| dc.description.abstract | In recent years, some scholars have conducted research about Camellia oleifera. It contains glutamic acid which is a raw material for synthesizing γ-Aminobutyric acid（GABA）. However, most of the fermentation of GABA tea focuses on tea leaves, and few people have discussed the oil tea leaves. The aim of this work was to evaluate the potential of C. oleifera as a fermented medium for high GABA beverage. In this study, Agaricus blazei Murill TITC1 and Lactobacillus buchneri BCE119151 will be used as fermentation strains, and oil tea leaves and grains will be used as medium for two-stage fermentation.
In the first stage, A. blazei Murill TITC1 fermented soybean with shaking seed culture can produce better results, so that the glutamic acid yield reached 1.59 g/L. Then, adding C. oleifera powder, but C. oleifera contains the polyphenols that has antibacterial property, so using other grains such as barley and wheat. Then, the optimum fermentation ratio was found as soybean flour (4.7 g/L): C. oleifera flour (2 g/L): Barley flour (1 g/L): Wheat flour (1 g/L), and its glutamic acid yield was 3.38 g/L. In the second stage, it was investigated whether L. buchneri BCE119151 could successfully use A. blazei Murill TITC1 fermentation medium to convert MSG into GABA, and sequentially adjust the fermentation medium from soybean milk medium to the final C. oleifera grain medium. Fermentation of L. buchneri BCE119151 in the initial soymilk medium can yield a GABA content of 25.8 g/L, then the soymilk grain medium can yield a GABA content of 34.7 g/L, and the final C. oleifera grain medium can yield a maximum of 62.7 g /L. Based on the above results, A. blazei Murill TITC1 and L. buchneri BCE119151 can be used for two-stage fermentation to ferment C. oleifera grains into beverages with high GABA. | en_US |