Czech J. Food Sci., 2021, 39(4):297-304 | DOI: 10.17221/47/2021-CJFS

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

Cuina Song1, Liping Zhu2, Yanchun Shao*,1,3, Fusheng Chen1,3
1 College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
2 Hubei Provincial Key Lab for Quality and Safety of Traditional Chinese Medicine Health Food, Jing Brand Research Institute, Daye City, China
3 Hubei International Scientific and Technological Cooperation Base of Traditionally Fermented Foods, Wuhan, China

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.

Keywords: γ-aminobutyric acid; Huangjiu; safety and health; response surface analysis; Monascus pilosus CBS 290.34

Published: August 29, 2021  Show citation

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Song C, Zhu L, Shao Y, Chen F. Enhancement of GABA content in Hongqu wine by optimisation of fermentation conditions using response surface methodology. Czech J. Food Sci. 2021;39(4):297-304. doi: 10.17221/47/2021-CJFS.
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