View in EDS HTML Full Text PDF Full Text

Enhancing γ‐Aminobutyric Acid (GABA) in Boza, a Fermented Turkish Beverage: Role of Monosodium Glutamate and Lactobacillus Strains.

Saved in:
Bibliographic Details
Title: Enhancing γ‐Aminobutyric Acid (GABA) in Boza, a Fermented Turkish Beverage: Role of Monosodium Glutamate and Lactobacillus Strains.
Authors: Alkay, Zuhal1 (AUTHOR), Tuncil, Yunus Emre2 (AUTHOR), Durak, Muhammed Zeki1 (AUTHOR), Yilmaz, Mustafa Tahsin3 (AUTHOR) mtyilmaz13@gmail.com, Dertli, Enes4 (AUTHOR), Hebishy, Essam (AUTHOR) ehebishy+eic@wiley.com
Source: Journal of Food Processing & Preservation. 9/10/2025, Vol. 2025, p1-13. 13p.
Subjects: GABA, Monosodium glutamate, Functional foods, Fermented beverages, Fermentation, Taste perception, Lactobacillus
Abstract: Research Background: Enrichment of fermented foods with γ‐aminobutyric acid (GABA) is one of the recent strategies to obtain novel functional foods, and this fermentation process is led by GABA producer suitable lactic acid bacteria strains. Adaptation of high GABA‐producing LAB strains to the fermentation environments is key, and boza, a cereal‐based fermented beverage, might be a suitable environment to obtain physiologically relevant levels of GABA. Experimental Approach: The objective of this study is to investigate the effect of monosodium glutamate (MSG)–induced in situ production of GABA on physicochemical, microbiological, viscoelastic, and sensory characteristics of boza at different fermentation (0, 24, 48, and 72 h) and storage (1, 3, 6, and 9 days) times, utilizing GABA‐producing sourdough isolates: Lactiplantibacillus plantarum SD30 and Levilactobacillus brevis SD48 strains. Results and Conclusions: Boza samples supplemented with MSG showed higher counts of lactic acid bacteria. MSG addition significantly induced GABA production in boza; moreover, the addition of MSG to boza, combined with fermentation by L. plantarum SD30, yielded the maximum amount of GABA, reaching 0.13 mg/mL. The MSG‐induced production of GABA in boza significantly increased both elastic (G′) and viscous (G″) properties. Glucose and fructose amounts were lower in samples added with MSG, suggesting that MSG addition might have utilized glucose and fructose by the strains. Boza samples added with MSG received higher scores, which could be attributed to the impact of MSG on taste perception in boza. Novelty and Scientific Contribution: This study highlights the potential of MSG‐induced in situ GABA production by two LAB strains as starter cultures for the production of boza with improved viscoelastic and sensory properties. [ABSTRACT FROM AUTHOR]
Copyright of Journal of Food Processing & Preservation is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
Database: Engineering Source
Full text is not displayed to guests.
FullText Links:
  – Type: pdflink
Text:
  Availability: 1
Header DbId: egs
DbLabel: Engineering Source
An: 187859618
AccessLevel: 6
PubType: Academic Journal
PubTypeId: academicJournal
PreciseRelevancyScore: 0
IllustrationInfo
Items – Name: Title
  Label: Title
  Group: Ti
  Data: Enhancing γ‐Aminobutyric Acid (GABA) in Boza, a Fermented Turkish Beverage: Role of Monosodium Glutamate and Lactobacillus Strains.
– Name: Author
  Label: Authors
  Group: Au
  Data: <searchLink fieldCode="AR" term="%22Alkay%2C+Zuhal%22">Alkay, Zuhal</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Tuncil%2C+Yunus+Emre%22">Tuncil, Yunus Emre</searchLink><relatesTo>2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Durak%2C+Muhammed+Zeki%22">Durak, Muhammed Zeki</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Yilmaz%2C+Mustafa+Tahsin%22">Yilmaz, Mustafa Tahsin</searchLink><relatesTo>3</relatesTo> (AUTHOR)<i> mtyilmaz13@gmail.com</i><br /><searchLink fieldCode="AR" term="%22Dertli%2C+Enes%22">Dertli, Enes</searchLink><relatesTo>4</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Hebishy%2C+Essam%22">Hebishy, Essam</searchLink> (AUTHOR)<i> ehebishy+eic@wiley.com</i>
– Name: TitleSource
  Label: Source
  Group: Src
  Data: <searchLink fieldCode="JN" term="%22Journal+of+Food+Processing+%26+Preservation%22">Journal of Food Processing & Preservation</searchLink>. 9/10/2025, Vol. 2025, p1-13. 13p.
