Producing and analyzing gamma-aminobutyric acid containing probiotic black grape juice using Lactobacillus plantarum plantarum IBRC(10817) and Lactobacillus brevis IBRC(10818)

Abstract

In this study, Lactobacillus plantarum plantarum IBRC (10817) and Lactobacillus brevis IBRC(10818) were used to determine whether it was possible to produce probiotic black grape beveraes that contained gamma-aminobutyric acid . In different containers, grape juice was individually inoculated with 3 ×107 (CFU/ml) of each microorganism for this purpose. Over the duration of 28 days, the amount of gamma-aminobutyric acid produced, changes in the viability of the microorganisms, and some physicochemical and sensory properties were assessed. According to the results, gamma-aminobutyric acid production increased up until day 21 of the fermentation process before beginning to decline on day 28. It was completely obvious that this beverage was probiotic until the end of day 21 . The number of probiotic microorganisms in both samples of various bacteria increased after 72 h and then decreased until the end of the period, showing no detectable difference between the two bacterial species in terms of viability. On day 21, the fermented beverage that had been inoculated with Lactobacillus plantarum plantarum IBRC(10817) had a high concentration of gamma-aminobutyric acid (117.33 mg/l). At the end of the storage time, there was no noticeable variation in their overall acceptance, and the acceptance score was 4-5. According to this study, Lactobacillus plantarum plantarum IBRC(10817) was more effective in producing probiotic beverages from black grape juice that also had a high level of sensory acceptability and gamma-aminobutyric acid.