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Dual Bioconversion Strategy: Synergistic Germination and Lactobacillus Fermentation Engineering for a γ-Aminobutyric Acid-Enriched Beverage from Brown Rice

文献类型： 外文期刊

作者： Yuan, Di 1 ; Zhang, Shan 1 ; Hong, Bin 1 ; Shan, Shan 1 ; Zhang, Jingyi 1 ; Sha, Dixin 1 ; Gao, Shiwei 4 ; Liu, Qing 4 ; Lu, Shuwen 1 ; Ren, Chuanying 1 ;

作者机构： 1.Heilongjiang Acad Agr Sci, Food Proc Res Inst, Harbin 150086, Peoples R China

2.Heilongjiang Prov Key Lab Food Proc, Harbin 150086, Peoples R China

3.Heilongjiang Prov Engn Res Ctr Whole Grain Nutriti, Harbin 150086, Peoples R China

4.Heilongjiang Acad Agr Sci, Suihua Branch, Suihua 152001, Peoples R China

关键词： gamma-aminobutyric acid (GABA); germination; Lactobacillus fermentation; germinated brown rice (GBR); beverage

期刊名称：FOODS （ 影响因子：5.1； 五年影响因子：5.6 ）

ISSN：

年卷期： 2025 年 14 卷 15 期

页码：

收录情况： SCI

摘要： Growing demand for plant-based nutraceuticals drives the need for innovative bioprocessing strategies. This study developed an integrated approach combining germination and Lactobacillus-mediated fermentation to produce a gamma-aminobutyric acid (GABA)-enriched functional beverage from brown rice. Systematic screening identified an optimal rice cultivar for germination. Sequential enzymatic liquefaction and saccharification were optimized to generate a suitable hydrolysate. Screening of 13 probiotic strains revealed that a 10-strain Lactobacillus-Bifidobacterium consortium maximized GABA synthesis (12.2 mg/100 g). Fermentation parameters were optimized to 0.25% monosodium glutamate, 4% inoculum, 10 mu mol/L pyridoxine hydrochloride, 37 degrees C, and 24 h. The resulting beverage achieved significantly elevated GABA concentrations while exhibiting low fat (0.2 g/100 g), reduced caloric content (233.6 kJ/100 g), and high viable probiotic counts (2 x 108 CFU/g). This strategy demonstrates significant potential for the scalable production of multifunctional, plant-based nutraceuticals with targeted bioactive components.

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