1Nanjing Normal University, School of Food Science and Pharmaceutical Engineering, 2 Xuelin, Nanjing, Jiangsu, 210046, P. R. China
Journal of Food and Nutrition Research.
2022,
Vol. 10 No. 9, 619-629
DOI: 10.12691/jfnr-10-9-5
Copyright © 2022 Science and Education PublishingCite this paper: Wei Li, Wenqing Li, Yulian Wan, Longfeng Wang, Tao Zhou. Functional Food-drunk Crab with High GABA Production Obtained by Inoculating Fermentation Broth of
Lactobacillus brevisZ-215 and Crab by-products into Drunk Crab.
Journal of Food and Nutrition Research. 2022; 10(9):619-629. doi: 10.12691/jfnr-10-9-5.
Correspondence to: Tao Zhou, Nanjing Normal University, School of Food Science and Pharmaceutical Engineering, 2 Xuelin, Nanjing, Jiangsu, 210046, P. R. China. Email:
lfwang@njnu.edu.cn, zhoutaoo@sina.comAbstract
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.
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