Production of Functional Vinegar Enriched with γ-Aminobutyric Acid through Serial Co-Fermentation of Lactic Acid and Acetic Acid Bacteria Using Rice Wine Lees
Functional vinegar with high γ-aminobutyric acid (GABA) content was manufactured through a two-stage serial co-fermentation of rice wine lees, a by-product of Korean rice wine, using lactic acid bacteria (LAB) and acetic acid bacteria (AAB). The first LAB fermentation elevated GABA content by utiliz...
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MDPI AG
2024-08-01
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| author | Yun-Ho Park Min-Jeong Kwon Dong-Min Shin Sam-Pin Lee |
| author_facet | Yun-Ho Park Min-Jeong Kwon Dong-Min Shin Sam-Pin Lee |
| author_sort | Yun-Ho Park |
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| description | Functional vinegar with high γ-aminobutyric acid (GABA) content was manufactured through a two-stage serial co-fermentation of rice wine lees, a by-product of Korean rice wine, using lactic acid bacteria (LAB) and acetic acid bacteria (AAB). The first LAB fermentation elevated GABA content by utilizing monosodium glutamate (MSG) as a precursor. <i>Lactiplantibacillus plantarum</i> KS2020 converted up to 10% of MSG into GABA and indicated a GABA content of 65.49 mg/g. The concentration of LAB-fermented rice wine lees was then optimized for the second co-fermentation, and <i>Acetobacter aceti</i> was used to produce vinegar. Co-fermentation using 40% first LAB-fermented rice wine lees yielded vinegar with 55.34 mg/g acetic acid and 22.61 mg/g GABA. The temperature-dependent reduction in GABA in GABA-enriched vinegar followed the Arrhenius relationship during storage, with an activation energy of 9.94 kcal/mol (20–35 °C, R<sup>2</sup> = 0.99). The GABA present in the vinegar showed evidence of a temperature-/time-dependent decrease, decreasing by 40% over five months. This study first proved the higher GABA-enriched vinegar production from rice wine lees using <i>Lb. plantarum</i> KS2020 and <i>A. aceti</i>. |
| format | Article |
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| language | English |
| publishDate | 2024-08-01 |
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| spelling | doaj-art-9ca6edbb6fd643b5b17783d9d51951f42025-08-20T01:55:58ZengMDPI AGApplied Microbiology2673-80072024-08-01431203121410.3390/applmicrobiol4030082Production of Functional Vinegar Enriched with γ-Aminobutyric Acid through Serial Co-Fermentation of Lactic Acid and Acetic Acid Bacteria Using Rice Wine LeesYun-Ho Park0Min-Jeong Kwon1Dong-Min Shin2Sam-Pin Lee3Department of Food Science and Technology, Keimyung University, Daegu 42601, Republic of KoreaDepartment of Food Science and Technology, Keimyung University, Daegu 42601, Republic of KoreaDepartment of Food Science and Technology, Keimyung University, Daegu 42601, Republic of KoreaDepartment of Food Science and Technology, Keimyung University, Daegu 42601, Republic of KoreaFunctional vinegar with high γ-aminobutyric acid (GABA) content was manufactured through a two-stage serial co-fermentation of rice wine lees, a by-product of Korean rice wine, using lactic acid bacteria (LAB) and acetic acid bacteria (AAB). The first LAB fermentation elevated GABA content by utilizing monosodium glutamate (MSG) as a precursor. <i>Lactiplantibacillus plantarum</i> KS2020 converted up to 10% of MSG into GABA and indicated a GABA content of 65.49 mg/g. The concentration of LAB-fermented rice wine lees was then optimized for the second co-fermentation, and <i>Acetobacter aceti</i> was used to produce vinegar. Co-fermentation using 40% first LAB-fermented rice wine lees yielded vinegar with 55.34 mg/g acetic acid and 22.61 mg/g GABA. The temperature-dependent reduction in GABA in GABA-enriched vinegar followed the Arrhenius relationship during storage, with an activation energy of 9.94 kcal/mol (20–35 °C, R<sup>2</sup> = 0.99). The GABA present in the vinegar showed evidence of a temperature-/time-dependent decrease, decreasing by 40% over five months. This study first proved the higher GABA-enriched vinegar production from rice wine lees using <i>Lb. plantarum</i> KS2020 and <i>A. aceti</i>.https://www.mdpi.com/2673-8007/4/3/82rice wine leesGABA-enriched vinegar<i>Acetobacter aceti</i><i>Lactiplantibacillus plantarum</i> |
| spellingShingle | Yun-Ho Park Min-Jeong Kwon Dong-Min Shin Sam-Pin Lee Production of Functional Vinegar Enriched with γ-Aminobutyric Acid through Serial Co-Fermentation of Lactic Acid and Acetic Acid Bacteria Using Rice Wine Lees Applied Microbiology rice wine lees GABA-enriched vinegar <i>Acetobacter aceti</i> <i>Lactiplantibacillus plantarum</i> |
| title | Production of Functional Vinegar Enriched with γ-Aminobutyric Acid through Serial Co-Fermentation of Lactic Acid and Acetic Acid Bacteria Using Rice Wine Lees |
| title_full | Production of Functional Vinegar Enriched with γ-Aminobutyric Acid through Serial Co-Fermentation of Lactic Acid and Acetic Acid Bacteria Using Rice Wine Lees |
| title_fullStr | Production of Functional Vinegar Enriched with γ-Aminobutyric Acid through Serial Co-Fermentation of Lactic Acid and Acetic Acid Bacteria Using Rice Wine Lees |
| title_full_unstemmed | Production of Functional Vinegar Enriched with γ-Aminobutyric Acid through Serial Co-Fermentation of Lactic Acid and Acetic Acid Bacteria Using Rice Wine Lees |
| title_short | Production of Functional Vinegar Enriched with γ-Aminobutyric Acid through Serial Co-Fermentation of Lactic Acid and Acetic Acid Bacteria Using Rice Wine Lees |
| title_sort | production of functional vinegar enriched with γ aminobutyric acid through serial co fermentation of lactic acid and acetic acid bacteria using rice wine lees |
| topic | rice wine lees GABA-enriched vinegar <i>Acetobacter aceti</i> <i>Lactiplantibacillus plantarum</i> |
| url | https://www.mdpi.com/2673-8007/4/3/82 |
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