Innovation Owner
Miss SOMSAKUL KJORNKLIN
Student
Details
This research aims to optimize the production of GABA in fermented pineapple juice using probiotics and acetic acid bacteria. The process enhances nutritional value and increases the economic potential of Thai pineapples.
This research aims to optimize the production process of gamma-aminobutyric acid (GABA) in fermented pineapple juice using probiotics and acetic acid bacteria (AAB), which are microorganisms with the potential to enhance GABA levels. This process has been developed to improve the nutritional value of fermented pineapple juice and to increase the economic value of Thai pineapples, which have long suffered from low market prices.
This study focuses on determining the optimal conditions for GABA production by examining factors such as:
- Sugar content
- pH levels
- Fermentation duration
- L-glutamate concentration
- Co-cultivation of probiotics and acetic acid bacteria
The experiments are conducted using controlled fermentation techniques, and the bioactive components of the fermented juice are analyzed with advanced instruments such as HPLC and GC-MS. The findings of this research are expected to contribute to the development of formulations and production processes for a high-GABA pineapple-based functional beverage. This product could offer health benefits such as stress reduction, cognitive function enhancement, and relaxation while also strengthening the potential of Thailand’s fermented food and beverage industry.
Objective
The project aims to determine optimal conditions for GABA production in fermented pineapple juice, study the influence of probiotics and AAB, and analyze bioactive compounds using advanced analytical techniques.
- Determine the optimal conditions of pineapple juice for GABA production, considering factors such as sugar content, pH levels, and fermentation duration.
- Study factors influencing GABA production using probiotic strains with high potential for GABA synthesis.
- Investigate the effects of co-cultivation with acetic acid bacteria (AAB) on GABA production.
- Study the impact of glutamate on GABA production using varying concentrations of L-glutamate.
- Analyze bioactive compounds in fermented pineapple juice using advanced techniques such as HPLC, GC-MS, DART-MS, and NMR to identify key components formed during the fermentation process.