@article{jfnr20221095,
author={{Li, Wei and Li, Wenqing and Wan, Yulian and Wang, Longfeng and Zhou, Tao},
title={Functional Food-drunk Crab with High GABA Production Obtained by Inoculating Fermentation Broth of <i>Lactobacillus brevisZ-215</i> and Crab by-products into Drunk Crab},
journal={Journal of Food and Nutrition Research},
volume={10},
number={9},
pages={619--629},
year={2022},
url={http://pubs.sciepub.com/jfnr/10/9/5},
issn={2333-1240},
abstract={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 <i>Lactobacillus brevisZ-215 </i>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<i> L</i><i>.</i><i> brevisZ-215</i> 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.},
doi={10.12691/jfnr-10-9-5}
publisher={Science and Education Publishing}
}