eng Science and Education Publishing Journal of Food and Nutrition Research 2333-1240 2022-09-27 10 9 619 629 10.12691/jfnr-10-9-5 JFNR20221095 article Wei Li 1 Wenqing Li 1 Yulian Wan 1 Longfeng Wang lfwang@njnu.edu.cn, zhoutaoo@sina.com 1 Tao Zhou lfwang@njnu.edu.cn, zhoutaoo@sina.com 1 Nanjing Normal University, School of Food Science and Pharmaceutical Engineering, 2 Xuelin, Nanjing, Jiangsu, 210046, P. R. China Gamma-aminobutyric acid (GABA) is the main inhibitory neurotransmitter of the central nervous system and has various physiological functions. Recently, researchers have become interested in GABA-rich functional food design. Our laboratory obtained a strain named Lactobacillus brevisZ-215 with a high GABA production, which was used in previous studies. In this paper, we attempted to develop a GABA-rich drunk crab product using L. brevisZ-215 and crab by-products fermentation broth. The results revealed that the drunk crab products with the addition of bacterial and fermentation broths have high GABA content, close to 3 mg/mL. Furthermore, we improved the nutrition and flavor of the functional drunk crab. Additionally, we analyzed the shelf-life of drunken crabs by measuring the GABA content, pH, total volatile basic nitrogen, thiobarbituric acid, biogenic amine content, and colony count. The results of the measurements showed that the shelf-life was significantly longer compared to the uninoculated drunken crab and that the biogenic amine content was significantly suppressed. http://pubs.sciepub.com/jfnr/10/9/5/jfnr-10-9-5.pdf biogenic amines drunk crab GABA Lactobacillus brevis shelf-life