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Journal article
Effect of Starter Cultures and Storage Conditions on the Gamma-Aminobutyric Acid and Phytic Acid Contents in a Yoghurt-Like Product Made from Germinated Hyacinth Beans
Vietnam Journal of Agricultural Sciences, Vol.9(3), pp.3124-3130
2026
Abstract
Hyacinth beans were used for developing a functional yoghurt-like product with a high level of gamma aminobutyric acid (GABA). Germinated hyacinth bean extract was fermented with three different yoghurt cultures, namely (1) Lyofast Y 258 A and (2) Lyofast Y 450 B, containing a combination of S. thermophilus and Lactobacillus delbrueckii ssp. bulgaricus, and (3) XPL-20 containing Lc. lactis ssp. cremoris, Lc. lactis ssp. lactis, and S. thermophilus, incubated to pH 4.5, and then stored at 4-6℃ for 21 days. The variations in GABA and phytic acid levels during cold storage were evaluated. The type of culture and storage time significantly influenced the GABA and phytic acid levels. The mixture of Lactococcus lactis ssp. cremoris, Lc. lactis ssp. lactis, and Streptococcus thermophilus produced a yoghurt-like product with the highest level of GABA (2.2 mg/g DM). In addition, the levels of GABA and phytic acid significantly decreased during cold storage. This study provides a foundation for the development of yoghurt-like products from water hyacinth beans with enhanced GABA content.
Details
- Title
- Effect of Starter Cultures and Storage Conditions on the Gamma-Aminobutyric Acid and Phytic Acid Contents in a Yoghurt-Like Product Made from Germinated Hyacinth Beans
- Authors/Creators
- Doan D Nguyen (Author) - Murdoch University, School of Medical, Molecular and Forensic SciencesHuong Quynh Vu - Vietnam National University of Agriculture
- Publication Details
- Vietnam Journal of Agricultural Sciences, Vol.9(3), pp.3124-3130
- Identifiers
- 991005925318607891
- Murdoch Affiliation
- School of Medical, Molecular and Forensic Sciences
- Resource Type
- Journal article
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