Cargando…

The Use of γ-Aminobutyric Acid-Producing Saccharomyces cerevisiae SC125 for Functional Fermented Beverage Production from Apple Juice

The development of functional fermented beverages enriched with γ-aminobutyric acid (GABA) has been pursued because of the health benefits of GABA; however, few studies have described GABA production by yeast. Therefore, this study aimed to produce fermented apple beverages enriched with GABA produc...

Descripción completa

Detalles Bibliográficos
Autores principales:	Sun, Xiangyang, Wang, Jie, Li, Chanyuan, Zheng, Miaoxin, Zhang, Qing, Xiang, Wenliang, Tang, Jie
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9102084/ https://www.ncbi.nlm.nih.gov/pubmed/35563926 http://dx.doi.org/10.3390/foods11091202

Ejemplares similares

γ-Aminobutyric acid found in fermented foods and beverages: current trends
por: Sahab, Novia R.M., et al.
Publicado: (2020)

Production of (S)-2-aminobutyric acid and (S)-2-aminobutanol in Saccharomyces cerevisiae
por: Weber, Nora, et al.
Publicado: (2017)

Alanine Represses γ-Aminobutyric Acid Utilization and Induces Alanine Transaminase Required for Mitochondrial Function in Saccharomyces cerevisiae
por: Márquez, Dariel, et al.
Publicado: (2021)

Physicochemical and Sensory Characteristics of a Chagalapoli Fruit (Ardisia compressa) Beverage Fermented Using Saccharomyces cerevisiae
por: Flores-García, Ana, et al.
Publicado: (2019)

Gamma-Aminobutyric Acid-Producing Levilactobacillus brevis Strains as Probiotics in Litchi Juice Fermentation
por: Jin, Yiwen, et al.
Publicado: (2023)

Improvement on the productivity of continuous tequila fermentation by Saccharomyces cerevisiae of Agave tequilana juice with supplementation of yeast extract and aeration
por: Hernández-Cortés, Guillermo, et al.
Publicado: (2016)

Chemical Composition and Flavor Characteristics of Cider Fermented with Saccharomyces cerevisiae and Non-Saccharomyces cerevisiae
por: Wu, Yuzheng, et al.
Publicado: (2023)

Unravelling copper effect on the production of varietal thiols during Colombard and Gros Manseng grape juices fermentation by Saccharomyces cerevisiae
por: Dournes, Gabriel, et al.
Publicado: (2023)

Microorganisms in Fermented Apple Beverages: Current Knowledge and Future Directions
por: Cousin, Fabien J., et al.
Publicado: (2017)

Xylose Fermentation by Saccharomyces cerevisiae: Challenges and Prospects
por: Moysés, Danuza Nogueira, et al.
Publicado: (2016)

Probiotic Beverage From Pineapple Juice Fermented With Lactobacillus and Bifidobacterium Strains
por: Nguyen, Bao Toan, et al.
Publicado: (2019)

The Effect of Apple Juice Concentration on Cider Fermentation and Properties of the Final Product
por: Rosend, Julia, et al.
Publicado: (2020)

Improving γ-Oryzanol and γ-Aminobutyric Acid Contents in Rice Beverage Amazake Produced with Brown, Milled and Germinated Rices
por: Castanho, Ana, et al.
Publicado: (2023)

γ‐Aminobutyric acid plays a key role in alleviating Glomerella leaf spot in apples
por: Li, Yuxing, et al.
Publicado: (2023)

Melatonin in Apples and Juice: Inhibition of Browning and Microorganism Growth in Apple Juice
por: Zhang, Haixia, et al.
Publicado: (2018)

Enhanced Antioxidant Activity for Apple Juice Fermented with Lactobacillus plantarum ATCC14917
por: Li, Zhongxi, et al.
Publicado: (2018)

Immunomodulatory Properties of a γ-Aminobutyric Acid-Enriched Strawberry Juice Produced by Levilactobacillus brevis CRL 2013
por: Cataldo, Pablo G., et al.
Publicado: (2020)

Submerged fermentation of Lactobacillus rhamnosus YS9 for γ-aminobutyric acid (GABA) production
por: Lin, Qian
Publicado: (2013)

