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<p>Fermentation improves food functionality and supports sustainability goals by valuing agricultural by-products. This study aimed to develop a GABA-enriched fermented pea pod juice using a probiotic lactic acid bacterium, <i>Lactiplantibacillus plantarum</i> DD_T_B61, isolated from locally fermented foods. The isolate was selected among 8 lactic acid bacteria isolates due to its notable probiotic characteristics, including tolerance to acid and bile salts, antibacterial activity, and high glutamate decarboxylase activity. The GABA content produced by <i>Lactiplantibacillus plantarum</i> DD_T_B61 in the medium was determined as 30.68&#xa0;mg/mL. At the same time, fermentation of pea pod juice in the presence of monosodium glutamate led to a significant increase in GABA content, reaching 34.46&#xa0;mg/mL. Moreover, the stability of pH and organic acid composition indicated the suitability of pea pod juice as a functional probiotic beverage matrix. This study demonstrates a novel approach to developing functional beverages and sustainable food systems. Future studies should focus on optimizing fermentation parameters and assessing the in vivo health benefits of the developed product.</p>

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Valorisation of Pea Pod Waste: Development of a GABA-Enriched Functional Beverage Using Probiotic Lactic Acid Bacteria

  • 期刊论文

  • 发表日期：

    2026年7月28日

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  • Dilara Devecioglu,
  • Gulay Ozkan,
  • Derya Kahveci,
  • Funda Karbancioglu-Guler

摘要

Fermentation improves food functionality and supports sustainability goals by valuing agricultural by-products. This study aimed to develop a GABA-enriched fermented pea pod juice using a probiotic lactic acid bacterium, Lactiplantibacillus plantarum DD_T_B61, isolated from locally fermented foods. The isolate was selected among 8 lactic acid bacteria isolates due to its notable probiotic characteristics, including tolerance to acid and bile salts, antibacterial activity, and high glutamate decarboxylase activity. The GABA content produced by Lactiplantibacillus plantarum DD_T_B61 in the medium was determined as 30.68 mg/mL. At the same time, fermentation of pea pod juice in the presence of monosodium glutamate led to a significant increase in GABA content, reaching 34.46 mg/mL. Moreover, the stability of pH and organic acid composition indicated the suitability of pea pod juice as a functional probiotic beverage matrix. This study demonstrates a novel approach to developing functional beverages and sustainable food systems. Future studies should focus on optimizing fermentation parameters and assessing the in vivo health benefits of the developed product.