABA-enriched coffee drinks
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Embodiment 1
[0019] Example 1: Screening of fermented coffee beans producing GABA lactic acid bacteria
[0020] Accurately weigh 5g of coffee beans and add to 10mL of distilled water dissolved with 4mg / mLMSG and 0.4mmol / L PLP, autoclave at 105°C for 40min, and then inoculum the strains screened by qualitative and quantitative detection respectively at 3% , into the coffee bean triangular flask in the form of a single strain and a mixed strain (distributed equally according to the volume of each strain), and an equal amount of sterile saline as a blank control, cultured in a constant temperature incubator at 37°C for 3 days, with amino acid The analyzer method was used to measure the GABA content in coffee beans. The results showed that a single strain of Enterococcus durascens had the best fermentation effect, and a mixed strain of Enterococcus duransus and Lactobacillus bulgaricus L2 had the best fermentation effect. The results are shown in Table 2.
[0024] Accurately weigh the coffee beans, select the coffee bean rehydration ratio (1:0, 1:0.5, 1:1, 1:1.5, 1:2, 1:2.5), the amount of single durable enterococcus N1 (1%, 2 %, 3%, 4%, 5% (volume ratio)), fermentation temperature (25, 29, 33, 37, 41, 45 ℃), sodium glutamate addition (1, 2, 3, 4, 5 and 6mg / mL), pyridoxalphosphate concentration (0.05, 0.10, 0.20, 0.40, 0.60 and 0.80mmol / L) and fermentation time (24h, 48h, 72h, 96h and 120h) for single factor experiments, each group set 3 In parallel, the content of GABA in coffee beans was determined by the amino acid analyzer method, and the factor level table was selected from the analysis results, as shown in Table 3. Based on the results of the single factor fermentation and the actual situation, an orthogonal experiment design with 4 factors and 3 levels was adopted to optimize the fermentat...
Embodiment 3
[0030] Embodiment 3: the fermentation condition optimization of producing GABA mixed lactic acid bacteria fermented coffee beans
[0031]Accurately weigh coffee beans, select coffee bean rehydration ratio (1:0, 1:0.5, 1:1, 1:1.5, 1:2, 1:2.5), mixed strains of Enterococcus duras N1 and Lactobacillus bulgaricus L2 Addition amount (1%, 2%, 3%, 4%, 5%) (average distribution of each strain by volume), fermentation temperature (25, 29, 33, 37, 41, 45°C), addition amount of sodium glutamate (1, 2, 3, 4, 5 and 6mg / mL), pyridoxalphosphate concentration (0.05, 0.10, 0.20, 0.40, 0.60 and 0.80mmol / L) and fermentation time (24h, 48h, 72h, 96h and 120h ) to carry out a single factor experiment, each group was set up with 3 parallels, and the GABA content in the coffee beans was measured by the amino acid analyzer method, and the factor level table was selected from the analysis results, as shown in Table 5. Based on the results of the single factor fermentation and the actual situation, a...
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Abstract
The invention relates to a method for fermenting and enriching gamma-aminobutyric acid in coffee beans, and belongs to the field of biotechnology. According to the method, lactic acidbacteria are adopted as fermentation strains to perform fermentation treatment on the coffee beans, and the lactic acidbacteria strains comprise one or more of enterococcus durans, lactobacillus bulgaricus and lactobacillus plantarum. The coffee beans are fermented by adopting a mixed strain of enterococcus durans and lactobacillus bulgaricus, so that the content of GABA in the coffee beans can be increased, and the effect is superior to that of a single strain; when the rehydration ratio of the coffee beans is 1 to 1.5, the fermentation temperature is 36 DEG C, the fermentation time is 72 hours, the addition amount of the mixed bacteria solution is 2%, the concentration of the MSG is 5mg / ml, the concentration of the PLP is 0.2 mmol / l, the yield of the GABA in the fermented coffee beans can reach 137.725 mg / 100g, and the yield is increased by 5.75 times compared with the GABA content of unfermented Yunnan small-grain coffee beans. The method for fermenting and enriching gamma-aminobutyric acid in the coffee beans is green and environment-friendly, is beneficial to large-scale and industrial production, can be used for preparing coffee health-care drinks rich in GABA, and further can be used for producing GABA to be widely applied to the food industry as a functional food additive.
Description
technical field [0001] The invention belongs to the field of biotechnology, and specifically relates to a method for fermenting and enriching gamma-aminobutyric acid in Yunnan arabica coffee beans by mixing lactic acid bacteria. Background technique [0002] Coffee is a beverage made from roasted coffee beans (the seeds of the Coffeaplant). It is currently one of the most popular beverages in the world and ranks second in the global futures trade volume ranking. In recent years, many scientific researchers have conducted in-depth research on the pharmacological activity of coffee. Many studies have found that coffee has the functions of preventing type 2 diabetes, protecting cardiovascular system, enhancing memory, relieving headache, and controlling asthma. GABA is a four-carbon, non-proteinamino acid that exists in plants, animals, bacteria and other organisms in a free or bound state. It has physiological functions such as regulating cognitive impairment, lowering chole...
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