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Enhancement of GABA content in Hongqu wine by optimisation of fermentation conditions using response surface methodology

Author

Listed:
  • Cuina Song

    (College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China)

  • Liping Zhu

    (Hubei Provincial Key Lab for Quality and Safety of Traditional Chinese Medicine Health Food, Jing Brand Research Institute, Daye City, China)

  • Yanchun Shao

    (College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
    Hubei International Scientific and Technological Cooperation Base of Traditionally Fermented Foods, Wuhan, China)

  • Fusheng Chen

    (College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
    Hubei International Scientific and Technological Cooperation Base of Traditionally Fermented Foods, Wuhan, China)

Abstract

γ-aminobutyric acid (GABA) is an important inhibitory neurotransmitter in the human body, but its content decreases with age. So it is suitable to supplement the body's GABA from diet. Hongqu wine is popular because of the addition of Monascus strains in the saccharification process, which makes the wine rich in functional ingredients such as GABA, and monacolin K. In this study, the fermentation parameters of Hongqu wine were optimised to maximise the GABA content through response surface methodology (RSM). The optimal conditions were as follows: 500 g of steamed rice was mixed with 115.4% of boiled water containing 10 g of sodium glutamate and adjusted to pH 3.8 with lactic acid, and then 32% of Hongqu seed inoculum was added. After 5 days of fermentation at 28 °C, 1.5 g of activated yeast was inoculated for ethanol fermentation at 30 °C for 5 days. Finally, the average content of GABA in Hongqu wine amounted to 710.24 mg L-1, which is close to the value predicted by RSM model (692.44 mg L-1), indicating the statistical fit is good. This provided technical support and theoretical guidance for the production of Hongqu wine rich in GABA by two-stage fermentation.

Suggested Citation

  • Cuina Song & Liping Zhu & Yanchun Shao & Fusheng Chen, 2021. "Enhancement of GABA content in Hongqu wine by optimisation of fermentation conditions using response surface methodology," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 39(4), pages 297-304.
    • Handle: RePEc:caa:jnlcjf:v:39:y:2021:i:4:id:47-2021-cjfs
    DOI: 10.17221/47/2021-CJFS
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