– Name: Subject
  Label: Subjects
  Group: Su
  Data: <searchLink fieldCode="DE" term="%22GABA%22">GABA</searchLink><br /><searchLink fieldCode="DE" term="%22Monosodium+glutamate%22">Monosodium glutamate</searchLink><br /><searchLink fieldCode="DE" term="%22Functional+foods%22">Functional foods</searchLink><br /><searchLink fieldCode="DE" term="%22Fermented+beverages%22">Fermented beverages</searchLink><br /><searchLink fieldCode="DE" term="%22Fermentation%22">Fermentation</searchLink><br /><searchLink fieldCode="DE" term="%22Taste+perception%22">Taste perception</searchLink><br /><searchLink fieldCode="DE" term="%22Lactobacillus%22">Lactobacillus</searchLink>
– Name: Abstract
  Label: Abstract
  Group: Ab
  Data: Research Background: Enrichment of fermented foods with γ‐aminobutyric acid (GABA) is one of the recent strategies to obtain novel functional foods, and this fermentation process is led by GABA producer suitable lactic acid bacteria strains. Adaptation of high GABA‐producing LAB strains to the fermentation environments is key, and boza, a cereal‐based fermented beverage, might be a suitable environment to obtain physiologically relevant levels of GABA. Experimental Approach: The objective of this study is to investigate the effect of monosodium glutamate (MSG)–induced in situ production of GABA on physicochemical, microbiological, viscoelastic, and sensory characteristics of boza at different fermentation (0, 24, 48, and 72 h) and storage (1, 3, 6, and 9 days) times, utilizing GABA‐producing sourdough isolates: Lactiplantibacillus plantarum SD30 and Levilactobacillus brevis SD48 strains. Results and Conclusions: Boza samples supplemented with MSG showed higher counts of lactic acid bacteria. MSG addition significantly induced GABA production in boza; moreover, the addition of MSG to boza, combined with fermentation by L. plantarum SD30, yielded the maximum amount of GABA, reaching 0.13 mg/mL. The MSG‐induced production of GABA in boza significantly increased both elastic (G′) and viscous (G″) properties. Glucose and fructose amounts were lower in samples added with MSG, suggesting that MSG addition might have utilized glucose and fructose by the strains. Boza samples added with MSG received higher scores, which could be attributed to the impact of MSG on taste perception in boza. Novelty and Scientific Contribution: This study highlights the potential of MSG‐induced in situ GABA production by two LAB strains as starter cultures for the production of boza with improved viscoelastic and sensory properties. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
  Label:
  Group: Ab
  Data: <i>Copyright of Journal of Food Processing & Preservation is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=egs&AN=187859618
RecordInfo BibRecord:
  BibEntity:
    Identifiers:
      – Type: doi
        Value: 10.1155/jfpp/7139222
    Languages:
      – Code: eng
        Text: English
    PhysicalDescription:
      Pagination:
        PageCount: 13
        StartPage: 1
    Subjects:
      – SubjectFull: GABA
        Type: general
      – SubjectFull: Monosodium glutamate
        Type: general
      – SubjectFull: Functional foods
        Type: general
      – SubjectFull: Fermented beverages
        Type: general
      – SubjectFull: Fermentation
        Type: general
      – SubjectFull: Taste perception
        Type: general
      – SubjectFull: Lactobacillus
        Type: general
    Titles:
      – TitleFull: Enhancing γ‐Aminobutyric Acid (GABA) in Boza, a Fermented Turkish Beverage: Role of Monosodium Glutamate and Lactobacillus Strains.
        Type: main
  BibRelationships:
    HasContributorRelationships:
      – PersonEntity:
          Name:
            NameFull: Alkay, Zuhal
      – PersonEntity:
          Name:
            NameFull: Tuncil, Yunus Emre
      – PersonEntity:
          Name:
            NameFull: Durak, Muhammed Zeki
      – PersonEntity:
          Name:
            NameFull: Yilmaz, Mustafa Tahsin
      – PersonEntity:
          Name:
            NameFull: Dertli, Enes
      – PersonEntity:
          Name:
            NameFull: Hebishy, Essam
    IsPartOfRelationships:
      – BibEntity:
          Dates:
            – D: 10
              M: 09
              Text: 9/10/2025
              Type: published
              Y: 2025
          Identifiers:
            – Type: issn-print
              Value: 01458892
          Numbering:
            – Type: volume
              Value: 2025
          Titles:
            – TitleFull: Journal of Food Processing & Preservation
              Type: main
ResultId 1