Abstract
Sugar cane-fermented lactic acid beverage including functional nutritional components, such as γ-aminobutyric acid (GABA), was developed from the perspective of the development of sugar cane as a resource for fermented lactic acid beverages. Based on a screening of lactic acid bacteria, Lactococcus lactis was selected for GABA productivity to an index in skim milk medium containing sugar cane juice. The optimum conditions for GABA productivity were as follows : sugar cane juice content, 30% ; skim milk content, 10% ; fermentation temperature, higher than 30°C ; and fermentation time, 48 to 72hrs. The quantity of the starter culture of Lc. lactis did not influence GABA content in lactic fermentation beverage. GABA increased with increased sugar cane juice content, and decreased with lowered skim milk content. GABA productivity was not shown for fermentation at temperatures less than 20°C. The GABA content of the sugar cane differed with breed or crop season. However, these differences did not influence GABA content of the lactic fermentation beverage. Sugar cane fermented lactic acid beverage included a high level of minerals, such as potassium and magnesium, and polyphenolics. DPPH-radical scavenging activity increased in reflection of the high content of polyphenolics. In addition, antimutagenic activity of lactic fermentation beverage was increased by using sugar cane.
