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KMID : 0364820110470040316
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Korean Journal of Microbiology
2011 Volume.47 No. 4 p.316 ~ p.322
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γ-Aminobutyric Acid Production and Glutamate Decarboxylase Activity of Lactobacillus sakei OPK2-59 Isolated from Kimchi
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Yu Jin-Ju
Oh Suk-Heung
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Abstract
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Lactobacillus sakei OPK2-59 isolated from kimchi was found to have γ-aminobutyric acid (GABA) producing ability and glutamate decarboxylase (GAD) activity. When the Lactobacillus sakei OPK2-59 was cultured in MRS broth with 59.13 mM and 177.40 mM monosodium glutamate (MSG), the optimum temperature range and pH for growth were 25-37°C and pH 6.5, respectively. GABA conversion rates in MRS broth with 59.13 mM and 177.40 mM MSG were 99.58% and 31.00%, respectively at 25°C and 48 h of cultivation. By using the cell free extract of Lactobacillus sakei OPK2-59, MSG was converted to GABA and the conversion rate was 78.51% at 30°C, pH 5. Conversion of MSG to GABA was enhanced by adding salts such as CaCl2, FeCl3, MgCl2. These data suggest that the ability of Lactobacillus sakei OPK2-59 to produce GABA results from the activity of GAD in the cells and GABA conversion by the cell extract containing GAD can be
enhanced by CaCl2, FeCl3, MgCl2.
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KEYWORD
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Lactobacillus sakei, GABA, GAD, kimchi
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