The effects of sonication and gamma irradiation on the inactivation of Escherichia coli and Saccharomyces cerevisiae in pomegranate juice
por: Alighourchi, Hamidreza, et al.
Publicado: (2014)

Evaluation of stress tolerance and fermentative behavior of indigenous Saccharomyces cerevisiae
por: Ramos, Cíntia Lacerda, et al.
Publicado: (2013)

Copper Tolerance and Biosorption of Saccharomyces cerevisiae during Alcoholic Fermentation
por: Sun, Xiang-yu, et al.
Publicado: (2015)

Leveraging transcription factors to speed cellobiose fermentation by Saccharomyces cerevisiae
por: Lin, Yuping, et al.
Publicado: (2014)

5-Aminolevulinic acid fermentation using engineered Saccharomyces cerevisiae
por: Hara, Kiyotaka Y., et al.
Publicado: (2019)

Fermentation parameter optimization of microbial oxalic acid production from cashew apple juice
por: Betiku, Eriola, et al.
Publicado: (2016)

Impact of the Physicochemical Composition and Microbial Diversity in Apple Juice Fermentation Process: A Review
por: Al Daccache, Marina, et al.
Publicado: (2020)

Phenolic Compound Profiles in Alcoholic Black Currant Beverages Produced by Fermentation with Saccharomyces and Non-Saccharomyces Yeasts
por: Kelanne, Niina, et al.
Publicado: (2020)

Quality Improvement in Apple Ciders during Simultaneous Co-Fermentation through Triple Mixed-Cultures of Saccharomyces cerevisiae, Pichia kudriavzevii, and Lactiplantibacillus plantarum
por: Hu, Lujun, et al.
Publicado: (2023)

Enhance Production of γ-Aminobutyric Acid (GABA) and Improve the Function of Fermented Quinoa by Cold Stress
por: Zhang, Yucui, et al.
Publicado: (2022)

Increased Production of γ-Aminobutyric Acid from Brewer’s Spent Grain Through Bacillus Fermentation
por: Kim, Tao, et al.
Publicado: (2023)

Functional Characterization of the Saccharomyces cerevisiae Equilibrative Nucleoside Transporter 1 (ScENT1)
por: Boswell-Casteel, Rebba C., et al.
Publicado: (2018)

Improved cider fermentation performance and quality with newly generated Saccharomyces cerevisiae × Saccharomyces eubayanus hybrids
por: Magalhães, Frederico, et al.
Publicado: (2017)

Application Potential of Baijiu Non-Saccharomyces Yeast in Winemaking Through Sequential Fermentation With Saccharomyces cerevisiae
por: Li, Rui-Rui, et al.
Publicado: (2022)

Vitality, fermentation, aroma profile, and digestive tolerance of the newly selected Lactiplantibacillus plantarum and Lacticaseibacillus paracasei in fermented apple juice
por: Liang, Jia Rui, et al.
Publicado: (2022)

PGM2 overexpression improves anaerobic galactose fermentation in Saccharomyces cerevisiae
por: Garcia Sanchez, Rosa, et al.
Publicado: (2010)

Genomic Evolution of Saccharomyces cerevisiae under Chinese Rice Wine Fermentation
por: Li, Yudong, et al.
Publicado: (2014)

Comparison of Fermentation and Wines Produced by Inoculation of Hanseniaspora vineae and Saccharomyces cerevisiae
por: Lleixà, Jessica, et al.
Publicado: (2016)

Enhanced xylose fermentation and ethanol production by engineered Saccharomyces cerevisiae strain
por: Vilela, Leonardo de Figueiredo, et al.
Publicado: (2015)

Trehalose-6-phosphate promotes fermentation and glucose repression in Saccharomyces cerevisiae
por: Vicente, Rebeca L., et al.
Publicado: (2018)

Improving pentose fermentation by preventing ubiquitination of hexose transporters in Saccharomyces cerevisiae
por: Nijland, Jeroen G., et al.
Publicado: (2016)

Saccharomyces cerevisiae Fermentation Products That Mitigate Foodborne Salmonella in Cattle and Poultry
por: Feye, Kristina M., et al.
Publicado: (2019)

Cannot write session to /tmp/vufind_sessions/sess_mts5fgarojp9q1f1ng0i9ivmbj